1/2 cup finely chopped toasted PLANTERS Macadamias, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 tub (8 oz.) PHILADELPHIA Pineapple Cream Cheese Spread
1 cup sugar
2 whole egg s
1 egg yolk
1 tsp. coconut extract
1 tsp. each zest and juice from 1 lime
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Let's Make It
Heat oven to 350°F.
Combine wafer crumbs, coconut, 1/4 cup nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
Beat Neufchatel, cream cheese spread and sugar in large bowl with mixer until blended. Add whole eggs and egg yolk, 1 at a time, mixing on low speed after each just until blended. Stir in coconut extract, lime zest, juice and remaining nuts; pour into crust.
Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Delight your taste buds with a slice of this tropical cheesecake on a special occasion.
Substitute vanilla for the coconut extract.
Serve topped with 1 drained 8-oz. can crushed pineapple, 2 Tbsp. chopped macadamia nuts and lime wedges.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.