Macadamia Caramel Cheesecake

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.

A caramel cheesecake on a plate with lots of caramel sauce and nuts

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 ziploc bag and bash with a rolling pin.

Melt butter then add the crumbs, stir to combine then press firmly into a lined springform pan.

Ingredients getting mixed together for making a caramel cheesecake

Mix the cream cheese, sugar and vanilla using an electric whisk then add the eggs one at a time. Add the sour cream and stir to combine.

The filling for making caramel cheesecake in a mixing bowl

Pour the filling onto the prepared cheesecake base and bake in the oven for 60-70 minutes.

Pouring batter on a cheesecake base to make caramel cheesecake

let the cheesecake cool completely then refrigerate for at least two hours or until ready to serve.

Baked caramel cheesecake in a cake tin

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.

Ingredients in a pot for making homemade caramel

Once the mixture has come back together add the cream, it’ll viciously boil at this pot (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.

Homemade caramel in a saucpan

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!

A slice of caramel cheesecake on a plate

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;

Adapted from “Ottolenghi the Cookbook” from the Ottolenghi restaurant in London.

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