Description
An indulgent dessert combining creamy cheesecake, rich white chocolate, crunchy macadamia nuts, and luscious caramel sauce, perfect for special occasions.
Ingredients
Scale
- 2 1/2 cups graham cracker crumbs
- 8 tbsp butter, melted
- 24 oz cream cheese, room temperature
- 8 oz sour cream
- 2 eggs
- 1 egg yolk
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tbsp high-quality vanilla extract
- 1 cup white chocolate, melted
- 1/2 cup caramel sauce
- 1 cup macadamia nuts, roughly chopped
- 1/2 cup macadamia nuts for topping
- 4 tbsp melted white chocolate for topping
- 2 tbsp caramel sauce for topping
Instructions
- Prepare the crust: Melt the butter and mix with graham cracker crumbs, press into the bottom and sides of a 9” springform pan. Refrigerate.
- Preheat your oven to 325°F (163°C).
- Melt the white chocolate in a double boiler or microwave until fully melted.
- In a mixing bowl, whip the cream cheese until smooth. Add sour cream and melted white chocolate, mixing well.
- Mix in eggs, egg yolk, sugar, brown sugar, and vanilla extract. Beat for 2 minutes until smooth.
- Pour the filling into the crust. Drizzle with 1/2 cup of caramel sauce and swirl. Sprinkle chopped macadamia nuts around the edge.
- Bake for 60-75 minutes until edges are set and center jiggles slightly.
- Let cool at room temperature for 1 hour, then chill for at least 8 hours.
- Once set, top with additional macadamia nuts, drizzle melted white chocolate, and finish with caramel sauce.
- Slice and serve the cheesecake.
Notes
Serve chilled. Top with extra chopped macadamia nuts and caramel sauce for presentation. Can be paired with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: cheesecake, dessert, white chocolate, macadamia nuts, caramel