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.
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.
HA! I’m totally cracking up over the dog photos! That’s exactly how we roll with cake at my house, too! :) Macadamia nuts are a favorite, I’ll definitely be trying this recipe soon! Thanks!!
Yeah the dogs are always around lol. Scout loves baking! I just hopped over to your blog, so cute!! Your girls are adorable! Thanks for stopping by :)
Hi im 13 years old. Im young but i really enjoy baking. I was just wondering what the ‘T’ means. Like where it says ‘3 T unsalted butter’
Thanks xx
No problem! That’s so wonderful that you love baking! I wish I did at 13!! The uppercase T. stands for tablespoon. The lowercase t. stands for teaspoon. Happy baking!
Thank you! Xx
Hi im 13 years old. Im still young but really enjoy baking. I was just wondering if you could tell me what the ‘T’ means like where it says ‘3 T of unsalted butter’. Thanks xx
What size should the springform be?
Susie here. The springform pan I use is 9 1/2″.
Is that really 21 1/4 oz of cream cheese?
Yes, a little more than 2 1/2 regular sized packages.
In the instructions it says to add eggs one at a time. I don’t see eggs in the ingredient list, how many should there be?
hi! oh my goodness I’m so sorry and I’m so grateful you caught that!! its 4 eggs. I updated the recipe. thank you again!!!
Becky I don’t see in the recipe here how many eggs I keep looking but don’t see them,I will make this it looks just like a recipe I have been looking for a friend of mine shares the taste for a goods cheesecake but not just any ,I am so looking forward to surprising her and make this:-)
hi diane, do you see the recipe card at the bottom of the post? the full recipe is printed there. if for some reason you don’t see that (i think you have to have flash player), shoot me your email and i’ll copy and paste it for you. thanks for stopping by, i’m sure your friend will love it!
I will try and conquer my fears as well and make this yummy looking dessert! I grew up with a love for my dad’s cooking and I didn’t get one bit of that in my gene pool! LOL Can’t wait to try it out one day and let you know the end result!
I don’t like cheesecake but these photos are so mouthwatering I may have to change my mind. LOL about the cheesecake dropping. At least you have a sense of humor about it. And the pups had a great Christmas! :)
My husband isn’t a cheesecake guy either but he liked this one a lot. I so appreciate you coming by!!!
This looks fantastic, Becky!
thank you!!