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; 1/3 cup milk chocolate chips; TOPPING:; 8 ounces semisweet chocolate, chopped; 7 tablespoons heavy whipping cream; White chocolate shavings and chopped macadamia nuts

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

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
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 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.

Originally published as Chocolate Macadamia Cheesecake in Holiday & Celebrations Cookbook 2001

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mellie49

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.