Hawaiian Cheesecake

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool.
  • 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.
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