Crust: 2 cups/180g graham cracker crumbs, crushed (may substitute 1/2 cup crushed macadamias if desired)
1 stick butter, melted
2 tbsp sugar
1/4 tsp lime zest
Preheat oven to 350. Combine all ingredients together, and press into the bottom of a 9" springform pan or cake pan lines with parchment. Bake for 10-12 minutes, until lightly browned and fragrant. Set aside to cool. Lower oven to 325.
3 (8oz) pkgs cream cheese
1 cup /180g golden brown sugar
3 large eggs
1 cup coconut milk (found on the ethnic aisle, NOT cream of coconut you use for drinks)
1 tbsp vanilla
1 tbsp coconut rum (recommended: Malibu)
1 tbsp flour
Beat softened cream cheese until very smooth. Add sugar, and beat again, scraping bowl as needed. Add eggs, and coconut milk, scraping well after each addition. Add extract, rum, and flour, and mix until well-blended.
Pour into crust, and bake for 50-60 minutes, until cheesecake is mostly set but center still wobbles like jell-o. Internal temperature should read about 165.
Set on a rack to cool at room temperature for one hour, then refrigerate at least 4 hours, preferably overnight. Unmold, slice, and top with Pineapple Rum Topping:
Pineapple Rum Topping:
2 cups fresh chopped pineapple
1/4 cup brown sugar
2 tbsp rum pinch salt
Combine all ingredients in saute pan and heat until syrup has reduced to a syrupy consistency. Serve over cheesecake.