Print Options

Back to Chocolate Macadamia Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate Macadamia Cheesecake

 Chocolate Macadamia Cheesecake
When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day! —Bob Weaver, University Place, Washington
12 ServingsPrep: 35 min. Bake: 50 min. + chilling


  • 1-1/4 cups chocolate wafer crumbs (about 25 wafers)
  • 1/4 cup ground macadamia nuts
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 8 ounces white baking chocolate, chopped
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 eggs
  • 1/3 cup milk chocolate chips
  • 8 ounces semisweet chocolate, chopped
  • 7 tablespoons heavy whipping cream
  • White chocolate shavings and chopped macadamia nuts


  • In a small bowl, combine the wafer crumbs, nuts and sugar; stir in
  • butter and almond extract. Press onto the bottom of a greased 10-in.
  • springform pan. Bake at 350° for 10 minutes. Cool on a wire
  • rack. Reduce heat to 325°.
  • In a microwave, melt white chocolate at 70% power for 1 minute; stir.
  • Microwave at additional 10- to 20-second intervals, stirring until

2 of 2

Chocolate Macadamia Cheesecake (continued)

Directions (continued)

  • smooth. Cool.
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla
  • until well blended. Add eggs; beat on low speed just until combined.
  • Remove 1 cup and set aside. Stir melted white chocolate into
  • remaining cream cheese mixture; beat just until combined. Pour over
  • crust.
  • In a microwave, melt chocolate chips; stir until smooth. Cool
  • slightly. Stir in reserved cream cheese mixture; drop by spoonfuls
  • over filling. Cut through filling with a knife to swirl chocolate
  • mixture.
  • Place pan on a baking sheet. Bake at 325° for 55-60 minutes or
  • until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen. Cool 1 hour
  • longer.
  • In a saucepan over low heat, melt semisweet chocolate with cream;
  • stir until smooth. Cool slightly. Spread over cheesecake. Cool on a
  • wire rack for 10 minutes. Refrigerate for 4 hours or overnight.
  • Refrigerate leftovers. Garnish with chocolate shavings and macadamia
  • nuts. Yield: 12 servings.