Chocolate Macadamia Cheesecake Recipe

4.5 1 2
Chocolate Macadamia Cheesecake Recipe
Chocolate Macadamia Cheesecake Recipe photo by Taste of Home
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Chocolate Macadamia Cheesecake Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + chilling

Ingredients

  • 1-1/4 cups chocolate wafer crumbs (about 25 wafers)
  • 1/4 cup ground macadamia nuts
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1/8 teaspoon almond extract
  • FILLING:
  • 8 squares (1 ounce each) white baking chocolate
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk chocolate chips
  • TOPPING:
  • 8 squares (1 ounce each) semisweet chocolate
  • 7 tablespoons whipping cream
  • White chocolate shavings and chopped macadamia nuts

Directions

In a bowl, combine 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 saucepan over low heat, melt white chocolate, stirring frequently until smooth. Cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; 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.
Melt chocolate chips; 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. Refrigerate for 4 hours or overnight. Remove sides of pan. Garnish with chocolate shavings and macadamia nuts. Yield: 12 servings.
Originally published as Chocolate Macadamia Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p84

  • 1-1/4 cups chocolate wafer crumbs (about 25 wafers)
  • 1/4 cup ground macadamia nuts
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1/8 teaspoon almond extract
  • FILLING:
  • 8 squares (1 ounce each) white baking chocolate
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk chocolate chips
  • TOPPING:
  • 8 squares (1 ounce each) semisweet chocolate
  • 7 tablespoons whipping cream
  • White chocolate shavings and chopped macadamia nuts
  1. In a bowl, combine 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°.
  2. In a saucepan over low heat, melt white chocolate, stirring frequently until smooth. Cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; 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.
  3. Melt chocolate chips; cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.
  4. 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.
  5. In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Refrigerate for 4 hours or overnight. Remove sides of pan. Garnish with chocolate shavings and macadamia nuts. Yield: 12 servings.
Originally published as Chocolate Macadamia Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p84

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mellie49 User ID: 696515 34031
Reviewed Dec. 17, 2013

"We made this for Thanksgiving at my mom's house. It was yummy, but I didn't get a much of a taste of the Macadamia nut. I would like to see it used more prominently in the recipe."

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