Ingredients:
Crust
1 cup crushed graham crackers
½ cup macadamia nuts, chopped
3 T. sugar
8 T. butter
Dash salt
|
Filling
4 packages cream cheese, softened to room temp.
4 eggs
1 1/3 cups sugar
2 ½ t. vanilla
1 cup fresh pineapple, finely diced |
Directions:
Crust:
Mix all ingredients together. Press into eight individual cheesecake molds or one large springform mold, coating bottom and ¾ up sides.
Filling:
Cream together sugar and cream cheese until smooth, add in eggs, one at a time until incorporated, add vanilla. Fold in fresh pineapple. Pour into prepared mold(s) and bake at 350° for 1 hour or until filling is set.
Michelle M. Gonsalves
Executive Chef
Frontera Produce LTD |
