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Pineapple Mac Nut Cheesecake

Pineapple Mac Nut Cheesecake recipe image
This Pineapple Mac Nut Cheesecake is a decadent tropical dessert that balances rich, creamy cheesecake with the bright acidity of fresh pineapple. The base is a buttery vanilla wafer crust, providing a sturdy foundation for the dense, smooth filling studded with toasted macadamia nuts and sweet coconut. A tangy sour cream topping, infused with a hint of rum, adds a sophisticated finish that cuts through the richness. It&# 226;ÂÂs an impressive yet approachable treat perfect for summer gatherings, holidays, or any occasion calling for a show-stopping finale. The slow cooling method ensures a crack-free surface and a silky texture that melts in your mouth.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 250.0
Dietary: Gluten-free, Vegetarian
Description
This Pineapple Mac Nut Cheesecake is a decadent tropical dessert that balances rich, creamy cheesecake with the bright acidity of fresh pineapple. The base is a buttery vanilla wafer crust, providing a sturdy foundation for the dense, smooth filling studded with toasted macadamia nuts and sweet coconut. A tangy sour cream topping, infused with a hint of rum, adds a sophisticated finish that cuts through the richness. It&# 226;ÂÂs an impressive yet approachable treat perfect for summer gatherings, holidays, or any occasion calling for a show-stopping finale. The slow cooling method ensures a crack-free surface and a silky texture that melts in your mouth.
Ingredients
  • 20 ounce Pineapple; crushed, canned,
Directions
  1. 1
    Drain the canned pineapple, reserving exactly 1/4 cup of the juice. Set the drained pineapple and the reserved juice aside.
  2. 2
    Preheat your oven to 350 degrees F (175 degrees C).
  3. 3
    In a medium bowl, combine the vanilla wafer crumbs, melted butter, brown sugar, and 1 teaspoon of vanilla extract. Mix until the crumbs are evenly moistened.
  4. 4
    Firmly press the crumb mixture onto the bottom of a 10-inch springform pan to form an even crust.
  5. 5
    Lightly beat the egg white and brush it over the crust to seal it.
  6. 6
    Bake the crust for 10 minutes. Remove from oven and set aside to cool slightly.
  7. 7
    In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until light and fluffy.
  8. 8
    Gradually add the 2/3 cup of sugar, beating well until fully incorporated.
  9. 9
    Add the eggs one at a time, beating well after each addition. Do not overmix once the eggs are added to avoid cracking.
  10. 10
    Stir in the 1/4 cup of light rum and 1 teaspoon of vanilla extract.
  11. 11
    Gently fold in the reserved drained pineapple, grated coconut, and chopped macadamia nuts.
  12. 12
    Pour the cheesecake batter into the prepared crust in the springform pan.
  13. 13
    Bake at 350 degrees F (177ðC) for one hour.
  14. 14
    Remove the cheesecake from the oven and immediately increase the oven temperature to 450 degrees F (230 degrees C).
  15. 15
    In a small bowl, beat the sour cream at medium speed for 2 minutes until smooth.
  16. 16
    Add the reserved pineapple juice, 1/4 cup plus 2 tablespoons of sugar, and 1 tablespoon of light rum to the sour cream. Beat for 1 minute until combined.
  17. 17
    Carefully spread the sour cream mixture evenly over the top of the baked cheesecake.
  18. 18
    Return the cheesecake to the oven and bake at 450 degrees F (232ðC) for 5 minutes, just until the topping is set.
  19. 19
    Turn the oven off. Partially open the oven door and let the cheesecake cool inside for 1 hour.
  20. 20
    Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
  21. 21
    Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, before serving.
  22. 22
    Run a knife around the edge of the pan and carefully remove the sides of the springform pan before slicing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 250.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 65.0g22%
Dietary Fiber 7.0g29%
Sugars 50.0g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, bring cream cheese and eggs to room temperature before mixing to ensure a smooth batter.

The slow cooling process in the turned-off oven helps prevent the cheesecake from cracking as it cools.

If you prefer a stronger rum flavor, you can increase the amount of rum in the topping, but keep in mind this will make the dessert less suitable for children.

To prevent a soggy crust, ensure the butter is fully melted and mixed well with the crumbs before pressing into the pan.

This cheesecake can be stored in the refrigerator for up to 4 days. Cover tightly with plastic wrap or store in an airtight container.

Keywords: pineapple, cheesecake, macadamia nuts, coconut, tropical dessert, rum, sour cream topping, vanilla wafer crust, baking, creamy, summer dessert, holiday treat, rich, decadent, fruit filling
Read it online: https://www.chefs-mate.com/recipe/pineapple-mac-nut-cheesecake/