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Caramel Cashew Cheesecake

 Caramel Cashew Cheesecake
When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. —Pat Price, Bucyrus, Ohio
12 ServingsPrep: 30 min. Bake: 55 min. + chilling

Ingredients

  • 1/4 cup cold butter
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup chopped unsalted cashews
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon salt
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 2 tablespoons heavy whipping cream
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons water
  • 3/4 cup heavy whipping cream
  • 1 cup coarsely chopped unsalted cashews

Directions

  • In a small bowl, cut butter into flour until mixture resembles coarse
  • crumbs. Stir in cashews, confectioners' sugar and salt. Press onto
  • the bottom and 1/2 in. up the sides of a greased 9-in. springform
  • pan. Bake at 350° for 15 minutes. Cool on a wire rack. Reduce
  • heat to 325°.
  • In a large bowl, beat the cream cheese, sugar and vanilla until

2 of 2

Caramel Cashew Cheesecake (continued)

Directions (continued)

  • smooth. Add eggs and cream; beat on low speed just until combined.
  • Pour over crust.
  • Place pan on a baking sheet. Bake at 325° for 55-60 minutes or
  • until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen. Cool 1 hour
  • longer.
  • In a saucepan, combine sugar and water. Cook over medium-low heat
  • until sugar is dissolved. Bring to a boil over medium-high heat;
  • cover and boil for 2 minutes. Uncover; boil until mixture is golden
  • brown and a candy thermometer reads 300° (hard-cracked stage),
  • about 8 minutes.
  • Remove from the heat. Stir in cream until smooth, about 5 minutes
  • (mixture will appear lumpy at first). Add cashews; cool to lukewarm.
  • Carefully spoon over cheesecake. Refrigerate overnight.
  • Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 476 calories, 28 g fat (13 g saturated fat), 143 mg cholesterol, 268 mg sodium, 51 g carbohydrate, 1 g fiber, 8 g protein.