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Rae Gun Ramblings

I'm an auntie, crafter, philosopher (no really I've got a degree), lover of food and lots more. I love sharing the things that make me smile, my baby clothes, and my little fabric shop. I share my creative adventures, recipes, reviews and I even do giveaways.

Home » recipes » Recipe: Caramel Macadamia Nut Cheesecake

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Recipe: Caramel Macadamia Nut Cheesecake

Created On:   |  Updated:   |   34 Comments

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I love cheesecake so much. One summer I spent a few months dedicated to duplicating my favorite Cheesecake Factory recipes and I have to say I nailed it!

Of course my favorites were the cheesecake. The White Chocolate Blueberry cheesecake recipe is one of my personal favorites but when I don’t feel like fruit or the chocolate in my Oreo Cheesecake recipe, this caramel macadamia cheesecake really hits the spot!

Caramel Macadamia Nut Cheesecake Recipe

The flavors in this cheesecake go so well together. The smooth caramel with the rich nuts make for a really deep yummy flavor. Creamy and delicious

slice of caramel macadamia nut cheesecake and batter

Macadamia Nut Crust Ingredients

This is one of my favorite parts of this recipe. The nuts in the crust really take this classic graham cracker crust over the top.

  • 1 1/2 (about 1.5 C) packs of graham crackers (crushed)
  • 1/3 C Margarine (melted)
  • 1 TBS Chopped Macadamia nuts

Basic Cheesecake Ingredients

This is how I do all my cheesecakes. You can use this basic cheesecake recipe for whatever flavor combination you like. It’s really easy to adjust and adapt it.

  • 3-8 oz pkgs Cream Cheese (room temp)
  • 1 can Sweetened Condensed Milk
  • 1/2 C Sugar
  • 3 Eggs
  • 3 Tbls Lemon Juice
  • 1 Tbl Vanilla
  • 1/4 C Sugar
  • 1 TBS Chopped Macadamia nuts

Caramel Nut Topping Ingredients

I love a great topping on cheesecakes. One it hides any imperfection but I love the concentration of extra flavor

  • 1/2 C. Caramel sauce
  • 1-2 TBS Chopped Macadamia nuts

How to Make Macadamia Nut Caramel Cheesecake

  1. If you want it to be good you MUST wait for the cream cheese and eggs to come to room temp. don’t bother using light or fake cream cheese unless you have high quality artisan cream cheese use Philadelphia cream cheese the taste is worth the extra fat, cost, and time
  2. Break up the graham crackers (I like to stick them in a ziplock and mush).
  3. Melt the butter and mix with the graham cracker crumbs. Press them into a springform pan. 
  4. Sprinkle crust nuts evenly
  5. Beat the cream cheese and sweetened condensed milk until smooth.
  6. Add sugar, vanilla, and lemon juice until well combined.
  7. Add eggs one by one until combined. Mix as little as possible on this step, you just want the eggs fully incorporated.
  8. Pour half the mixture into the pan on top of the crust sprinkle nuts and top with remaining mixture.
  9. Bake in at 300F with steam for 1 hour and 15 minutes (until outside is set but inside is still jiggly). Heat a dish while preheating the oven and pour hot water in the dish when you stick the cheesecake in.
  10. Let cool in the oven with door closed for at least 2 hours 
  11. Refrigerate for at least 4 hours I think overnight is best, the texture and taste are much better when it’s colder 
  12. Right before serving top with caramel and macadamia nuts.

Cut with a knife rinsed with hot water between each slice. So so yummy! And yes it keeps great!

I know you guys enjoyed the chicken and veggie nugget recipe that Marigold. I first shared this yummy cheesecake on Hideous! Dreadful! Stinky!

If you’re visiting from Hideous! Dreadful! Stinky!  welcome. I hope you stay and peek around. If this is your first time here let me point you to a few of my favorite posts.

  • Circus Birthday Invite AKA the time I made my husband dress up like a tiger and my niece played the cat tamer
  • Eclair Cake, super impressive looking, but totally easy and delicious dessert that grown ups and kiddos will both enjoy
  • The Wizarding World of Harry Potter, pictures and review of my trip to Universal Studios Orlando new Potter themed amusement part.

Take it to a party, have everyone ooh and ahh and make new friends. Let me know if you try it out! If you catch the cheesecake bug check out my blog for other recipes including a copycat recipe of Cheesecake Factory’s Wild Blueberry White Chocolate Cheesecake.

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  4. Walking by Faith says

    This looks absolutely divine! I made a White Chocolate Macadamia Nut Trifle recently that you might like to check out sometime.

    I’m your newest follower. Stop by my blog when you have a chance–these would be perfect to share at my new linky party So Sweet Sundays!

    morrowsunshine.blogspot.com

    Reply

  6. Mary Ellen says

    Cheesecake is my one weakness! My this looks so yummy! Would you mind me sharing this link to your post with my readers? I do a finding beauty segment on Saturdays- This looks like I found some yummy beauty in this recipe!

    bee blessed
    mary

    Reply

  8. Jennifer says

    I think i’m drooling! This is such a fabulous mix of ingredients for a cheesecake! It’s pretty too! love it!

    I have never made one before but i’ve been dying to make a cheesecake for the hubs and I!

    xoXOxo
    Jenn @ Peas & Crayons

    Reply

  18. Patricia L says

    I think I just gained 5 lbs looking at the pictures! I love cheesecake AND macadamia nuts, so I guess I’ll *have* to try this. Found you @ Bella Before & After

    Reply

  31. AllieMakes! says

    Oh that looks delicious! Thank you for sharing the recipe!
    Thanks for linking up to Making It With Allie! I can’t wait to see what you have for next week!
    AllieMakes.Blogspot.com

    Reply

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