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Delicious Salted Caramel Macadamia Nut Cheesecake Bars cutting with a spoon

Salted Caramel Macadamia Nut Cheesecake Bars

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This salted caramel macadamia nut cheesecake 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.
Course Dessert
Cuisine Traditional
Keyword caramel macadamia cheesecake, caramel macadamia nut cheesecake, cheesecake recipe, macadamia cheesecake, macadamia nut cheesecake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 pieces
Author Camila Rojas
Cost 20

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 9x9" 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!!!