Thursday, February 13, 2014
This is what happened when I combined recipes in my repertoire and the picture in my head from the missing one I printed out. Not bad at all I say. Not bad at all. And, I got to lick the caramel sauce spoon. Bonus!
Caramel Macadamia Nut Cheesecake
10 inch cheesecake
1 1/2 cups graham cracker crumbs
1/4 c. sugar
6 T. melted butter
3 bricks cream cheese
1/2 c. sugar
2 tsp vanilla extract
1. Preheat oven to 325 degrees. Prepare springform pan with parchment and foil. Spray lightly with non stick spray.
2. Mix 1/4 c. sugar, cracker crumbs and melted butter together until a crumbly consistency. Press into bottom and slightly up the sides of your pan.
3. Beat cream cheese, 1/2 c. sugar, and vanilla extract together until smooth.
4. Add eggs one at a time beating until smooth.
5. Pour batter over the graham cracker crust and gently place in oven.
6. Bake for 60-70 minutes. The cake will puff up but is done when a toothpick inserted in the center comes out clean. Let cool in pan to room temperature and refrigerate for a couple of hours before removing from pan.
Toasted Macadamia Nuts
1 c. Macadamia nuts
1. Put nuts on a baking sheet covered with foil.
2. Bake in 325 degree oven for approximately 15 minutes. (really I am guessing on time, I just let it go until the nuts smelled toasty)
3. Remove from oven and let cool
1 stick butter
1 cup packed brown sugar
1/2 c. whipping cream
1 T. vanilla extract
generous sprinkle of Kosher salt
1. In saucepan over med heat mix butter, sugar, cream and vanilla together.
2. Stirring constantly bring to a boil. Cook approximately 7 minutes. I like mine a little thicker so I cooked it for 9 minutes.
3. Set aside and let cool slightly.
Remove cheesecake from pan and carefully put it on your serving plate. I swiped a dab of caramel on the plate to help keep it from sliding all over. Pour caramel over cheesecake evenly reserving a little bit to drizzle over the nuts. Sprinkle top with nuts and drizzle the rest of the caramel over the cheesecake. Refrigerate over night or until ready to serve.