★Ingredients
1/2 cup unsalted butter, melted
2 cups graham cracker crumbs
3 (8 ounce) packages cream cheese, softened
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
1 cup crushed pineapple, drained
1 cup shredded coconut
★Instructions
Preheat your oven to 325°F (165°C).
Mix the graham cracker crumbs with melted butter, then press the mixture into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts.
Pour the cream cheese mixture over the crust in the pan.
Bake in the preheated oven for 55 to 60 minutes, or until set.
Turn off the oven and let the cheesecake cool inside with the door closed for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours before ser
Enjoy !