Prep 40 mins
Cook 1 hr 40 mins
This cheesecake takes a bit of time but it's well worth your effort!
- 3⁄4 cup macadamia nuts
- 3⁄4 cup graham cracker crumbs
- 1⁄4 cup packed brown sugar
- 2 tablespoons flour
- 1⁄4 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 1 medium ripe pineapple (4 pound range)
- 2 tablespoons packed brown sugar
- 1 1⁄2 lbs cream cheese, room temp
- 1 cup white sugar
- 1⁄2 cup creme fraiche
- 6 large eggs
- 1 cup sweetened flaked coconut
- 1⁄2 cup sour cream
- 1⁄4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1⁄4 cup chopped macadamia nuts
- To make crust: Preheat oven to 400 degrees.
- Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
- In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes.
- Be careful though, they can burn fast.
- Finely chop nuts and transfer to a bowl.
- Stir in a pinch of salt and all remaining ingredients except butter.
- Mix well.
- Melt butter and drizzle over crust mixture, tossing with a fork.
- Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
- Bake crust in middle of oven for 10 minutes.
- Remove and cool on a wire rack.
- Set aside.
- Reduce oven to 325 degrees.
- To make filling: Peel and core pineapple.
- Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes.
- You want it cooked down and almost dry-on the sticky side.
- In a large bowl beat together the cream cheese and granulated sugar until fluffy.
- Add creme fraiche and pineapple, beating until well combined.
- Add eggs 1 at a time, beating at low speed after each addition until just combined.
- Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes.
- Transfer cake in pan to a wire rack and cool completely.
- Cover with plastic wrap and chill for 24 hours.
- Preheat oven to 350 degrees.
- Remove cake from fridge, remove plastic wrap and run a knife around sides.
- Remove side of pan and transfer cake to a serving platter.
- In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes.
- In a bowl stir together sour cream, confectioners sugar, and vanilla.
- Spread sour cream mixture gently over top of cake.
- Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.
This last weekend we had a family gathering to test recipes for an upcoming luau. This recipe was a huge hit! The cake was very creamy and had a wonderful flavor. I asked everyone at the party to give me honest impressions and this cake was a definate 5 stars. The only complaint I have is the amount of time it takes to make it, but it was well worth the effort. Thanks for the recipe Di.