White chocolate macadamia nut cheesecake

Yield: 1 Servings

Measure Ingredient
\N \N Crust----
1½ cup Crushed brown edge wafers
½ cup Finely chopped macadamia
\N \N Nuts
¼ cup (1/2 stick) butter, melted
¼ teaspoon Cinnamon
\N \N Filling-----
4 packs (8 ounces ea.) cream cheese,
\N \N Softened
¼ cup Firmly packed brown sugar
4 \N Eggs
½ cup (1 stick) butter, softened
¾ pounds White chocolate, melted*
1 tablespoon Praline liqueur
2 teaspoons Vanilla extract
1 cup Coarsely chopped toasted
\N \N Macadamia nuts
\N \N Semi-sweet chocolate,
\N \N Melted
\N \N White chocolate leaves
\N \N Whole macadamia nuts

*White chocolate melts best in a double boiler over hot, NOT boiling water. Preheat oven to 350 degrees. For crust, combine all ingredients. Press onto bottom and part way up sides of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing filling. For filling, beat cream cheese in large mixer bowl until fluffy. Beat in sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in butter until well combined. Mix in melted chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven temperature to 300 degrees.

Bake 1½ hours or until center of filling is just set. Cool completely on wire rack. Refrigerate, covered, several hours or overnight. To serve, place on serving plate. Carefully remove sides of pan. Drizzle with semi-sweet chocolate. Garnish with white chocolate leaves and macadamia nuts. Serve cut in thin wedges.

Serving Size: 1/18 of cake

Nutritional Information per serving Calories 490 Total Fat 41 g Total Carbohydrates 25 g Protein 8 g Vitamin A 25 %DV Calcium 100 mg

Similar recipes