Caramel Cashew Cheesecake Recipe

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Caramel Cashew Cheesecake Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling

Ingredients

  • 1/4 cup cold butter or margarine
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped unsalted cashews
  • 2 tablespoons confectioners' sugar
  • Pinch salt
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 2 tablespoons whipping cream
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons water
  • 3/4 cup whipping cream
  • 1 cup coarsely chopped unsalted cashews

Directions

In a 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 mixing bowl, beat cream cheese, sugar and vanilla until 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. Yield: 12 servings.
Originally published as Caramel Cashew Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p88

Nutritional Facts

1 piece: 476 calories, 28g fat (13g saturated fat), 143mg cholesterol, 268mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 8g protein.

  • 1/4 cup cold butter or margarine
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped unsalted cashews
  • 2 tablespoons confectioners' sugar
  • Pinch salt
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 2 tablespoons whipping cream
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons water
  • 3/4 cup whipping cream
  • 1 cup coarsely chopped unsalted cashews
  1. In a 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°.
  2. In a mixing bowl, beat cream cheese, sugar and vanilla until 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.
  3. 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.
  4. 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. Yield: 12 servings.
Originally published as Caramel Cashew Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p88

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