Macadamia and Davidson’s Plum Cheesecake

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

1 1/2 cups digestive biscuits, crushed
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 eggs
1 tsp vanilla extract
1/2 cup Davidson’s plum jam
1/2 cup macadamia nuts, toasted and chopped

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Instructions

Step 1: Preheat oven to 325°F and grease a 9-inch springform pan.
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.
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.
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.
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.
Step 6: Pour the remaining cream cheese mixture on top and repeat with the remaining 1/4 cup plum jam, swirling again.
Step 7: Bake for 50-60 minutes until the center is mostly set but still slightly wobbly.
Step 8: Allow to cool completely, then refrigerate for at least 4 hours.
Step 9: Before serving, sprinkle 1/2 cup toasted and chopped macadamia nuts evenly over the cheesecake.