Guest Blogging: Hideous! Dreadful! Stinky!

I know you guys enjoyed the chicken and veggie nugget recipe that Marigold from Hideous! Dreadful! Stinky! shared while I was on vacation. Today I'm sharing my recipe for Caramel Macadamia Nut Cheesecake over there. Skip on over and check it out.

If you're visiting from Hideous! Dreadful! Stinky!  welcome. I hope you stay and peek around. If this is your first time here let me point you to a few of my favorite posts.

• Circus Birthday Invite AKA the time I made my husband dress up like a tiger and my niece played the cat tamer
• Eclair Cake, super impressive looking, but totally easy and delicious dessert that grown ups and kiddos will both enjoy
• The Wizarding World of Harry Potter, pictures and review of my trip to Universal Studios Orlando new Potter themed amusement part.

UPDATE: recipe reposted below

Caramel Macadamia Nut Cheesecake Recipe

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

For Cheesecake
3-8 oz pkgs Cream Cheese (room temp)
1 can Sweetened Condensed Milk
1/2 C Sugar
3 Eggs
3 Tbls Lemon Juice
1 Tbl Vanilla
1/4 C Sugar
1 TBS Chopped Macadamia nuts

For Topping
1/2 C. Caramel sauce
1-2 TBS Chopped Macadamia nuts

The Steps

• 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.