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White Chocolate Macadamia Nut Cheesecake




Source of Recipe


Chyrel


List of Ingredients




White Chocolate Macadamia Nut Cheesecake


CRUST:
1½ cups crushed brown edge wafers
½ cup finely chopped macadamia nuts
¼ cup (½ stick) butter, melted
¼ teaspoon cinnamon


FILLING:
4 packages (8 ounces each) cream cheese, softened
¼ cup firmly packed brown sugar
4 eggs
½ cup (1 stick) butter, softened
¾ pound white chocolate, melted
1 Tablespoon praline liqueur
2 teaspoons vanilla extract
1 cup coarsely chopped toasted macadamia nuts
Semi-sweet chocolate, melted
White chocolate leaves
Whole macadamia nuts

Recipe





Preheat oven to 350°F. For crust, combine wafers, macadamia nuts, butter and cinnamon; mix well. Press onto bottom and part way up sides of 9-inch spring form pan. Bake 10 minutes. Cool in pan on wire rack. Meanwhile, for filling, beat cream cheese in large mixing bowl until fluffy. Beat in brown sugar; mix well. Beat in eggs, one at a time, mixing well after each addition.
Stir in butter until well combined. Add melted chocolate, liqueur and vanilla; mix well. Fold in macadamia nuts. Pour into cooled crust. Reduce oven temperature to 300°F. Bake 1½ hours or until center of filling is just set.
Cool completely on wire rack. Cover and refrigerate several hours or overnight.
Prior to serving, transfer to serving plate. Carefully remove sides of pan.
Drizzle with melted chocolate. Garnish with white chocolate leaves and macadamia nuts.
To serve, cut into thin wedges.

Yield: One 9-inch round cake

Source is Chyrel