Real Recipes From Real Home Cooks ®

white chocolate macadamia nut cheesecake

(1 rating)
Recipe by
Anita Hoffman
Holland, PA

This is an amazing cheesecake. It's creamy, rich and dense and so delicious.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For white chocolate macadamia nut cheesecake

  • 2 -1/2 c
    vanilla wafer crumbs
  • 1/2 c
    chopped macadamia nuta
  • 3 Tbsp
    sugar
  • 6 Tbsp
    unsalted butter, melted
  • pinch of salt
  • CHEESECAKE FILLING
  • 4 box
    (8 ounces) each, cream cheese, room temperature
  • 1-1/3 c
    sugar
  • 1/2 tsp
    salt
  • 2 tsp
    vanilla
  • 4
    large eggs, room temperature
  • 1-1/3 c
    heavy cream
  • 4 oz
    white chocolate, melted and cooled

How To Make white chocolate macadamia nut cheesecake

  • 1
    Stir the crumbs, nuts, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are moist. Press crumb mixture into a buttered spring form pan. Put the pan in the freezer while oven is preheating to 350 degrees.
  • 2
    Place spring form pan on a baking sheet. Bake crust for 10 minutes. Set crust aside to cool on a rack. Reduce oven temperature to 325 degrees.
  • 3
    In a large bowl, beat the cream cheese until it is soft, about 4 minutes on low speed. Add the sugar and the salt and continue to beat another 4 minutes, until the cream cheese is light, on low speed. Beat in the vanilla. Add eggs, one at a time, beating for 1 minute after each addition, on low speed. Stir in the heavy cream. Pour in the cooled melted white chocolate. Stir into batter with a rubber spatula.
  • 4
    Bake the cheesecake for 1 hour, 15 minutes to 1 hour, 30 minutes or until center is almost set. Cool on a rack. When cake is cool, cover and refrigerate overnight.
  • 5
    Remove cake from spring form pan when chilled and garnish with chopped macadamia nuts.
  • 6
    Use a water bath to prevent cracks in cake.

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