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White Chocolate Macadamia Nut Cheesecake

(4 Votes)
SERVES
12
COOK TIME
45 Min

Cheesecake recipe lovers might as well toss out their scale, 'cause one slice of our sinfully rich White Chocolate Macadamia Nut Cheesecake is worth splurging on. It's so worth it, you shouldn't feel guilty.

What You'll Need:
  • 1 (7-ounce) jar macadamia nuts, divided
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 2 eggs
  • 3/4 cup sour cream
  • 2 (6-ounce) packages white baking bars, melted
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan.
     
  3. In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition.
     
  4. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center.
     
  5. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.
Note

For even more pizzazz, garnish the top with some dark-chocolate-dipped macadamia nuts.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My aunt made this for my moms bday. It was one of the best cheesecakes I have ever had. Perfect in every way! Except for the calories. And she said she followed the directions to the t.

I'm not crazy about graham crackers, so I think I will make this using shortbread cookies or vanilla wafers.

Does it matter whether or not the nuts are salted or unsalted? All I can find in my area are the salted ones. I thought that I might be able to substitute pecans for the macadamia nuts.

this recipe is very delicious to make because it has white chocolate & macadamia nuts.

I made this back in May with evaporated milk instead of sour cream and it was delicious; I made it again a few weeks later using sour cream as the recipe calls for. It tasted terrible----I ended up putting birdseed on the top and letting the birds and raccoons have it. The evaporated milk version was much, much better. It's also very good with raspberry puree marbled thru it.

Hi there, I'm from South Africa, I just need to know what kind of biscuit is Graham Cracker, is it a sweet biscuit or savoury.

It is a sweet cracker about 3by5

Absolutely delicious!!! I threw in a handful of craisins and I didn't have any sour cream so I used evaporated milk instead. I've never made it before, so I really don't know if the evaporated milk made a difference. Everyone loved it as it was.

This is one of the most DELICIOUS cheesecakes I have ever eaten, and believe me, I do love cheesecake!!!!

I bought the bag of maca nuts for four bucks and they were already chopped. My family loved this cheesecake and I made it for them to celebrate my 44th birthday. Only the best for my Family. Thank you for the great recipe. I will make this annually to celebrate my bday. Thank you God for my Family.

I can't wait to try this it does look ooohhh so good! Thanks for the recipes!

Love this. I love Cheesecake, and this one rates a 9.0 on the Ricter Scale. As for the first comment, not sure what she is running. I have BOTH java and adobe on all my puters. Am running XP-pro on some and Windows 7 on others. Have NEVER had a problem printing just the recipe. Suggest she update her system.

thanks for all the recipes ! my suggestion: please make PRINT available in a PRINTABLE version, so one can get the recipe without the pictures (to save on ink) THANK YOU for considering this suggestion !

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