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 Caramel Macadamia Nut Cheesecake.

Delicious Salted Caramel Macadamia Cheesecake Bars

Salted Caramel Macadamia Nut Cheesecake

Ok, I must admit a crime here! I got completely addicted to 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.

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 having any cheesecake at home since we both are addicted to it.

My hubby {who is lost in addiction by now} 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.


Let’s try to stay serious for a minute, how can we not get addicted to this? I really need LOVE this cheesecake and it’s bad. Oh man, that is bad. My mind is completely hooked and I can’t help but share this recipe already thinking about the next salted caramel cheesecake I want to make!

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 kind of made it different 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. Think of the consequences of addictions. If you or anyone else in your home is a dessert lover, you might have to handle this carefully. LOL Oh my!

I’ll share this recipe with ya, but don’t say I didn’t warn you!

How to Make this Salted Caramel Macadamia Nut Cheesecake Bars


  • 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!!!

Salted Caramel Macadamia Nut Cheesecake Bars




Salted Caramel Macadamia Cheesecake Bars

Can you Freeze this Caramel Macadamia Nut Cheesecake Bars?

If you plan on freezing this cheesecake recipe, I would suggest not topping it from the beginning. Keep your topping separate.

The answer is 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 in a freezer bag. Seal and return to freezer.

It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight. Always garnish your cheesecake (with berries, whipped cream, whatever you like) just prior to serving.

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