White Chocolate Macadamia Nut Cheesecake
1-1/2 cups crushed brown edge wafers
1/2 cup finely chopped macadamia nuts
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon cinnamon
4 packages (8 ounces ea.) cream cheese, softened
1/4 cup firmly packed brown sugar
1/2 cup (1 stick) butter, softenedut3/4 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
*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 brown
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 white chocolate,
liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven
temperature to 300 degrees. Bake 1-1/2 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 melted semi-sweet chocolate. Garnish with white chocolate leaves
and macadamia nuts. Serve cut in thin wedges.
Yield: One 9-inch cake, 18 servings