Guest Post – Caramel Macadamia Nut Cheesecake
Today I have a special treat for you! Marissa from Rae Gun Ramblings has come over to share an amazing recipe for Caramel Macadamia Nut Cheesecake. (Be warned! You might get fat just looking at the pictures!)
Hi, I’m Marissa from Rae Gun Ramblings. I blog about all things crafty, tasty, pretty and just plain life. I’m an insanely huge Harry Potter fan, cook and bake to relax, and have a new addiction to buying earrings off etsy. I also run a handmade baby and toddler clothing shop on etsy called Rae Gun. Hopefully you’ll stop by my blog and shop and see some of my latest adventures.
Last year about this time I decided that I wanted to master the cheesecake. After a little experimentation I think I’ve got it down. And to be honest I really don’t think it’s that hard any one can do it. Today I want to share my new recipe and my tried and true techniques for making caramel macadamia nut cheesecake. Hopefully soon you will join my family and friends in never again paying 8$ a slice for cheesecake at the cheesecake factory, because yes it is that good!
For the Crust
1 1/2 (about 1.5 C) packs of graham crackers (crushed)
1/3 C Margarine (melted)
1 TBS Chopped Macadamia nuts
3-8 oz pkgs Cream Cheese (room temp)
1 can Sweetened Condensed Milk
1/2 C Sugar
3 Tbls Lemon Juice
1 Tbl Vanilla
1/4 C Sugar
1 TBS Chopped Macadamia nuts
1/2 C. Caramel sauce
1-2 TBS Chopped Macadamia nuts
- If you want it to be good you MUST wait for the cream cheese and eggs to come to room temp. Don’t bother using light or fake cream cheese. Unless you have high quality artisan cream cheese use Philadelphia cream cheese the taste is worth the extra fat, cost, and time
- Break up the graham crackers (I like to stick them in a ziplock and mush).
- Melt the butter and mix with the graham cracker crumbs. Press them into a springform pan.
- Sprinkle crust nuts evenly
- Beat the cream cheese and sweetened condensed milk until smooth.
- Add sugar, vanilla, and lemon juice until well combined.
- Add eggs one by one until combined. Mix as little as possible on this step, you just want the eggs fully incorporated.
- Pour half the mixture into the pan on top of the crust, sprinkle nuts and top with remaining mixture.
- Bake in at 300F with steam for 1 hour and 15 minutes (until outside is set but inside is still jiggly). Heat a dish while preheating the oven and pour hot water in the dish when you stick the cheesecake in.
- Let cool in the oven with door closed for at least 2 hours
- Refrigerate for at least 4 hours I think overnight is best, the texture and taste are much better when it’s colder
- Right before serving top with caramel and macadamia nuts.
- Cut with a knife rinsed with hot water between each slice
Take it to a party, have everyone ooh and ahh and make new friends. Let me know if you try it out! If you catch the cheesecake bug check out my blog for other recipes including a copycat recipe of Cheesecake Factory’s Wild Blueberry White Chocolate Cheesecake.