Ingredients:
Crust:
- 1/2 C butter
- 1/3 C brown sugar
- 1 1/4 C flour
- 3/4 C finely chopped macadamia nuts
Filling:
- 2 lbs cream cheese softened
- 1/2 C sugar
- 1 tsp vanilla
- 1 C caramel sauce
- 2 whole large eggs (room temp)
- 1 large egg yolk (room temp)
Topping:
- 1 1/4 C caramel sauce
- 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 sauce1.
- 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 +.
- how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose
jello jigglers. - 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).
Notes:
- Cook the sauce while the crust is baking, then let it cool.
- When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”.
- It will be slightly warm when you add it to the filling.
- You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.
From: Tasteful.