Ingredients
- Crust:
- 5 1/2 ounces graham crackers (10-1/3 crackers)
- 3/4 cup macadamia nuts, toasted
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon sugar
- Filling:
- 4 – 8 ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 5 eggs
- 3 1/2 ounces drained crushed pineapple
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Topping:
- 3/4 cup sour cream
- 1/4 cup confectioner’s sugar
- 1 tablespoon drained crushed pineapple
Preparation
Step 1
For the crust:
Preheat oven to 325°.
Set aside a 10” spring-form pan.
Combine the graham crackers, macadamia nuts and sugar in a food processor bowl fitted with a metal blade and process until mixture is finely chopped.
Add melted butter and pulse on/off until well blended.
Grease the pan with nonstick cooking spray.
Transfer crust mixture to the pan and pat evenly onto the bottom and up ¾“ of the side.
Bake at 325° for 8 minutes. Set aside on a cooling rack.
For the filling:
Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed.
Add eggs, one at a time, and mix until smooth.
Add 3½ ounces crushed pineapple and vanilla.
Lastly mix in the coconut.
Pour the filling into the pan and bake at 325° for 50 minutes. Remove from oven while preparing the topping.
Increase oven temperature to 350°.
For the topping:
Combine the sour cream, confectioners sugar and 1 tablespoon crushed pineapple.
Pour over top of cheesecake.
Bake at 350° for 7 minutes.
Remove from the oven and cool completely on a cooling rack.
Remove the side of the pan once the cheesecake is at room temperature. Refrigerate for several hours or overnight.
Notes:
A drained 8 ounce can of crushed pineapple will yield the amount needed for the recipe.