Ingredients :

2 cup vanilla wafer crumbs+1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts, divided
1/4 cup granulated sugar+1/2 cup [1 stick] butter, melted
2 (8) oz cream cheese, softened
1/2 cup powdered sugar+4 cup whole milk
1 tsp pure vanilla extract
2 (8) oz whipped topping, thawed or 4 cup sweetened fresh whipped cream, divided
2 (3.4) oz boxes instant lemon pudding+2 oz white chocolate bar, grated







Directions :

step 1 : Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish. Melt the butter, then toss with the vanilla wafer crumbs, macadamia nuts, sugar, and white chocolate chips. Reserve 2 Tbsp of finely crushed nuts to sprinkle on top. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely.

step 2 : Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, then whip in 1 8 oz cool chip or 2 cup sweetened fresh whipped cream. Spread over the cooled crust.

step 3 : Whip together both packages of lemon pudding with 4 cup cold milk until thickened. Pour over the cream cheese layer.

step 4 : Frost with the remaining 8 oz whipped topping or 2 cup sweetened fresh whipped cream. Sprinkle the top with grated white chocolate and reserved finely chopped macadamia nuts. Refrigerate for at least 4 hours before cutting.

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  • 1 cup graham-cracker crumbs

    1/2 cup California walnuts finely chopped

    1/3 cup butter melted (cooled it to room temp)

    1 3/4 cups sugar divided

    24 oz cream cheese 3 8-oz pkgs

    6 large eggs

    2 cups sour cream

    2 tbsp cornstarch

    1 tbsp lemon juice

    2 tsp vanilla extract

Cherry Topping

  • 21 ounce can cherry pie filling

  • 1 tbsp grated lemon peel

  • 1/2 tsp lemon juice






  • Preheat oven to 350 degrees F. In medium bowl with a fork, mix first three ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9″ x 3″ springform pan to within 1 1/2″ of the top.

  • In a large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time) and remaining ingredients, except cherry topping. At medium speed, beat three minutes.

  • I recommend a water bath to gently bake the cheesecake. Wrap the bottom of the springform pan with heavy duty foil. 

  • Pour the cheesecake mixture into the pan. Place cheesecake pan in the center of a roasting pan and gently add a couple inches of water. Carefully place the entire thing into the preheated over and bake 1 hour or until lightly browned.

  • Turn off the oven and open the door partially. Leave the cheesecake in the oven for 30 minutes. Remove from the oven and cool in pan on a wire rack.

  • Cover pan with plastic wrap and chill in the refrigerator for at least 2 hours, overnight is better.

  • To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate.

  • Mix together all topping ingredients. Spoon cherry topping evenly over cheesecake.

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