White Chocolate Macadamia Nut Cheesecake

Anita Hoffman


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


★★★★★ 1 vote

30 Min
1 Hr 15 Min


  • 2 -1/2 c
    vanilla wafer crumbs
  • 1/2 c
    chopped macadamia nuta
  • 3 Tbsp
  • 6 Tbsp
    unsalted butter, melted
  • ·
    pinch of salt

  • 4 box
    (8 ounces) each, cream cheese, room temperature
  • 1-1/3 c
  • 1/2 tsp
  • 2 tsp
  • 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.

Printable Recipe Card

About White Chocolate Macadamia Nut Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American

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