By: Becky Hardin
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This Caramel Cheesecake is incredibly easy to make and will not disappoint! It’s got a fluffy but creamy center and is topped with homemade caramel sauce (that’s pretty addictive) and macadamia nut brittle.
This Macadamia Caramel Cheesecake is adapted from one of Ottaleghi’s cookbooks and it’s been a favorite recipe for a long time.
There are a few steps to making this but they are all so easy and they are all so worth it!
From making the incredibly easy baked cheesecake to the gooey and addictive homemade caramel sauce and then there’s the crunchy macadamia nut topping which takes it to the next level.
Table of Contents
How to Make Caramel Cheesecake with Macadamia Nuts
First, crush the graham crackers into crumbs either by using a food processor or place them in a Ziplock bag and bash with a rolling pin.
Melt the butter, then add the crumbs. Stir to combine, then press firmly into a lined springform pan.
Mix the cream cheese, sugar, and vanilla together using an electric whisk. Then, add the eggs one at a time. Add the sour cream and stir to combine.
Pour the filling onto the prepared cheesecake base and bake in the oven for 60-70 minutes.
Let the cheesecake cool completely, then refrigerate for at least 2 hours, or until ready to serve.
How to Make Homemade Caramel Sauce
Homemade caramel sauce is super easy you just need to be careful because sugar gets extremely hot.
Heat the butter and sugar together in a saucepan. As you heat it, keep stirring. You’ll notice that it looks like the mixture has split, but that’s ok. It comes back together; just keep stirring.
Once the mixture has come back together, add the cream. It’ll viciously boil at this point (be careful).
Keep stirring and remove the caramel from the heat. You’ll now have smooth and delicious caramel sauce which will thicken as it cools.
Making Macadamia Nut Brittle
This is an extra step but it’s super easy and so worth it, it makes the cheesecake look so impressive and tastes incredible.
Simply melt sugar in a saucepan until golden brown add the macadamia nuts and stir to coat (be quick as it sets quickly).
Pour onto parchment paper to set then when cool break into pieces, easy!
Assemble the Caramel Cheesecake
Remove the caramel cheesecake from the springform pan when ready to serve.
Pour over the caramel sauce then top with nut brittle then serve.
Top Tips for Making Caramel Cheesecake
- Let the cheesecake cool completely before chilling in the fridge
- Make sure to cover the cheesecake in plastic wrap when in the fridge but not when cooling
- You can make the nut brittle days in advance if you like
- Keep an eye on the caramel and don’t leave it unattended as it can easily burn
- Be careful when cooking with hot sugar (whatever you do, do not taste it when hot)
- Leftovers can be stored in the fridge for 3-5 days
More Cheesecake Recipes You Might Like;
- No Bake Pumpkin Pie Cheesecake
- Easy Chocolate Chip Cheesecake Bars
- Mini Nutella Cheesecakes
- Red Velvet Cheesecake Dessert Lasagna
Adapted from “Ottolenghi the Cookbook” from the Ottolenghi restaurant in London.
Recipe
Macadamia Caramel Cheesecake
5 from 3 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour
Total: 3 hours hours 15 minutes minutes
Serves10 slices
Print Rate
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This caramel macadamia cheesecake is made with creamy cheesecake, a graham cracker crust, a macadamia nut topping, and caramel sauce.
