With all of our family living so close, our holidays are easy in many ways. But, we do have to share and split and transfer and trade, just like any other family.
My side of the family gets Thanksgiving. That’s just the way it is. It has always been that way and it will always be that way. It’s our day.
Brian’s side of the family gets Christmas Day. Again, that’s just the way it is.
BUT, my side of the family also really likes to celebrate 🍷🥂🎄~ so we create an extra little day in between Thanksgiving and Christmas to get together.
This year it was much more low-key.
Rather than a gift exchange, we decided to collect brand new, warm and cozy items to distribute to those in need.
And, rather than filet mignon or tenderloin roast, we simply snacked and noshed and laughed and gabbed.
Except, I HAD to make a cheesecake.
I had to – I could not resist.
I wanted to make it just a little fancy:
Black & White Chocolate Truffle Macadamia Nut Cheesecake.
The macadamia nuts fill the crust. Then, there is a layer of melted dark chocolate. On top of that, a creamy vanilla white chocolate pudding cheesecake filling – AND another layer of white chocolate truffle ganache. And, just to make it pretty, white chocolate truffles and dark chocolate shavings take the top tier.
Black & White Chocolate Truffle Macadamia Nut Cheesecake
Crust:
10 Tbs. butter, ice cold and cut into 1/2″ cubes
1 large egg
1 1/2 cups all purpose flour
1 cup toasted macadamia nuts
2-3 Tbs. ice water
2 cups dark chocolate chunks
Preheat the oven to 425 degrees.
Combine the butter, egg, flour, and nuts in a food processor. Pulse until crumbly. Gradually drizzle in the ice water until the dough is beady, but not too sticky.
Transfer to parchment paper and form into a large dough ball.
Press into the bottom of a parchment lined cheesecake pan and bake for about 20 minutes.
Top the crust with 2 cups dark chocolate chunks.
Turn off the oven and return the crust to the oven to allow the chocolate to melt for another 15 minutes.
Remove from heat and allow to cool thoroughly.
Cheesecake Filling:
16 oz. cream cheese, softened
1 pkg. vanilla white chocolate pudding (Godiva)
3/4 cup powdered sugar
4 large eggs
1 tsp. vanilla extract
1/4 tsp. sea salt
Turn the oven to 300 degrees and preheat.
After wiping down the bowl of the food processor, combine the filling ingredients and process until smooth and creamy.
Let the mixture sit for about 30-45 minutes.
Pour over the cooled chocolate covered crust.
Wrap the bottom of the cheesecake pan in foil to create a water barrier.
Place in a deep dish cookie sheet and surround with about 2 cups of water.
Bake for 2-3 hours, until the eggs have set and the top is just beginning to brown.
Remove from heat and allow to cool.
White Chocolate Truffle Ganache:
1 pkg. Lindt White Chocolate truffles
1/4 cup milk
Over very low heat, melt the chocolate and milk together, stirring constantly, until nice and smooth.
Pour over the cooled cheesecake.
Chill for several hours.
Topping:
1/2 cup dark chocolate shavings
2 white chocolate truffles, chopped
Once the ganache has set, top the cheesecake with chocolate embellishments.
