White chocolate chip macadamia nut chocolate chip cheesecake. Drizzle in some caramel, all the white chocolate, and most of the Macadamia nuts (leave some for garnishing). Spread the remaining cheesecake mixture over the top. Make a large foil tent to cover over the cheesecake pan.

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Boil cream and sugar and pour over chips. Cool in pan on wire rack. Cover with aluminum foil and refrigerate overnight. We can have White chocolate chip macadamia nut chocolate chip cheesecake using 8 ingredients as well as 9 actions. Below is just how you attain.

Active ingredients of White chocolate chip macadamia nut chocolate chip cheesecake

Detaile. of Filling.
Directions. 3 packages of 8 oz cream cheese.
Guidelines. 3/4 cup of sugar.
Instructions. 1 tsp of vanilla extract.
Guidelines. 3 large of eggs.
Directions. of crust.
Step by step. 16 1/2 oz of chocolate chip cookie dough (the pre made refridgerator kind).
Directions. 1 packages of white chocolate chip macadamia nut cookie dough (the pre made refridgerator kind, usually rectangular).

Combine sugar, water and lemon juice in saucepan. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Add sour cream then the melted white baking bars, mixing until well combined after each addition. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture.

Guide To Make White chocolate chip macadamia nut chocolate chip cheesecake

preheat oven to 350°F.
In a large bowl, beat or mix by hand together cream cheese (softened), eggs, sugar, and vanilla extract until well mixed; set aside.
grease a 9x13 inch baking dish.
press the chocolate chip cookie dough evenly in the bottom of the pan and up the sides a little; making sure there are no gaps (cut it up to make it easier).
spoon cream cheese mixture evenly over cookie dough in dish.
top with white chocolate chip macadamia nut cookie dough (an easy way is to roll or flatten by hand the dough into little strips).
bake 45 to 50 min, or until golden brown and center is slightly firm.
remove from oven, let cool (it will collapse in the center), then refridgerate..
serve chilled or heated in microwave.

In a bowl, mix together the graham cracker crumbs and sugar. Add the butter and stir until all of the crumbs are moistened. Press evenly into the bottom of the prepared pan. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.