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Enjoy a serving of this rich-and-indulgent cheesecake on special occasions.
Prepare as directed, stirring 3/4 cup chopped PLANTERS Macadamias into the batter before pouring over crust and baking as directed.
Substitute 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover) and 2 Tbsp. margarine, melted, for the crust ingredients. Mix cookie crumbs and margarine; press firmly onto bottom of greased 9-inch springform pan. (Do not prick with fork or prebake crust.) Continue as directed for filling and baking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My very first ever cheesecake!! SO easy and SO delish, follow the recipe exact and yours will turn out awesome too! I should have left it in the fridge probably overnight the inside was a litte bit soft but OH so delish! LOVED the cookie/shortbread crust!! I baked mine for 60 min and the inside center about a 2 inch ring was jiggly when I took it out of the oven. I WILL MAKE IT OVER AND OVER!!!! I drizzled with white choc ganache.
This is great! I use the crust recipe with other cheesecake recipes and I think people just might like it better than graham cracker crust!