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    recipe title: Pineapple Mac Nut Cheesecake
    category: Desserts
    keywords: pineapple, cake, nut, cheesecake
    servings: 12
         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. Source: America's Best Recipes, 1992 ~ Kona Kitchens, Kailua-Kona, Hawaii ~ Bill Weaver, Kona Outdoor Circle

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