Hawaiian Pineapple Cheesecake With Nuts Food

HAWAIIAN CHEESECAKE

Steps:

• In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight. , Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.

HAWAIIAN PINEAPPLE BUNDT CAKE

Steps:

• 1. Beat Bisquick, flour, soda together. Beat one cup of the sugar, sour cream, 1/2 cup of the margarine, eggs and vanilla extract for 3 minutes. Add flour mixture and beat for one minute more. Mix in pineapple and two tablespoons of rum or rum flavoring.
• 2. Pour into a well greased bundt pan and bake at 350 degrees for 45 minutes. To make the glaze, combine 3/4 cup of sugar, 1/4 cup margarine and the reserved pineapple juice. Stir over low heat to blend. Add 2 Tbs rum or rum flavoring and stir well. Remove cake from oven and spoon half of glaze over cake. After it has set, spoon on the rest. Sprinkle with nuts.

HAWAIIAN CHEESECAKE

Steps:

• 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.

HAWAIIAN PINEAPPLE CHEESECAKE WITH NUTS

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, coconut, 1/4 cup nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
• Beat Neufchatel, cream cheese spread and sugar in large bowl with mixer until blended. Add whole eggs and egg yolk, 1 at a time, mixing on low speed after each just until blended. Stir in coconut extract, lime zest, juice and remaining nuts; pour into crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.