I may have to come back and edit this later because the cheesecake is still in the oven, but WHOA! this may be another winner. I was inspired to try this recipe because a couple of weeks ago I went to The Cheesecake Factory for the first time. While there I shared a piece of the most delectable dessert my tastebuds have ever had the pleasure of trying: White Chocolate Caramel Macadamia Nut Cheesecake. Well, this recipe sounds pretty close to that one, I think, with a couple of substitutions, and will be perfect for a going-away party for one of my daughter's teachers...
I've used macadamia nuts instead of pecans. And, instead of completely mixing the chocolate with the cheesecake filling, I spooned 1/2 the filling onto the crust and caramel mixture; on top of that, I spooned 3 T melted chocolate and marbled it w/ a knife; I poured the remaining filling into the pan, spooned and marbled another 3-4 T chocolate. Voila! Beautiful! Also, and I know how silly it is considering how full of fat and calories this dessert is, I didn't want a trans-fat-laden crust: I crushed some Newman's Own organic alphabet cookies for the crust instead of using regular graham crackers. I can't wait to see how it turns out!
Once it's done and cooled, I plan on piping some homemade vanilla and chocolate whipped cream around the edges and garnishing the middle with some roasted macadamia nuts and a little more whipped cream. I'm hoping to post a picture when it's ready. :-D
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I may have to come back and edit this later because the cheesecake is still in the oven, but...