For the crust:
3/4 cup (1 1/2 sticks) butter or margarine
2 1/4 cup white flour
1/2 cup packed brown sugar
1 cup finely chopped walnuts
2 20 ounce cans sliced Dole pineapples, drained well, reserve 8 whole slices for garnish and slice the remaining rings into halves
For the filling;
16 ounces softened cream cheese, cut into 1" cubes
2 cups sour cream
5 large eggs
1/3 cup honey
2 Tbs. Jamaican Rum
1 tsp. vanilla
1/2 tsp. nutmeg
For the glaze:
1 cup pineapple juice
3 Tbs. cornstarch
1 Tbs. honey
2 1/2 tsp. Jamaican Rum
1/2 tsp. vanilla
1/2 tsp. nutmeg
Preheat oven to 350 F.
Melt the butter or margarine in a small saucepan. In a medium bowl mix together the melted butter, flour, brown sugar, and walnuts. Press the mixture firmly into the bottom of an ungreased 13x9x2 inch baking dish. Bake the crust for 10 minutes, remove from oven and let cool.
Process the filling ingredients together in a food processor until well combined.
Arrange the halved pineapple slices, "C curve to C curve" in 3 horizontal rows of 8 each lengthwise across the pan. Pour the filling uniformly over the pineapple crust and bake 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean and the filling has set. Remove the cheesecake from the oven and let cool completely at room temperature.
When the cheesecake is cool, make the glaze by combining all of the glaze ingredients in a small saucepan and cook, over medium heat, whisking constantly, until thick and glossy. Using a spatula to spread the glaze evenly, coat the top of the cheesecake. Top the cheesecake with the 8 remaining pineapple rings, arranging them in 2 rows of 4 rings. Cut the cheesecake in half lengthwise, then into sixths crooswise to form 12 rectangles.
Yield: 12 servings.
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