Pineapple adds a tropical flair to this delicious cheesecake.
This refreshing tropical cheesecake has just the right amount of pineapple, coconut and macadamia nuts to make you think you were laying on a beach somewhere. Read on to learn make Hawaiian cheesecake. Add this to my Recipe Box.
Instructions
1. Preheat oven to 350 degrees. In medium bowl, combine crushed vanilla wafers, 1/2 cup coconut and 1/2 cup of the chopped nuts. Add in melted butter. Press into bottom and up the sides of a springform pan. Refrigerate until ready to use.
2. Combine cream cheese, pineapple, lemon rind and sugar until creamy. Add whole eggs, egg yolk and vanilla and beat on low until just combined. Stir in remaining chopped nuts. Pour mixture into crust.
3. Place springform pan into shallow baking dish. Bake for 45 to 50 minutes or until center appears nearly set. Cool on wire rack for 15 minutes before loosening crust from sides of pan. Let cool for an additional 30 minutes before removing the sides. Cover and refrigerate at least four hours.
4. To serve, sprinkle with toasted coconut, macadamia nuts and pineapple slices if desired.
Tags: chopped nuts, coconut macadamia, coconut macadamia nuts, macadamia nuts, minutes before