White Chocolate Cheesecake with White Chip Macadamia Nut Cookie Crust


Since I work for a grocery chain (Remke bigg’s, Northern Ky/Greater Cincinnati area), our merchandisers will get in new products before they hit our shelves.  I have been fortunate to be given some of these products and I will be sharing with you my results and different recipes I come up with by using the products.

Up first is Betty Crocker’s White Chip Macadamia Nut Cookie Mix, this is not yet in the stores, I decided to make the crust for my cheesecake out it….so this is what I did.

Crust :  New – Betty Crocker White Chip Macadamia Nut Cookie Mix
1 package of cookie mix
1/3 cup butter
1 tbsp. water
Mix all together

I used a 12 inch tart pan, also cut a piece of parchment paper to in the bottom of my pan, then spray it with non stick spray. 

Press mixture into a tart pan

bake at 350 degrees for 10 – 12 minutes, the cookie dough will puff up, as soon as it comes out, take the back of measuring spoon and press the dough down and into the sides. You can see in the first picture at the top

White Chocolate Cheesecake batter:

16 oz. white chocolate, chopped (used 2 – 6 oz. packages Bakers plus 4 oz. white choc. chips)
5 tbsp. unsalted butter, softened
16 oz. cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 1/2 cup heavy whipping cream, chilled

In a double boiler or a place a metal or glass bowl over a pot of 1 inch simmering water, not letting the bowl touch the water, melt chocolate and butter together. 
Stirring occasionally to combine, set aside and let cool slightly.

Using an electric mixer, combine cream cheese, vanilla and sugar
beat until you reach firm peaks, beat in melted chocolate until combined.
 In another bowl add whipping cream

and beat until firm peaks
take a 1/3 of the whipped cream and fold it into the cream cheese mixture
Beat in the rest of the whipped cream

Pour over the crust  
(This does make a little extra, use a couple of ramekins to put the extra filling and top with some of the nuts for a late night snack.)
Top with candied macadamia nuts.
Cover and refrigerate overnight.

Candied  Macadamia Nuts:

4 oz. macadamia nuts, chopped
2 tbsp. unsalted butter
5 tbsp. brown sugar, packed
 1/2 tsp. vanilla
 pinch of salt

In a saucepan add butter, once melted add brown sugar, vanilla and salt
stirring and cooking for 1 minute, remove from heat, keep stirring until sugar has dissolved.
Toss with nuts
stir to coat, then pour onto a parchment lined baking sheet or silt pad. 
Bake at 325 degrees for 20 minutes, stirring half way, remove from oven, place on waxed paper or parchment paper to let cool. 
These remind me of Burnt Sugar Nuts, they work well with the sweetness of the cheesecake.

This Cookie crust was a great addition to this recipe, keep a look out at your local store this new cookie mix!  I give it “Two Thumbs Up”     Enjoy!!!!

4 thoughts on “White Chocolate Cheesecake with White Chip Macadamia Nut Cookie Crust

  1. I just made this for our Christmas celebration this year. I used a spring form pan instead but I’m sure it will turn out just as amazing! It looks beautiful and I can’t wait to taste it!

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