-
1
Mix together the crust ingredients and press into bottom and up sides of a 8 or 9 springform pan.
-
2
(Wrap heavy duty foil around bottom of pan, 2 layers, so the water bath doesnt seep into the crust.)
-
3
Set in the refrigerator while you make the filling.
-
4
Preheat oven to 350 degrees.
-
5
Begin to boil a large pot of water for the water bath.
-
6
Combine the cream cheese and sugar in the bowl of a stand mixer (or in a large bowl if using a hand-mixer).
-
7
Cream together until smooth.
-
8
Add eggs, one at a time, fully incorporating each before adding the next.
-
9
Be sure to scrape down the bowl between each egg.
-
10
Add coconut milk, seeds scraped from the vanilla bean, lemon zest, coconut extract and rum.
-
11
Blend until smooth and creamy, but do not overbeat.
-
12
Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
-
13
Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
-
14
Bake 45 to 55 minutes, until it is almost done.
-
15
This can be hard to judge, but youre looking for the cake to hold together, but still have a lot of jiggle to it in the center.
-
16
You dont want it to be completely firm at this stage.
-
17
Close the oven door, turn the heat off, and let rest in the cooling oven for one hour.
-
18
This lets the cake finish cooking and cool down gently enough so that it wont crack on the top.
-
19
After one hour, remove cheesecake from the oven and carefully lift out of the water bath.
-
20
Let it finish cooling on the counter, and then cover and refrigerator until overnight.
-
21
Place pineapple in a small saucepan.
-
22
Stir the cornstarch and sugar together and add to the pineapple.
-
23
Heat to boiling.
-
24
Cook and stir until clear and thick, about 2 minutes.
-
25
Take off heat and cool.
-
26
Add the rum and stir until combined.
-
27
When topping is cool, spread over top of cheesecake and sprinkle the toasted coconut and chopped nuts on top.
