Salted Caramel Macadamia Nut Cheesecake Bars
This Salted Caramel Macadamia Nut Cheesecake Bars recipe is creamy, decadent, and delicious, topped with whole and crushed macadamia nuts and a mouthwatering and indulging salted caramel sauce. It’s the perfect treat to offer to your family and when someone is visiting. You can never go wrong with a piece of Cheesecake.
Table of Contents
Salted Caramel Macadamia Nut Cheesecake
Ok, I must admit something here! I got completely hooked on this salted caramel sauce. Now I can only think about ways to use them before I finish it up with a spoon.
After making this recipe, now I feel the need to make a 30 Inches pan of this Salted Caramel Macadamia Nut Cheesecake over and over again.
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My Goodness! … Do we love our cheesecakes. I have posted many cheesecake recipes. But this cheesecake recipe was my hubby’s request. He’s crazy about cheesecakes. Actually, it’s kind of dangerous to have any cheesecake at home since we both are crazy about it.
My hubby suggested using pecans or macadamia. Since macadamia sounded SO delicious (and here it’s hard to find pecans) I couldn’t resist it and went for it! … HUGE mistake!!! LOL.
A few months ago, I spotted Taste and Tell’s White Chocolate Macadamia Cheesecake, I knew I would eventually make it, so of course, when hubby mentioned macadamia, I immediately thought of this one.
I add my own spin to this because I didn’t use white chocolate and didn’t put macadamia nuts in the cheesecake mixture but I must confess that recipe still has my heart.
Please consider yourself warned. If you or anyone else in your home is a dessert lover, you might have to handle this carefully. LOL Oh my!
How to Make this Salted Caramel Macadamia Nut Cheesecake Bars
I’ll share this recipe with ya, but don’t say I didn’t warn you!
Ingredients:
Cheesecake
- Vanilla
- Cream cheese
- White sugar
- Large eggs
Topping
- Salted Caramel Sauce
- Macadamia nuts
Crust
- Graham cracker
- Unsalted butter
Tools:
- 9″ Squared pan or springform pan if you prefer round cheesecake.
- Electric mixer
Instructions:
- First, prepare your salted caramel sauce or if you have it store-bought, keep them handy. But if you really want to make this dessert DELICIOUS, I would totally encourage to make this caramel sauce recipe!
- For the crust, turn the graham crackers into crumbs with a food processor. When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.
- Butter or spray 9×9″ pan {you can use wax paper too}. Pour the mixture in the pan and press and pat on the bottom until it’s even. Bake in the oven at 350 ºF degrees 5-10 minutes. Set aside.
- Using a hand or electric mixer, in a large bowl beat cream cheese, once fluffy, add in sugar, vanilla, and eggs {one at a time}. Keep mixing for about 3-5 minutes.
- Transfer filling to prepared crust.
- Pour a couple tablespoons of caramel into the cream cheese mixture and with a toothpick make swirls.
- Bake until cheesecake puffs and edges crack slightly, about 45 to 60 minutes.
- Bring cheesecake to rack and let it Cool completely.
- In a food processor crush half of your macadamias into smaller chunks. Spread them on top of your cheesecake.
- Then pour your caramel unevenly as much as you like.
- Add the rest of your macadamia nuts all over the cheesecake on top of everything.
- Cover cake with plastic wrap and chill cake overnight.
- Remove the sides of the pan or pull from wax paper.
- Serve and enjoy!!!
Baking Tips
Always let the cheesecake cool completely before putting it in the fridge.
Before putting the cheesecake in the fridge, make sure to cover the cheesecake in plastic wrap.
Don’t wrap the cheesecake while cooling on the wire rack.
If you are making the Salted Caramel, keep an eye on the caramel at all times, and don’t leave it unattended as it can burn easily.
Leftovers can be stored in the fridge for 3-5 days
Storing and Freezing
Yes, cheesecakes freeze incredibly well. However, if you plan on freezing this cheesecake recipe, I suggest not topping it from the beginning. Keep your topping separate.
Just place the cooled cheesecake on a baking pan and freeze, uncovered, until firm then removes the cheesecake from the freezer, remove it from the baking pan, wrap it in heavy-duty aluminum foil, and place it in a freezer bag. Seal and return to freezer.
It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight before serving. Garnish your cheesecake (with berries, whipped cream, whatever you like) just prior to serving.
Frequently Asked Questions
¡YES! According to Rachael Ray cheesecakes freeze incredibly well. Just place the cooled cheesecake on a baking pan and freeze, uncovered, until firm then remove the cheesecake from the freezer, remove it from the baking pan, wrap it in heavy-duty aluminum foil, and place it in a freezer bag. Seal and return to freezer.
It’s all okay! Just cover the cheesecake in caramel and/or chocolate and you are good to go! No one will notice.
Yes, it can. It should be ok covered with plastic in the fridge for 2 days!
Not at all, you can use your favorite nuts, pecan especially is delicious.
Make your own Caramel Macadamia Cheesecake
More Cheesecake Recipes to Try
If you enjoyed this Caramel Macadamia Cheesecake recipe, you might also love these Delicious dessert recipes too:
🥣 Recipe
Salted Caramel Macadamia Nut Cheesecake Bars
Equipment
- 9″ Squared pan or springform pan if you prefer round cheesecake.
- Electric mixer
Ingredients
Cheesecake
- 1 tsp of Vanilla
- 24 oz of Cream cheese {Room temperature}
- 1 cup of white sugar
- 3 XL Eggs 4 if large or medium
Topping
- ¼ Cup + a couple tablespoons of Salted Caramel Sauce
- 1 cup of Macadamia nuts
Crust
- 12 oz of graham cracker {you can use any kind graham cracker but with honey or nuts are great}
- 4 oz of melted unsalted butter
Instructions
- First, prepare your salted caramel sauce or if you have it store-bought, keep them handy. But if you really want to make this dessert DELICIOUS, I would totally encourage to make this caramel sauce recipe!
- For the crust, turn the graham crackers into crumbs with a food processor. When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.
- Butter or spray 9×9″ spring pan {you can use wax paper too}. Pour the mixture in the pan and press and pat into bottom until it’s even. Bake at 350 ºF degrees 5-10 minutes. Set aside.
- Using a hand or electric mixer, beat cream cheese, once fluffy, add in sugar, vanilla, and eggs {one at a time}. Keep mixing about 3-5 minutes.
- Transfer filling to prepared crust.
- Pour a couple tablespoons of caramel into the cream cheese mixture and with a toothpick make swirls.
- Bake until cheesecake puffs and edges crack slightly, about 45 to 60 minutes.
- Bring cheesecake to rack and let it Cool completely.
- In a food processor crush half of your macadamias into smaller chunks. Spread them on top of your cheesecake.
- Then pour your caramel unevenly as much as you like. Add the rest of your macadamia nuts all over the cheesecake on top of everything.
- Cover cake with plastic wrap and chill cake overnight.
- Remove sides of the pan or pull from wax paper.
- Serve and enjoy!!!
What do you think??? Isn’t it yummy or what??? I would like to know your thoughts on this one!
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