Home Dishes & Beverages Cheesecakes Chocolate Cheesecakes

Chocolate Macadamia Cheesecake

Name: Chocolate Macadamia Cheesecake
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 12 servings.
Ingredients: 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 almond extract; FILLING:; 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 vanilla extract; 5 large eggs, room temperature, lightly beaten; 1/3 cup milk chocolate chips; TOPPING:; 8 ounces semisweet chocolate, chopped; 7 tablespoons heavy whipping cream; White chocolate shavings and chopped macadamia nuts

1 review

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 50 min. + chilling

Makes

12 servings

Updated: Oct. 04, 2022

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

Chocolate Macadamia Cheesecake Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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 almond extract
FILLING:
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 vanilla extract
5 large eggs, room temperature, lightly beaten
1/3 cup milk chocolate chips
TOPPING:
8 ounces semisweet chocolate, chopped
7 tablespoons heavy whipping cream
White chocolate shavings and chopped macadamia nuts

Directions

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 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 blended. 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.

Chocolate Macadamia Cheesecake

Ingredients

Directions

Recommended Video

More from Taste of Home