I love those recipes that we all grew up with, they are just too good to miss out on.
For a special-occasion dessert, this sweet and salty cheesecake can’t be beat. Your guests will be impressed!
Ingredients
Crust:
– 1/2 C butter
– 1/3 C packed light brown sugar
– 1 1/4 C all-purpose flour
– 3/4 C finely chopped macadamia nuts
Filling:
– 2 lbs full fat cream cheese softened
– 1/2 C granulated sugar
– 1 tsp vanilla
– 1 C caramel sauce
– 2 lrg eggs room temp
– 1 lrg egg yolk room temp
Topping:
– 1 1/4 C caramel sauce
– Sprinkle fleur de sel
Instructions
Crust:
– Preheat the oven to 350F,
– In your mixer beat the butter until fluffy
– Add brown sugar and mix well,
– Add flour and mix until a dough forms
– Mix in the nuts
– Spread into 10 inch cheesecake pan, poke holes
– Bake 18 mins
– Let cool.
– Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Filling:
– Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
– While beating on low add the caramel sauce
– Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
– Lightly whisk the eggs and yolks together and add to cream cheese mixture
– Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
– Pour the filling over crust, bake on the center rack about 1 hour +.
– Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
– The next day pour the rest of the caramel over the top of the cake
– Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)
