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:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 65 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 65 min. + chilling

Ingredients

  • 1/4 cup cold butter
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped unsalted cashews, toasted
  • 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, toasted

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
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 prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325°.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Before serving cheesecake, combine sugar and water in saucepan. 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.
Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Caramel Cashew Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p88

Nutritional Facts

1 piece: 507 calories, 36g fat (18g saturated fat), 138mg cholesterol, 341mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 9g protein.

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  • 1/4 cup cold butter
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped unsalted cashews, toasted
  • 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, toasted
  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  2. 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 prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325°.
  3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Before serving cheesecake, combine sugar and water in saucepan. 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.
  6. Remove from the heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm.
  7. Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Caramel Cashew Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p88

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