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How To make Pineapple Mac Nut Cheesecake
BARB DAY:
20 oz Pineapple; crushed, canned,
- unsweetened, undrained 1 1/2 c Vanilla wafer crumbs
1/4 c Unsalted butter; plus two
- tablespoons, melted 1/4 c Brown sugar; firmly packed,
1 ts Vanilla extract
1 Egg white; lightly beaten
16 oz Cream cheese; softened
2/3 c Sugar
4 Eggs
1/4 c Light rum
1 ts Vanilla extract
12 oz Coconut; grated
1/2 c Macadamia nuts; chopped
16 oz Sour cream
1/4 c Sugar; plus 2 tablespoons
1 tb Light rum
Drain the pineapple, reserving 1/4 cup of the juice. Set pineapple and juice aside. Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla extract; stir well. Firmly press the crumb mixture on the bottom of a 10" springform pan. Brush with egg white; bake at 350 degrees F. for 10 minutes. Set aside. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/4 cup rum and 1 teaspoon vanilla extract. Fold in reserved pineapple, coconut and macadamia nuts. Pour batter into prepared pan. Bake at 350 degrees F. for one hour. Remove cheesecake from oven; increase oven temperature to 450 degrees F. Beat sour cream at medium speed 2 minutes. Add reserved pineapple juice, 1/4 cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute. Spread mixture on top of cheesecake. Bake at 450 degrees F. for 5 minutes. Turn oven off. Partially open oven door and let cheesecake cool in oven for 1 hour. Let cool to room temperature in pan on a wire rack; chill at least 2 hours. Carefully remove sides of springform pan.
How To make Pineapple Mac Nut Cheesecake's Videos
VEGAN/PLANT-BASED PINEAPPLE CHEESECAKE RECIPE
Here is an amazing and super indulgent Queen of Cheesecakes. So the base is like a dryer crumbly gingerbread biscuit which I whipped up with my niece. Then it crumbled into a base for a vegan soft-cheese with icing sugar, made some agave jelly and added some old school tinned pineapple. I thought it was missing something crunchy so I made some really crunchy toffee from different sugars.
Check out the full recipe in Issue Five -
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EASY AND DELICIOUS PINEAPPLE DREAM DESSERT! NO BAKE!!
#pineappledessert #dessert #pineapple
I've got another yummy dessert for y'all to try! This thing is good to eat any time of year, but I think it would also make a fabulous summer time dessert with all this pineapple! Make sure you try this one!!
FOR ALL THINGS SNAIL MAIL:
Tammy L
P.O. Box 453
Greenwell Springs, LA 70739
EMAIL: talesfromanemptynest75@gmail.com
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Pineapple Dream Dessert:
1 can crushed pineapple
1 container cool whip, 8 oz
1 block cream cheese, softened
1 stick butter, melted
2 sleeves graham crackers, crushed into crumbs
2 cups powdered sugar, sifted
Start by crushing up those graham crackers. You can use a ziploc bag or a food processor to crush them up, or get some pre made crust if you want. Add the melted butter and mix really good. Set aside about 1/2 cup of the crumb mixture. Press the crust into a 9x13 pan (or 2 smaller pans like I did). Put it in the fridge until you're ready for it. In a bowl, add your softened cream cheese and go ahead and blend it with your stand or hand mixture till it's kinda smooth. Then add your sifted powdered sugar in a little at a time until it's well combined. Sit it to the side. In another bowl, add your cool whip. Drain the crushed pineapple. Add half to each bowl and mix well. Take your crust out of the fridge and layer the cream cheese mixture and then the cool whip mixture. Be careful when spreading each layer. Sprinkle the reserved crumbs over the top. Put in the fridge for at least 4 hours. I put mine in there overnight.
March Munchies: Coconut Cheesecake with Macadamia Nut Crust
VSG Tree issued a challenge to record a video each week of March making a recipe. He has called it March Munchies. I will take requests for other recipes to make, just put it in the comments.
This week I have made a video of me making Coconut Cheesecake with Macadamia Nut Crust from All Day I Dream About Food (
My taste-tester/husband said that I over-toasted the coconut flakes and that he thinks that the whipped topping to the dessert is better with coconut cream instead of heavy cream. So here's a link on how to do that just use swerve or other sweetener to make it low-carb.
Follow me on Instagram - myneutopiavsg
Contact me at myneutopia@cluemail.com
See my low carb recipe collection on Pinterest -
And low carb desserts -
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Pineapple Upside Down Cheesecake (Recipe Included)
What’s happening everyone, today we are diving into one of my favorite combinations, pineapple upside down cake and a delicious pineapple cheesecake forming no other than the ultimate pineapple upside down cheesecake. This recipe is a must try! I hope you enjoy the video. Be sure to comment, like, and share. Hope to see you all in my next video.
#Pineappleupsidedowncheesecake
#Pineapplecheesecake
#Asmr
#DessertAsmr
#Howtomakecheesecake
#Howtomakepineappleupsidedowncake
#Cheesecake
#Pineappledessert
#Thanksgivingdessert
Macadamia Nut-ella No Bake Cheesecake Recipe (English Closed Captions)
Recipe for Macadamia nut butter and Nut-ella No Bake Cheesecake.
For the Macadamia Nut-ella
2 Cups Dry Roasted Macadamia Nuts
1 Cup Powdered Sugar
1/3 cup cocoa powder
1/4 Tablespoons Peanut Oil
1 teaspoon Vanilla
1/8 teaspoon Salt
Put the macadamia nuts in the food processor and chop until they form a nut butter. Then add the rest of the ingredients and combine.
1 cup macadamia nuts
Roughly chop the nuts and set aside, leave a few tablespoons in the food processor.
9 Graham crackers
5 Tablespoons of softened butter
Add the graham crackers and butter to a food processor. Chop until fully combined. Add to a pie pan and smooth out and up the sides. Place in the refrigerator for 30 minutes.
1 pound of softened cream cheese
1/2 cup powdered sugar.
Combine 1 pound of softened cream cheese with 1/2 cup powdered sugar. Then mix thoroughly.
Then add the Macadamia Nut-ella to the cream cheese and combine. Add to the pie pan after the crust has set. Smooth out the mixture and top with chopped macadamia nuts. Place in the refrigerator until completely set.
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Please watch: Homemade Tender Carnitas Tacos
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