Caramel Cashew Cheesecake

By CJKK

Ingredients

• For the Crust
• 1 cup finely chopped cashews
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 6 Tablespoons melted butter
• For the Cheesecake
• 4 - 8 ounce packages cream cheese, softened
• 1 1/2 cups packed brown sugar
• 1/4 cup whipping cream
• 2 teaspoon vanilla extract
• 1/4 cup caramel ice cream topping
• 1/4 cup flour
• 4 eggs
• For the Topping
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup thick caramel dip
• whole cashews

Details

Servings 14
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Place a large sheet pan on the very bottom rack of your oven. Fill it halfway with water. Preheat the oven to 350 degrees.
Line the bottom of a 9-inch springform pan with parchment paper.
Mix together the finely chopped cashews, graham cracker crumbs, sugar, and melted butter and press into the bottom of the prepared pan. Set aside.
In a large bowl, beat the cream cheese and sugar until creamy. Add the whipping cream, vanilla, caramel topping, and flour. Beat until creamy again.
Beat in the eggs one at a time being careful not to overheat the batter.
Pour the batter slowly over the graham cracker crust. Place the springform pan on the oven rack right above the sheet pan with water. Bake for 1 hour. It will still look slightly undone, but it will set up as it cools.
Remove the pan from the oven and set on a wire rack. Cool for 5 minutes, then run a knife around the edge of the cheesecake to loosen it from the pan. Let it cool for 2 hours on the wire rack, then place in the refrigerator for 4-6 hours or overnight.
Remove the sides of the springform pan and place the cheesecake on a plate.
Place a metal bowl and wire whisk attachment in the freezer for 10 minutes. Beat the heavy cream and powdered sugar until stiff peaks form.
Mix 3/4 cup of the whipped cream into the caramel dip. Spread the caramel cream on top of the chilled cheesecake.
Place the remaining whipped topping into a piping bag with icing tip 1M and swirl it around the edge of the cheesecake. Top each swirl with a cashew. Serve with caramel topping.