White Chocolate Macadamia Nut Cheesecake
White chocolate and tender-crisp macadamia nuts add to the texture and rich flavor of this perennial dessert favorite.
1 1/2 cups chocolate wafer crumbs
1/2 cup chopped macadamia nuts
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
4 (8-ounce) packages cream cheese, softened
1/4 cup firmly packed brown sugar
4 large eggs
1/2 cup butter, softened
3/4 pound white chocolate, melted
1 tablespoon liqueur* (optional)
2 teaspoons vanilla extract
1 cup chopped macadamia nuts
2 tablespoons semisweet chocolate chips, melted
- For Crust: Combine chocolate wafer crumbs, macadamia nuts, melted butter, and cinnamon; mix well. Press onto the bottom and up the sides of 9-inch springform pan. Bake for 10 minutes then cool on a wire rack.
- For Filling: Beat softened cream cheese in a large mixer bowl until fluffy. Beat in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in softened butter. Add melted white chocolate, liqueur, if using, and vanilla; mix well. Fold in remaining macadamia nuts. Pour into the cooled crust.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours, or until the center is set. Cool on a wire rack then refrigerate for 3 hours.
- Drizzle with melted chocolate chips.
Makes 12 servings.
*Such as Amaretto, Grand Marnier, or your favorite liqueur.