Caramel Cashew Cheesecake

Caramel Cashew Cheesecake

For a special finale to a holiday meal, this impressive dessert is a sure bet. Prepare it the night before in only 25 minutes.

Prep Time



Total Time






1 1/2
cups finely crushed cinnamon graham cracker crumbs (16 squares)
cup butter, melted
packages (8 oz each) cream cheese, softened
1 1/4
cups packed brown sugar
cup whipping cream
teaspoons vanilla
cup caramel topping (from 12-oz jar)
cup miniature chocolate chips
cup whipping cream
cup cashew halves
  1. Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil. In small bowl, mix graham cracker crumbs and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F.
  2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in 1/4 cup whipping cream, the vanilla and 1/4 cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.
  3. Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate at least 6 hours or overnight.
  4. In small bowl, beat 1 cup whipping cream with electric mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream; drizzle with remaining caramel topping. Sprinkle with cashews.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a party-perfect cheesecake without cracks, try baking in a water bath. Place the filled springform pan in a large roasting pan and pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake as directed.
You can also prepare this cheesecake with butterscotch or hot fudge topping.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 320),
  • Total Fat 36g
    • (Saturated Fat 21g,
    • Trans Fat 1g),
  • Cholesterol 145mg;
  • Sodium 330mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 1g,
    • Sugars 38g),
  • Protein 8g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.