0:00
- Since Michael's on a diet,
0:01
I'm gonna make something else sweet today.
0:06
- Biatch, he called me a biatch (laughs).
0:11
Just for that, you can't have none.
0:13
- [Michael] Bye, love y'all.
0:15
(food processor whirring)
0:17
We need one and three-fourths cup of wafers, crushed,
0:23
because this is gonna be the, crust
0:29
for our dessert that we're making.
0:35
Okey-doke, that looks like
0:36
it might be a cup and three-fourths.
0:43
What you doing, Theresa?
0:45
- [Theresa] I'm pulling up macadamia nuts.
0:46
- Okay, where are they?
0:48
- That's those. - Is this them?
0:50
- [Theresa] That's your first round.
0:51
You know the other part that goes in the filling.
0:52
- Okay, this is a chocolate macadamia cheesecake bar
0:58
and I do love macadamia nuts.
1:01
I love them and they're so blooming expensive.
1:07
All right, so we're doing the crust.
1:11
- [Theresa] You're welcome.
1:12
- I may have to go back and do some more, y'all.
1:18
- [Theresa] It's deceiving.
1:22
All right, this is the three-fourths.
1:41
- [Theresa] Well, you're using a little (indistinct),
1:47
I mean, it's just like six cookies short one.
1:55
Don't you think it's about that much, Eddie, short?
2:03
This is an older recipe of mine, isn't it, Theresa?
2:07
- [Theresa] Yes ma'am.
2:08
- It's hard for me to get
2:09
to all the recipes I've done over the years.
2:18
so we've got a stick of melted butter
2:23
that we're going to put
2:24
in our vanilla wafers and then we've got our macadamia nuts,
2:33
and we're gonna bake this in the oven
2:39
for about, oh, not long, I can't remember exactly how long.
2:45
- [Theresa] Think it says eight minutes.
2:46
- Yeah, we just want the wafers to bind up
2:52
and get firm so that doesn't take long.
2:57
And then we're gonna have to let this cool completely,
3:07
and then we're gonna do the cheesecake part of it.
3:13
Okey-dokey, I like that.
3:15
Now I'm not gonna spray this pan
3:18
because it's got plenty of butter in it.
3:21
This says to actually, line with tinfoil.
3:24
See it's been a long time since I've made this, y'all.
3:30
So we want to cut it long enough
3:35
to lap it over so we'll have like handles.
3:52
Okay, now we're just gonna press that into our pan.
4:01
Okey-doke, so you wanna press this in real firm,
4:12
so it can make a sturdy, sturdy crust.
4:18
It's nice and firm in there and I think pretty even.
4:23
So in the oven, it goes seven to eight minutes.
4:26
Okay, while our crust is in the oven getting ready,
4:29
I'm gonna go ahead and mix up the filling
4:34
when it comes out it has to cool completely
4:37
before we can put the filling on top of it.
4:40
Now I've got two eight-ounce packages of cream cheese.
4:47
Theresa put this on the back porch
4:49
to come to room temperature,
4:51
and it didn't take long did it?
4:53
- [Theresa] Not at all.
4:59
- So I'm just gonna beat this up and,
5:03
make sure it's not lumpy.
5:06
And now I'm gonna add the sugar.
5:19
And I am gonna add the eggs, one at a time.
5:56
And you wanna wanna make sure that's mixed very well,
6:00
after each egg addition and then the last egg goes in.
6:16
To me, this is delicious
6:18
but easier than like a New York cheesecake to me.
6:26
(glass bowl clinking)
6:27
This is kind of a no-fail recipe.
6:30
All right, now, I'm just gonna stir
6:32
in our sour cream, so you can see it's all the ingredients
6:40
of a regular cheesecake.
6:43
So as I was putting our crust in the oven, y'all, I realized
6:47
that I didn't put the brown sugar in it,
6:49
so I just pulled it out of the oven
6:52
and sprinkled my brown sugar on top
6:55
and it won't affect it a bit.
6:58
You can see it's nice and firm,
7:02
but don't be like me and forget the brown sugar.
7:07
All right, now remember, we did our filling earlier,
7:16
so we're just gonna pour our filling over it.
7:22
So now we're gonna sprinkle.
7:24
This is where the chocolate comes in.
7:27
We're gonna sprinkle our chocolate chips evenly
7:37
and you can put as little
7:39
or as much as you want of the chocolate chips.
7:47
When I make my thin and crispy chocolate chip cookies,
7:51
I always use more nuts than I do chocolate chips
7:56
because I'm just not that wild about the chocolate chips.
8:05
So, you know, each to his own.
8:10
And now I'm supposed to put this macadamia nuts
8:14
after it comes outta the oven, but I'm still gonna put a few
8:17
on top 'cause I do wanna make sure they stick.
8:24
And Theresa did these kind of fine so that'll be great.
8:29
- [Theresa] I wanted to make sure every bit got covered.
8:31
- Yes, and a fine job you did.
8:38
Okay, so we'll save these larger cuts
8:40
for the top when it comes outta the oven.
8:42
- So this is a 40-minute, right?
8:44
- That's a 40-minute at 350.
8:48
I'm so used to everything being cooked at 350, y'all,
8:52
but this is cooked in a little cooler oven.
8:55
It's baked at 300 for 40 minutes.
9:00
Looks very, very good y'all.
9:03
I'm glad though, that I put the macadamia nuts
9:08
on top of the batter so they would cook.
9:13
This looks wonderful.
9:15
Looks wonderful, wonderful, wonderful.
9:18
Now this has got to cool completely before we taste it,
9:23
so, y'all might just have to trust me on this one
9:29
and, you'll be happy if you put this recipe
9:34
into your recipe box, yum.
9:44
Hey y'all, it's Paula Deen.
9:46
Now if you enjoyed this video, be sure
9:49
to like it and click the subscribe button
9:52
as well as the notification bell to be alerted
9:58
Love and best dishes, y'all.
