BARB DAY
20 oz Pineapple; crushed, canned,
– unsweetened, undrained
1 1/2 c Vanilla wafer crumbs
1/4 c Unsalted butter; plus two
– tablespoons, melted
1/4 c Brown sugar; firmly packed,
1 ts Vanilla extract
1 Egg white; lightly beaten
16 oz Cream cheese; softened
2/3 c Sugar
4 Eggs
1/4 c Light rum
1 ts Vanilla extract
12 oz Coconut; grated
1/2 c Macadamia nuts; chopped
16 oz Sour cream
1/4 c Sugar; plus 2 tablespoons
1 tb Light rum
Drain the pineapple, reserving 1/4 cup of the juice. Set pineapple and
juice aside. Combine vanilla wafer crumbs, butter, brown sugar and 1
teaspoon vanilla extract; stir well. Firmly press the crumb mixture on the
bottom of a 10″ springform pan. Brush with egg white; bake at 350 degrees
F. for 10 minutes. Set aside. Beat cream cheese at medium speed of an
electric mixer until light and fluffy; gradually add 2/3 cup sugar, beating
well. Add eggs, one at a time, beating well after each addition. Stir in
1/4 cup rum and 1 teaspoon vanilla extract. Fold in reserved pineapple,
coconut and macadamia nuts. Pour batter into prepared pan. Bake at 350
degrees F. for one hour. Remove cheesecake from oven; increase oven
temperature to 450 degrees F. Beat sour cream at medium speed 2 minutes.
Add reserved pineapple juice, 1/4 cup plus 2 tablespoons sugar, and 1
tablespoon rum; beat 1 minute. Spread mixture on top of cheesecake. Bake at
450 degrees F. for 5 minutes. Turn oven off. Partially open oven door and
let cheesecake cool in oven for 1 hour. Let cool to room temperature in pan
on a wire rack; chill at least 2 hours. Carefully remove sides of
springform pan.
From
Yields
12 Servings