Mocha Macadamia Cheesecake


Ah, the final touch to my meal. This was the first Cheesecake I’ve ever made (Stephan loves to make them, so I’ve never gotten the chance!) and it turned out amazingly!

It’s from the book

Asheville Cooks

and the recipe was from the restaurant
Hathaway’s Cafe and Market
Asheville, NC



Mocha Macadamia Cheesecake

(Tip from miss Emily , Pasty Chef. Make sure all refrigerated ingredients are room temp. Otherwise the cool or cold ingredients won’t mix well together.)


  • 1 1/2 cups chocolate cookie crumbs (I took a whole package of store-brand oreo’s and put them in the food processor, cream filling and all, and ground them up into crumbs. Worked perfectly)
  • 1 1/2 cups finely chopped macadamia nuts
  • 1 tsp. cinnamon
  • 1 stick butter, melted
  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 lbs cream cheese (I used 1/3 fat cream cheese and you couldn’t tell!)
  • 8 oz semi sweet chocolate, melted
  • 2 Tbs. cocoa
  • 1 tsp. vanilla
  • 2 cups sour cream


Using a food processor, crush enough chocolate cookies to make 1/2 cups of fine crumbs. Mix in one cup of nuts (I did not do this… saved them all for the cheesecake part) and the cinnamon. Blend in the butter. Using the bottom of a spoon, press the crumb mixture onto the bottom and sides (I only put them on the bottom)  of a well buttered (or well Pam-ed) 9″ springform pan. Chill for one hour.

One hour later…

Preheat the oven to 350*. In a medium mixing bowl, beat te sugar and eggs until the mixture is light and fluffy. Add the cream cheese and mix well.

Melt the chocolate in a double boiler and add it, along with the cocoa and vanilla to the cream cheese mixture. Mix thoroughly. Beat in the sour cream, then add the copped nuts.

Pour the batter into the chilled crust and bake for 45 minutes. Do not be alarmed if the cake does not seem solid, it will achieve a firm,delicious consistency when chilled overnight (mine only got to chill for a few hours, and it worked. However it was  a much better consistency the next day)

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