By Becky Hardin
Published Jan 10, 2014
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.
Ingredients1x2x3x
FOR THE CRUST
- ▢ 1 sleeve graham crackers 142 grams (about 9 cracker sheets)
- ▢ 3 tablespoons unsalted butter 42 grams, melted
FOR THE BATTER
- ▢ 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
FOR THE NUT TOPPING
- ▢ 1½ cups macadamia nuts 224 grams
- ▢ ¼ cup granulated sugar 50 grams
FOR THE CARAMEL SAUCE*
- ▢ 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
Video
Instructions
- Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
FOR THE CRUST
- 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
FOR THE BATTER
- 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.
FOR THE NUT TOPPING
- 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
FOR THE CARAMEL SAUCE
- 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
FOR ASSEMBLY
- Pour on the caramel sauce onto the center of the cheesecake, then sprinkle the candied nuts over the top.
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Food Processor (optional)
- Hand Mixer
- Baking Sheet
Becky’s Tips
- *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).
Nutrition information is automatically calculated, so should only be used as an approximation.
Macadamia Caramel Cheesecake
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Food Processor (optional)
- Hand Mixer
- Baking Sheet
Ingredients
FOR THE CRUST
- 1 sleeve graham crackers 142 grams (about 9 cracker sheets)
- 3 tablespoons unsalted butter 42 grams, melted
FOR THE BATTER
- 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
FOR THE NUT TOPPING
- 1½ cups macadamia nuts 224 grams
- ¼ cup granulated sugar 50 grams
FOR THE CARAMEL SAUCE*
- 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
Instructions
- Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
FOR THE CRUST
- 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
FOR THE BATTER
- 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.
FOR THE NUT TOPPING
- 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
FOR THE CARAMEL SAUCE
- 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
FOR ASSEMBLY
- Pour on the caramel sauce onto the center of the cheesecake, then sprinkle the candied nuts over the top.
Video
Notes
- *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).
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
