Recipe: White Chocolate Macadamia Cookie Dough Cheesecake from The Butcher Shop

It’s as the old saying goes: New year, new cheesecake recipe.

West Little Rock’s The Butcher Shop is part of the 2018 Kitchen|Fields Table Tour — an Arkansas Soybean Promotion Board experience where restaurants across the state feature dishes highlighting soy foods and soy-fed protein — and today it’s sharing the recipe for this new indulgent addition to its rotating menu of cheesecake.

Enjoy!

 

White Chocolate Macadamia Cookie Dough Cheesecake

Ingredients:

For the crust:

  • 2 1/2 cups ground graham crackers
  • 1 1/4 stick of butter (salt optional)
  • 1 tbsp. vanilla
  • 1/4 cup sugar

For the batter:

  • 1 1/2 lbs. cream cheese
  • 3 cups powdered sugar
  • 4 large eggs
  • 2 tbsp. vanilla
  • 1 lb. white chocolate macadamia cookie dough (homemade or store bought)

For the topping:

  • 3/4 lbs. cream cheese
  • 1 1/2 cups powdered sugar
  • 1/2 cup brown sugar
  • 1 stick of butter, melted (salt optional)
  • 1 tbsp. vanilla

 

Instructions:

Preheat your oven to 275 degrees if using a convection oven, or 300 degrees if using a gas oven. Cook time is approximately one hour. (This recipe is for a 10” springform pan.)

For the crust:

  • In a food processor, ground the graham crackers and sugar until fine.
  • Chop the butter into small cubes and add to mixture.
  • Add the vanilla.
  • After the mixture is blended, pour into a well-oiled 10” springform pan and pat down until evenly formed.

For the batter:

  • Chop the cream cheese into cubes and put into food processor.
  • Add the eggs, 3 cups powdered sugar and 2 tbsp. of vanilla. Blend until smooth.
  • Pour the mixture into the springform pan
  • Roll the cookie dough into bite-sized balls (the size of milk balls) and place into the cheesecake mixture in a three-ring pattern, leaving space between rings.
  • After the cookie dough is added, pat down the mixture so the cookie dough is fully covered. (The Butcher Shop places their spring form pans into 10” silicone pans for even cooking, but parchment paper surrounded by tinfoil works well. They also use 10” inch silicone rings.)
  • Rotate the cheesecake after 30 minutes for even cooking and check for cracks. Pro tip: If you do see cracking, don’t worry. The topping will cover them.
  • After you remove the cheesecake from the oven, make sure it is firm. Let cool for one hour, but it is very important that you do not put it in the refrigerator to cool.

For the topping:

  • Chop cream cheese and put into food processor.
  • Add powdered sugar, brown sugar, vanilla and melted butter. Blend until smooth. Pro tip: Stop and stir the mixture a couple of times.
  • After the cheesecake has cooled, spread the topping evenly and serve. Pro tip: To get even portions when serving a large amount, freeze the cheesecake to make cutting easier.

 

To learn more about the Kitchen|Fields Table Tour and the Arkansas Soybean Promotion Board, visit the organization’s website.

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