Chocolate Macadamia Cheesecake Recipe

Name: Chocolate Macadamia Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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; 8 ounces semisweet chocolate, chopped; 7 tablespoons heavy whipping cream; White chocolate shavings and chopped macadamia nuts

Servings: persons

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
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
8 ounces semisweet chocolate, chopped
7 tablespoons heavy whipping cream
White chocolate shavings and chopped macadamia nuts

1
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 350u00b0 for 10 minutes. Cool on a wire rack. Reduce heat to 325u00b0.
2
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.
3
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.
4
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.
5
Place pan on a
6
. Bake at 325u00b0 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.
7
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.
8
Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.

2081

kcal

Calories

146

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/4 cups chocolate wafer crumbs (about 25 wafers), 1/4 cup ground macadamia nuts, 2 tablespoons sugar, 3 tablespoons butter, melted, and more.

Yes, Chocolate Macadamia Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Macadamia Cheesecake

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