Macadamia Caramel Cheesecake

Macadamia Caramel Cheesecake Recipe: A Sweet and Decadent Dessert


If you’re looking for a dessert that will impress your guests, look no further than this Macadamia Caramel Cheesecake recipe. This rich and creamy cheesecake is loaded with chopped macadamia nuts and topped with a luscious caramel sauce. The best part? It’s surprisingly easy to make!


—Here’s what you’ll need:




▢1 sleeve graham crackers 142 grams (about 9 cracker sheets)

▢3 tablespoons unsalted butter 42 grams, melted




▢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




▢1½ cups macadamia nuts 224 grams

▢¼ cup granulated sugar 50 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


— Preparation :


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.



— Becky’s Tips:


  • For the best flavor, use high-quality ingredients, including fresh macadamia nuts and homemade caramel sauce.
  • To prevent cracks in your cheesecake, avoid overmixing the batter and be careful not to overbake.
  • Before adding the cheesecake batter to the crust, wrap the bottom of the springform pan in foil to prevent any leaks.



— Nutrition Facts:


Serving Size: 1 slice (1/12 of cheesecake)

Calories: 510

Total Fat: 37g

Saturated Fat: 18g

Cholesterol: 130mg

Sodium: 270mg

Total Carbohydrates: 40g

Dietary Fiber: 1g

Sugar: 31g

Protein: 8g


In conclusion, this Macadamia Caramel Cheesecake recipe is the perfect dessert for any occasion. It’s easy to make, impressively decadent, and full of rich, nutty flavor. With Becky’s tips and the nutrition facts, you can feel good about serving this indulgent treat to your family and friends. Give it a try and get ready to enjoy the sweet taste of success!




This is an easy one and oh so good. 


Try it out and don’t forget to RATE and COMMENT below!

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