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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Macadamia Cheesecake

Makes: 12 servings
Prep 35 mins Chill 4 hrs Bake 350°F 45 mins Stand 1 hr 45 mins
Macadamia Cheesecake
  • 1 1/3  cups  finely crushed vanilla wafers (about 35)
  • 1/2  cup  flaked coconut
  • 1/2  cup  finely chopped, toasted macadamia nuts
  • 1/3  cup  butter or margarine, melted
  • 2 8  ounce package  cream cheese, softened
  • 1 8  ounce tub  cream cheese with pineapple
  • 1  cup  sugar
  • 2  teaspoons  vanilla
  • 1  teaspoon  lemon juice
  • 2  eggs
  • 1  egg yolk
  • 1/3  cup  finely chopped, toasted macadamia nuts
  •  Toasted coconut
  •  Sliced carambola (star fruit) (optional)

1. For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine. Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth. Add sugar, beating on medium to high speed until well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in the 1/3 cups nuts.

3. Pour filling into the crust-lined pan. Place the pan on a shallow baking pan on the oven rack. Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.

4. Remove springform pan from baking pan. Cool on a rack for 15 minutes. Use a small metal spatula to loosen crust from side of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 4 hours. Sprinkle with toasted coconut. If desired, top with several carambola slices. Makes 12 servings.

From the Test Kitchen
  • Up to 1 day ahead, make and bake cheesecake. Cool as directed, cover, and chill. To serve, top with coconut and carambola slices if desired.

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