Pineapple Nut Cheesecake
A luscious pineapple nut cheesecake featuring tropical flavors, creamy texture, and crunchy coconut and macadamia nut topping, perfect for special occasions or a delightful dessert treat.
Ingredients
- 20 oz. can crushed unsweetened pineapple (undrained) ⓘ
- 1 1/2 cups vanilla wafer crumbs ⓘ
- 1/4 cup plus 2 Tbsp. unsalted butter, melted ⓘ
- 1/4 cup firmly packed brown sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 1 egg white, beaten ⓘ
- 16 oz. cream cheese, softened ⓘ
- 2/3 cup sugar
- 4 eggs ⓘ
- 1/4 cup light rum ⓘ
- 1 teaspoon vanilla ⓘ
- 12 oz. grated coconut ⓘ
- 1/2 cup chopped Macadamia nuts ⓘ
Instructions
- Drain the crushed pineapple, reserving 1/4 cup of juice, and set both aside.
- Combine vanilla wafer crumbs, melted butter, brown sugar, and vanilla to make the crust.
- Press the crust mixture into a prepared springform pan and bake at 350°F (175°C) for 10 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add sugar, eggs, and vanilla, and beat until well combined.
- Stir in the crushed pineapple, pineapple juice, and light rum.
- Pour the filling over the baked crust.
- Bake at 350°F (175°C) for about 50-60 minutes or until the center is set.
- Allow the cheesecake to cool completely, then chill in the refrigerator for several hours or overnight.
- Top with grated coconut and chopped macadamia nuts before serving.
Nutrition & Diet Analysis (per serving)
964
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).