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Ingredients
FOR THE CRUST
- 1 sleeve graham crackers 142 grams (about 9 cracker sheets)
- 3 tablespoons unsalted butter 42 grams, melted
FOR THE BATTER
- ½ cup caster sugar 100 grams (or sugar finely ground in a food processor but not powdered)
- 21.25 ounces cream cheese 602 grams, room temperature (about 2⅔ bricks)
- 1 teaspoon pure vanilla extract 4 grams (or 1¼ teaspoons vanilla bean paste)
- 4 large eggs 200 grams, lightly beaten
- ¼ cup sour cream 57 grams
FOR THE NUT TOPPING
- 1½ cups macadamia nuts 224 grams
- ¼ cup granulated sugar 50 grams
FOR THE CARAMEL SAUCE*
- 4 tablespoons unsalted butter 57 grams (½ stick)
- ⅔ cup caster sugar 133 grams (or sugar finely ground in a food processor but not powdered)
- 7 tablespoons heavy whipping cream 99 grams
Recommended Equipment
Kitchen Scale (optional)
Food Processor (click for my favorite) (optional)
Instructions
Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
FOR THE CRUST
Place the graham crackers in a food processor until crushed, or put in a plastic bag and crush with a rolling pin or mallet. Mix with the melted butter until a sandy consistency is formed. Cover the base of the lined pan and flatten with the back of a spoon to make a level base. Pack down the crust.
1 sleeve graham crackers, 3 tablespoons unsalted butter
FOR THE BATTER
Using a hand mixer, beat the sugar, cream cheese, and vanilla together in a large bowl until smooth. With the mixer set on a medium setting, add the eggs one at a time. Mix in the sour cream until smooth.
½ cup caster sugar, 21.25 ounces cream cheese, 1 teaspoon pure vanilla extract, 4 large eggs, ¼ cup sour cream
Pour the mixture over the graham cracker base. Bake for 60-70 minutes until set. To check if it's done, you can insert a fork/skewer in the center and it should come out clean. Set aside to cool to room temperature, then you can remove it from the pan. I left the cake on the base, but you don't have to. Chill the cake for at least 2 hours in the fridge.
FOR THE NUT TOPPING
While the cheesecake chills, make the nut topping: Scatter the macadamia nuts on a parchment-lined baking sheet and roast in the oven at 325°F for about 15 minutes, until golden.
1½ cups macadamia nuts
Place the sugar in a large saucepan. Heat the sugar gently until it turns into a caramel. Do not stir at any point. The sugar will dissolve into a golden caramel. Mix in the nuts and gently coat them in the caramel using a wooden spoon. Once covered, pour them back onto the parchment-lined baking sheet and leave to set. Once they are cool, break them apart or chop if desired into smaller bits.
¼ cup granulated sugar
FOR THE CARAMEL SAUCE
While the nut topping cools, make the caramel sauce: Place the butter and sugar into a thick-bottomed saucepan and stir constantly over medium heat until it becomes a smooth, dark caramel. The butter and sugar will look as if they have split. Keep stirring; they'll come back together (its the weirdest thing!!).
4 tablespoons unsalted butter, ⅔ cup caster sugar
Once it's the color you want, carefully add the cream and stir quickly. Remove from the heat and allow to cool.
7 tablespoons heavy whipping cream
FOR ASSEMBLY
Pour on the caramel sauce onto the center of the cheesecake, then sprinkle the candied nuts over the top.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- *You could use store-bought caramel instead of making it.
- You can use plain or Greek yogurt in place of the sour cream.
- Let the cheesecake cool completely before chilling in the fridge.
- Make sure to cover the cheesecake in plastic wrap when in the fridge but not when cooling.
- You can make the nut brittle days in advance if you like.
- Keep an eye on the caramel and don't leave it unattended as it can easily burn.
- Be careful when cooking with hot sugar (whatever you do, do not taste it when hot).
Storage: Store macadamia caramel cheesecake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Nutrition Information
Serving: 1slice Calories: 665kcal (33%) Carbohydrates: 45g (15%) Protein: 9g (18%) Fat: 52g (80%) Saturated Fat: 23g (144%) Polyunsaturated Fat: 2g Monounsaturated Fat: 22g Trans Fat: 0.3g Cholesterol: 172mg (57%) Sodium: 308mg (13%) Potassium: 224mg (6%) Fiber: 2g (8%) Sugar: 35g (39%) Vitamin A: 1352IU (27%) Vitamin C: 0.4mg Calcium: 112mg (11%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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