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Pineapple Cheesecake with Haupia Sauce

Photo: James Carrier
Yield Makes 10 to 12 servings
Mark Okumura, executive pastry chef at Alan Wong's Hawaii Regional Cuisine Marketplace in Honolulu, as well as the Pineapple Room, gives cheesecake a triple tropical twist with pineapple, coconut (haupia), and macadamia nuts.


  • 1 peeled, cored pineapple (about 1 lb.)
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons rum
  • 3 packages (8 oz. each) cream cheese
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 3 large eggs
  • Macadamia crust
  • 1/2 cup sweetened shredded dried coconut
  • Haupia sauce

Nutrition Information

  • calories 577
  • caloriesfromfat 62 %
  • protein 0.2 g
  • fat 40 g
  • satfat 22 g
  • carbohydrate 48 g
  • fiber 0.9 g
  • sodium 247 mg
  • cholesterol 130 mg

How to Make It

  1. Cut pineapple in half crosswise. Cut 1 portion into 4 equal slices. Finely chop remaining portion.

  2. In a 10- to 12-inch frying pan over high heat, stir brown sugar and rum until sugar is dissolved. Add pineapple slices; cook, turning once, until liquid is boiling rapidly and fruit is slightly darker, about 4 minutes. With a slotted spoon, transfer glazed pineapple slices to a rimmed plate. Cover and chill. Add chopped pineapple to frying pan; stir often until fruit is slightly darker, about 3 minutes. Remove from heat.

  3. In a large bowl with a mixer on medium speed, beat cream cheese, sour cream, granulated sugar, and eggs until blended. Stir in chopped pineapple- brown sugar mixture. Pour cream cheese filling into cool macadamia crust.

  4. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 40 to 50 minutes. Let cake cool to room temperature, about 1 1/2 hours, then cover and chill until cold, at least 2 hours or up to 1 day.

  5. Meanwhile, rinse frying pan, wipe dry, add coconut, and stir over medium-high heat until golden, 4 to 6 minutes. Pour into a small bowl; when cool, cover airtight.

  6. Arrange glazed pineapple slices on top of the cheesecake; sprinkle with coconut. Cut cheesecake into wedges, transfer to plates, and spoon about 2 tablespoons haupia sauce around each portion.