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Cheesecake Factory White Chocolate Macadamia Cheesecake Recipe
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Cheesecake Factory White Chocolate Macadamia Cheesecake Recipe

Cheesecake Factory’s White Chocolate Macadamia Cheesecake is a luscious, indulgent dessert featuring a rich macadamia nut crust, creamy white chocolate-infused cheesecake, and a decadent topping of whipped cream and toasted macadamia nuts. Make our Cheesecake Factory White Chocolate Macadamia Cheesecake Recipe at home. With our Secret Restaurant Recipe your White Chocolate Macadamia Cheesecake will taste just like Cheesecake Factory.
Prep Time1 hour
Active Time2 hours
Total Time3 hours
Course: Dessert, Party Recipe
Cuisine: American, Hawaiian
Keyword: Cheesecake, Cheesecake Factory, Chocolate
Yield: 8 Slices

Ingredients

Macadamia Crust

  • 2 cups Macadamia Nuts finely ground
  • 1 cup Graham Cracker Crumbs
  • 1/4 cup Granulated Sugar
  • 6 tablespoons Unsalted Butter melted

White Chocolate Cheesecake Filling

  • 24 ounces Cream Cheese softened
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
  • 6 ounces White Chocolate melted and slightly cooled
  • 1/2 cup Heavy Cream
  • 1/2 cup Macadamia Nuts coarsely chopped

White Chocolate Ganache

  • 6 ounces White Chocolate finely chopped
  • 1/4 cup Heavy Cream

Garnish

  • Whipped Cream
  • Toasted Macadamia Nuts roughly chopped
  • White Chocolate Shavings

Instructions

Macadamia Crust

  • Preheat oven to 350°F.
  • In a bowl, combine ground macadamia nuts, graham cracker crumbs, sugar and melted butter until evenly moistened.
  • Press into the bottom of a 9-inch springform pan.
  • Place in preheated oven and bake for 10 minutes.
  • Remove and set aside to cool completely.

White Chocolate Cheesecake Filling

  • Reduce oven to 325°F.
  • In a large mixing bowl, beat cream cheese and sugar until smooth.
  • Add eggs one at a time, beating well.
  • Mix in vanilla.
  • Slowly fold in melted white chocolate and heavy cream until silky.
  • Stir in chopped macadamia nuts.
  • Pour over cooled crust.
  • Place springform pan in a larger baking dish.
  • Add hot water halfway up the sides (water bath method).
  • Place in heated oven and bake for 55 - 65 minutes, until the center is just set.
  • Turn off oven, crack the door and let cool for 1 hour.
  • Remove from oven, cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Ganache & Assemble

  • Heat heavy cream until hot but not boiling.
  • Pour over chopped white chocolate, let sit for 1 minute, then whisk until smooth.
  • Pour over chilled cheesecake, spreading evenly.

Garnish & Serve

  • Pipe whipped cream around the edges.
  • Sprinkle toasted macadamia nuts.
  • Scatter white chocolate shavings over the top.
  • Slice and enjoy.