Hawaiian Pineapple Cheesecake

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A tropical twist on classic cheesecake with a buttery macadamia crust and caramelized pineapple topping!

Ingredients:

For the Crust:

  • 1½ cups vanilla wafer crumbs (or graham crackers)
  • ½ cup toasted macadamia nuts, finely chopped
  • ¼ cup shredded coconut
  • 6 tbsp melted butter
  • 2 tbsp brown sugar

For the Cheesecake:

  • 3 (8oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • ¼ cup pineapple juice
  • 1 tbsp vanilla extract
  • 1 tbsp cornstarch

For the Topping:

  • 2 cups fresh pineapple, diced
  • ¼ cup brown sugar
  • 2 tbsp butter
  • 1 tbsp dark rum (optional)
  • ½ cup toasted coconut flakes

Instructions:

1. Make the Crust

  1. Mix crumbs, macadamias, coconut, butter and sugar.
  2. Press into a 9-inch springform pan. Bake at 325°F (165°C) for 10 minutes. Cool.

2. Prepare Cheesecake Batter

  1. Beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, then sour cream, pineapple juice, vanilla and cornstarch.

3. Bake Cheesecake

  1. Pour batter over crust.
  2. Bake at 325°F (165°C) for 50-55 minutes until edges are set but center jiggles slightly.
  3. Cool completely, then refrigerate 4+ hours.

4. Caramelize Pineapple

  1. Melt butter in skillet, add pineapple and brown sugar.
  2. Cook 5-7 minutes until golden. Stir in rum (if using).

5. Assemble

Top cheesecake with caramelized pineapple and toasted coconut.

Tips:

🍍 For extra flavor: Grill pineapple before caramelizing.
🌴 Presentation: Garnish with edible flowers and lime zest.
⏳ Make ahead: Cheesecake can be made 2 days in advance.

A taste of the tropics in every bite! 🌺

No-bake option: Use gelatin-stabilized filling and refrigerate overnight.

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