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Blueberry Macadamia Cheesecake

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  • 3 1/2 ounces macadamias, crushed in blender
  • 1 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup sweet butter, softened

1st Layer

  • 24 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 4 eggs, room temperature

2nd Layer

  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  • 2 cups fresh blueberries
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water


  1. Crust: Combine crust ingredients. Mix well; press onto bottom of 10-inch springform pan. Bake in preheated 400 degrees F oven for 10-15 minutes. Reduce oven temperature to 350 degrees F.
  2. 1st Layer: Crumble cheese in large bowl. Add 1 teaspoon vanilla extract, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350 degrees F for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
  3. 2nd Layer: Combine sour cream, sugar and 1/2 teaspoon vanilla extract. Spread over top of cheesecake. Bake at 350 degrees F for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
  4. Topping: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Let cool for 1 hour, then refrigerate.