Macadamia and Davidson’s Plum Cheesecake

By · Reviewed by AislePrompt Editorial · ·

A velvety cheesecake layered with tart Davidson’s plum compote and crunchy toasted macadamia nuts for a dessert showcasing Australian native flavors. This australian-inspired desserts ready in about 80 minutes layers digestive biscuits, crushed, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F and grease a 9-inch springform pan.
  2. Step 2: Mix 1 1/2 cups crushed digestive biscuits with 6 tbsp melted unsalted butter until evenly combined. Press the mixture firmly into the base of the pan to form the crust.
  3. Step 3: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar until smooth and creamy using an electric mixer.
  4. Step 4: Add 1/2 cup sour cream, 3 eggs one at a time, and 1 tsp vanilla extract. Beat on low speed until just combined, avoiding overmixing.
  5. Step 5: Pour half of the cream cheese mixture over the crust. Spoon 1/4 cup Davidson’s plum jam in dollops over the batter and swirl gently with a knife.
  6. Step 6: Pour the remaining cream cheese mixture on top and repeat with the remaining 1/4 cup plum jam, swirling again.
  7. Step 7: Bake for 50-60 minutes until the center is mostly set but still slightly wobbly.
  8. Step 8: Allow to cool completely, then refrigerate for at least 4 hours.
  9. Step 9: Before serving, sprinkle 1/2 cup toasted and chopped macadamia nuts evenly over the cheesecake.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Davidson’s Plum Cheesecake take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Macadamia and Davidson’s Plum Cheesecake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Macadamia and Davidson’s Plum Cheesecake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia and Davidson’s Plum Cheesecake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia and Davidson’s Plum Cheesecake?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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