Pineapple Cheesecake with Haupia Sauce

By Texaschef11

Ingredients

• Macadamia crust:
• 1 peeled, cored pineapple (about 1 lb.)
• 1/2 cup firmly packed brown sugar
• 2 tablespoons rum
• 3 packages (8 oz. each) cream cheese
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 1 cup unsalted roasted macadamias
• 3/4 cup all-purpose flour
• 6 tablespoons firmly packed brown sugar
• 1/4 cup (1/8 lb.) butter or margarine, cut into chunks
• 1/2 cup sweetened shredded dried coconut
• Haupia sauce:
• 1 cup canned coconut milk
• 1/4 cup sugar
• 1 tablespoon cornstarch

Preparation

Step 1

CRUST:
1. In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)

2. Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.

3. Bake crust in a 350° oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.

FILLING:
1. Cut pineapple in half crosswise. Cut 1 portion into 4 equal slices. Finely chop remaining portion.

2. In a 10- to 12-inch frying pan over high heat, stir brown sugar and rum until sugar is dissolved. Add pineapple slices; cook, turning once, until liquid is boiling rapidly and fruit is slightly darker, about 4 minutes. With a slotted spoon, transfer glazed pineapple slices to a rimmed plate. Cover and chill. Add chopped pineapple to frying pan; stir often until fruit is slightly darker, about 3 minutes. Remove from heat.

3. In a large bowl with a mixer on medium speed, beat cream cheese, sour cream, granulated sugar, and eggs until blended. Stir in chopped pineapple- brown sugar mixture. Pour cream cheese filling into cool macadamia crust.

4. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 40 to 50 minutes. Let cake cool to room temperature, about 1 1/2 hours, then cover and chill until cold, at least 2 hours or up to 1 day.

5. Meanwhile, rinse frying pan, wipe dry, add coconut, and stir over medium-high heat until golden, 4 to 6 minutes. Pour into a small bowl; when cool, cover airtight.

6. Arrange glazed pineapple slices on top of the cheesecake; sprinkle with coconut. Cut cheesecake into wedges, transfer to plates, and spoon about 2 tablespoons haupia sauce around each portion.

HAUPIA SAUCE:
In a 1- to 1 1/2-quart pan, combine coconut milk, 1/2 cup water, sugar, and cornstarch. Stir over high heat until boiling. Let cool, then cover and chill until cold, at least 1 1/2 hours or up to 1 day. Stir before serving