Wednesday, June 3, 2015


1 (7-ounce) jar macadamia nuts, divided
1 cup plus 2 tablespoons sugar, divided
1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sour cream
2 (6-ounce) packages white chocolate baking bars, melted
Whipped cream for serving, optional
Chocolate dipped macadamia nuts for garnish, optional
Preheat oven to 350 degrees F. 

In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan.

In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. 

With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. 

Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely. Cover and chill at least 4 hours, or overnight.

Yield: 12 servings.

Source: This is another of my old Mr. Food recipes.

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