Recipe

White Chocolate Macadamia Cheesecake Recipe

Add Step-by-Step Photos	Bitsyskitchen / All my dishes 2 years, 5 months ago This recipe comes from a couple of recipes I combined. Top with a white chocolate / dark chocolate ganche for presentation. The recipe calls for 325-350f. I bake mine at 300 F. with a pan of water on bottom of oven to prevent cracking. Adjust baking times accordingly.... More Prep:15m Cook:70m Servings:16	Bitsyskitch
	cheesecake chocolate macadamia nuts

Does this look good? Yeah! / Nope

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Ingredients

Crust:

1-1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1/3 cup unsweetened baking cocoa

1/3 cup melted butter or margarine

Filling:

5 pkg. (8 oz. each) Cream Cheese, room temperature

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

8 oz. white chocolate, melted and cooled

1 cup Sour Cream

3 eggs, room temperature

1/2 cup (or more if you like) chopped macadamia nuts

Directions

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan).

Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Fold in macadamia nuts. Pour over crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Top with your chocice of chocolate ganache. Refrigerate at least 4 hours or overnight.

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Comments

zena824 2 years, 5 months ago said:
Holy Cow!!!! How am I going to make all these wonderful chessecakes I have found on this foodie site....This really looks good... Ive bookmarked it..... Thanks so much....

bitsyskitchen 2 years, 5 months ago said:
Thanks it really is good! Like I said the ganache is just one of those things you make and pour on. I dont really have a recipe for it.

image 2 years, 5 months ago said:
Sounds delicious - I love making showy desserts.

jo_jo_ba 2 years, 4 months ago said:
I totally agree with zena... too bad they haven't invented a pill that makes cheesecake calorie-free!

dond 2 years, 1 month ago said:
Very nice recipe. The chocolate-macadamia combination works well, I think. Will definitely be giving this variation a try. Thanks for posting.

One question: 40 ounces of cream cheese is a huge amount -- I've never used more than 24 ounces in one cheesecake. Added to the 8 ounces of sour cream and 8 ounces of chocolate, that brings the filling to 40 ounces, not counting the eggs, sugar, and flour. Does all this really fit into one springform pan?

If so, I can't wait to try this out. We'll be eating cheesecake for two weeks.

bitsyskitchen 2 years, 1 month ago said:
Hi Dond, Thanks for the comment and yes it fits amazingly enough. I always use 40 oz for my cheesecakes. They make a tall cheesecake but oh soooo good!

dond 2 years, 1 month ago said:
Tall cheesecake -- very New York. Which is a good thing.

bitsyskitchen 2 years, 1 month ago said:
I agree. My downfall is cheesecake...

ahmed1 2 years ago said:
Great great cheesecake recipe.Thanks for sharing.

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