Macadamia Cheesecake Recipes

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CHOCOLATE MACADAMIA CHEESECAKE



Chocolate Macadamia Cheesecake image

When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day! -Bob Weaver, University Place, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

  • 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 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°., 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. , 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., 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. , Place pan on a baking sheet. Bake at 325° 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., 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. , Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.

Nutrition Facts :

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)



White Chocolate Macadamia Nut Cheesecake Recipe - (4.1/5) image

Provided by Johanna

Number Of Ingredients 26

FOR THE CRUST:
1 cup flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1 egg
1 teaspoon vanilla
1/4 cup toasted, chopped Macadamia nuts (toast on a sheet pan at 350 degrees for 6 minutes)
FOR THE CARAMEL:
1/2 cup butter
1 cup sugar
3/4 cup heavy cream
FOR THE CHEESECAKE:
24 ounces cream cheese, room temperature
2 eggs
1 cup sugar
8 ounces sour cream
1 teaspoon vanilla
4 1/2 ounces white chocolate (a bar cut into chunks or a package of chunks if you can find them)
1/4 cup caramel sauce
1/2 cup Macadamia nuts, toasted (toast as above in crust layer)
FOR THE GARNISH:
2 cups heavy cream
1 cup powdered sugar
More caramel sauce for drizzling

Steps:

  • Preheat your oven to 350 degrees. Make the caramel first. In a small saucepot, melt the butter and sugar together over medium high heat. Cook, stirring occasionally, until thickened and golden brown, about 7-10 minutes. The longer you cook it, the stronger the flavor it is. If you don't want a really strong caramel, cook it closer to 7 minutes. Let it cool about 2 minutes and then whisk in the cream carefully. It may have a tendency to puff up and boil. Mix the crust layer ingredients together. Spray a springform pan with non stick spray. Spread the crust mixture on the bottom of the springform pan. Cook the crust layer 8-10 minutes or until it's slightly firm in the center and not as sticky. Meanwhile, for the cheesecake layer, in a stand mixer, beat the cream cheese until soft. Scrape down the sides, add in the sugar, and beat again until combined. Scrape the bowl down again and add in the remaining ingredients. Mix until well incorporated and smooth. Gently spread half of the cheesecake mixture over the crust layer. Drizzle in some caramel, all the white chocolate, and most of the Macadamia nuts (leave some for garnishing). Spread the remaining cheesecake mixture over the top. Make a large foil tent to cover over the cheesecake pan. This will keep your cheesecake white. Bake the cheesecake for 1 hour. Remove foil tent and cook in five-minute increments until the center is set. Refrigerate or even freeze until cold. When the cheesecake is cold, beat the heavy cream and powdered sugar in a mixer until stiff. Put a dollop of whipped cream on the cheesecake slices, drizzle caramel over, and the remaining Macadamia nuts.

MACADAMIA NUT CRUST



Macadamia Nut Crust image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 1 (9 to 10-inch) pie or cheesecake crust

Number Of Ingredients 6

5 ounces (approximately 1 1/4 cups) roasted macadamia nuts, ground
1/2 cup panko (Japanese-style bread crumbs)
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 tablespoons butter, melted

Steps:

  • In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
  • Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

MACADAMIA CHEESECAKE



Macadamia Cheesecake image

Make and share this Macadamia Cheesecake recipe from Food.com.

Provided by Kaccy G.

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/3 cups finely crushed vanilla wafers (about 35)
1/2 cup flaked coconut
1/2 cup finely chopped toasted macadamia nuts
1/3 cup butter or 1/3 cup margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cream cheese with pineapple
1 cup sugar
2 teaspoons vanilla
1 teaspoon lemon juice
2 large eggs
1 large egg yolk
1/3 cup finely chopped toasted macadamia nuts
1/4 cup toasted coconut
1 sliced carambola (star fruit) (optional)

Steps:

  • For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
  • Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
  • Set aside.
  • For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
  • Add sugar, beating on medium to high speed until well combined.
  • Beat in vanilla and lemon juice.
  • Add whole eggs and egg yolk all at once.
  • Beat on low speed just until combined.
  • Stir in the 1/3 cups nuts.
  • Pour filling into the crust-lined pan.
  • Place the pan on a shallow baking pan on the oven rack.
  • Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
  • Remove springform pan from baking pan.
  • Cool on a rack for 15 minutes.
  • Use a small metal spatula to loosen crust from side of pan.
  • Cool 30 minutes more.
  • Remove sides of pan.
  • Cool 1 hour; cover and chill at least 4 hours.
  • Sprinkle with toasted coconut.
  • If desired, top with several carambola slices.
  • Makes 12 servings.
  • Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
  • Cool as directed, cover, and chill.
  • To serve, top with coconut and carambola slices if desired.

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