Irresistible Chocolate Macaroon Cheesecake

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I love so many things about the Christmas season – the shopping, the parties, family gatherings and the large selection of desserts. There are always so many delicious desserts around the holiday season and I feel the need to try a little of each. After all, I wouldn’t want anyone to feel bad because I didn’t try their dessert at the potluck party, right? {wink} One of my favourite desserts is cheesecake and I’m obsessed with a coconut cheesecake at The Cheesecake Factory in the US. It was called the Coconut Macaroon Cheesecake and it was amazing. Honestly, every time I booked a trip to the US I would map out the route to the closest Cheesecake Factory to order a piece of cheesecake. In October I was in Las Vegas at The Cheesecake Factory and I was so sad to see that they no longer make it. I may have even shed a tear or two! So what’s a girl to do when you can’t order your favourite cheesecake anymore? Make one for yourself!

Chocolate Macaroon Cheesecake Recipe

Chocolate Macaroon Cheesecake Recipe

Coconut Macaroon Cheesecake:

I started with the Classic Cheesecake recipe on the website and added in chopped Ruffles (coconut macaroons) then topped it with chocolate ganache. Drooling yet? I don’t blame you – this is irresistible!

Chocolate Macaroon Cheesecake Recipe

Chocolate Macaroon Cheesecake Recipe

5.0 from 5 reviews
Chocolate Macaroon Cheesecake
Recipe type: Dessert
  • Crust:
  • 1⅓ cups chocolate cookie crumbs
  • ¼ cup butter, melted
  • Cheesecake:
  • 3 packages (250 g each) cream cheese, softened
  • ¾ cup granulated sugar
  • 4 eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 ½ cups coarsely chopped chocolate macaroons (I use Ruffles)
  • Ganache:
  • ½ cup semi-sweet chocolate chips
  • ½ cup heavy cream (35%)
  • ½ tablespoon unsalted butter
  1. Preheat oven to 325F.
  2. Crust: In a small bowl, stir together cookie crumbs and butter until well mixed. Press mixture evenly onto bottom of 9-inch springform pan. Place in freezer while preparing filling.
  3. Cheesecake: Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl. Beat in sour cream, vanilla and flour. Stir in macaroon pieces. Pour batter over crust; smooth top.
  4. Bake until top is golden and centre jiggles slightly, about 60 minutes. Let cool on wire rack.
  5. Cover and refrigerate for at least 4 hours.
  6. Ganache: Place chocolate in a medium-sized bowl and set aside. In a small saucepan, heat cream over medium heat (stirring constantly) until it starts to boil slightly. Remove from heat and immediately add to bowl of chocolate. Let sit 5 minutes and then add butter and stir until well mixed. Let cool in fridge about 30 minutes before pouring on the top of the cheesecake. Save remainder to decorate plates with chocolate drizzle before serving.
  7. Run knife around inside of pan before removing cheesecake.

Will you be hosting any parties this year? Do you have a company potluck party to attend? There are so many great appetizer, desserts and shareable recipes on the website. Every time you reach for eggs this holiday season you’re supporting Canadian farmers. That’s definitely something to celebrate.

Be sure to like the Egg Farmers of Canada on Facebook for delicious recipe ideas, follow @eggsoeufs on Twitter for exciting contest details and helpful tips and follow them on Pinterest for healthy & fun meal ideas.

Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

66 thoughts on “Irresistible Chocolate Macaroon Cheesecake”

  1. Maybe not so much holiday, but I’d eat it any day – Eggs Benedict.
    And of cause, I don’t have a single cake recipe without eggs in it 🙂

    • Christmas morning tradition is wifesaver breakfast casserole. A little eggs, bread, ham and cheesy masterpiece made the night before and popped in the oven Christmas morning before the presents are opened

  2. Gruyere Popovers
    Unsalted butter, for pan
    12 large eggs
    Coarse salt and freshly ground pepper
    Creamed Spinach
    12 or 24 slices cooked bacon

    Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
    Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
    Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

  3. Christmas morning Wifesaver. We make it every year and eggs go in the mix with milk and spices AND yumminess!!! So delicious, I can’t wait for Christmas morning!!

  4. It’s not a holiday recipe, but I usually make a cherry or strawberry cheesecake for Christmas….just for myself of course. :p 😉 😀


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