BARB DAY
20 oz Pineapple; crushed, canned, 2/3 c Sugar
– unsweetened, undrained 4 Eggs
1 1/2 c Vanilla wafer crumbs 1/4 c Light rum
1/4 c Unsalted butter; plus two 1 ts Vanilla extract
– tablespoons, melted 12 oz Coconut; grated
1/4 c Brown sugar; firmly packed, 1/2 c Macadamia nuts; chopped
1 ts Vanilla extract 16 oz Sour cream
1 Egg white; lightly beaten 1/4 c Sugar; plus 2 tablespoons
16 oz Cream cheese; softened 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.
Yields
12 servings
