Macadamia Caramel Cheesecake

Course: Dessert

Cuisine: American, dessert, Greek

Prep Time: 15

Cook Time: 1

Chill Time: 2

Total Time: 3 15

Servings: slices

Calories: 665kcal

This caramel macadamia cheesecake is made with creamy cheesecake, a graham cracker crust, a macadamia nut topping, and caramel sauce.

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

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

Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.

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

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.

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

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

Pour on the caramel sauce onto the center of the cheesecake, then sprinkle the candied nuts over the top.

*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.