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overhead ove cheesecake covered in chocolate and macadamia nuts on table cloth

Anniversary Cheesecake (with Macadamia Nut Shortbread Crust)

Author Dorothy Kern


  • For the Crust:
  • 1 cup macadamia nuts (plus more for garnish)
  • 5 oz /1 sleeve Lorna Doone cookies (from a 10 ounce package, about 19 cookies)
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • For the Filling:
  • 3 – 8 ounce packages of cream cheese (1 ½ pounds), at room temperature
  • 1 1/3 cups sugar
  • 5 eggs , at room temperature
  • 16 ounces sour cream , at room temperature
  • ¼ cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh lemon juice
  • Hot fudge and macadamia nuts , for garnish (if desired)


  • Preheat oven to 325°.
  • Finely chop macadamia nuts in a food processor. Add to a medium bowl. Finely chop the cookies in the food processor and add to the nuts. Mix in sugar and melted butter and stir until combined. Press in the bottom of a 9” springform pan. Set aside.
  • Beat cream cheese on low speed until fluffy using an electric mixer fitted with a paddle attachment. Add the sugar and mix on low until creamy. Add one egg at a time, mixing in between each addition. Add the flour, lemon juice, and vanilla and mix until combined. Add the sour cream and beat well.
  • Pour the mixture on top of the prepared crust. Bake for one hour and 15 minutes. Turn off the oven and prop open the oven door. Let the cheesecake sit for one hour. Remove from oven and cool completely. Chill 24 hours before serving.
  • Before serving, melt ¼ cup of hot fudge and pour over cheesecake. Top with more chopped macadamia nuts.