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| 1 1/3 Cups | Finely Crushed Vanilla Wafers |
| 1/2 Cup | Flake Coconut |
| 1/2 Cup | Chopped, Macadamia Nuts |
| 1/3 Cup | Butter or Margarine, Melted |
| 2 Pkg. | 8 Oz. packages Cream Cheese |
| 1 Pkg. | Cream Cheese w/ Pineapple |
| 1 Cup | Sugar |
| 2 tsp. | Vanilla |
| 1 tsp. | Lemon Juice |
| 2 | Eggs |
| 1 | Egg Yolk |
| 1/3 Cup | Chopped, Macadamia Nuts |
| Taste | Toasted Coconut |
| Taste | Sliced Star Fruit ( Carambola ) |
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| 1. |
For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine. Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside. |
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| 2. |
For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed till smooth. Add sugar, beating on medium to high speed till well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low s |
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| 3. |
Pour filling into the crust-lined pan. Place the pan on a shallow baking pan on the oven rack. Bake in a 350* F. oven for 45 to 50 minutes or till the center appears nearly set when shaken. |
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| 4. |
Remove springform pan from baking pan. Cool on a rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least. |
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| 5. |
Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool as directed, cover, and chill. To serve, top with coconut and carambola slices as desired. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time: 45 Minutes
Servings:
Prep. Time:
Utensils:
Notes: |
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