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Macadamia Cheesecake

Source of Recipe


bhg.com






List of Ingredients



• 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, melted
  
• 2 8-oz pkgs cream cheese, softened
  
• 1 8-oz tub cream cheese with pineapple
  
• 1 cup sugar
  
• 2 tsp vanilla
  
• 1 tsp lemon juice
  
• 2 eggs
  
• 1 egg yolk
  
• 1/3 cup finely chopped, toasted macadamia nuts
  
• toasted coconut
  
• sliced carambola (star fruit) (optional)
  






Instructions



1. For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter. Press mixture evenly on the bottom and 1" up the sides of a 9" springform pan. Set aside.
   
   
2. For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed till smooth. Add sugar, beating on medium to high speed till well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low speed just till combined. Stir in the 1/3 cup nuts.
   
   
3. Pour filling into the crust-lined pan. Place the pan on a shallow baking pan on the oven rack. Bake in a 350 degree oven for 45 to 50 minutes or till the center appears nearly set when shaken.
   
   
4. Remove springform pan from baking pan. Cool on a rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill.
   
   
5. 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 as desired.