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Caramel Cashew Cheesecake

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Caramel Cashew Cheesecake
  • Prep 25 min
  • Total 9 hr 0 min
  • Servings 16
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For a special finale to a holiday meal, this impressive dessert is a sure bet. Prepare it the night before in only 25 minutes.
Updated Mar 2, 2010

Ingredients

  • 1 1/2 cups finely crushed cinnamon graham cracker crumbs (16 squares)
  • 1/4 cup butter, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1/4 cup whipping cream
  • 2 teaspoons vanilla
  • 1 cup caramel topping (from 12-oz jar)
  • 4 eggs
  • 1 cup miniature chocolate chips
  • 1 cup whipping cream
  • 1/2 cup cashew halves

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    You can also prepare this cheesecake with butterscotch or hot fudge topping.

Nutrition

540 Calories, 36g Total Fat, 8g Protein, 46g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
21g
104%
Trans Fat
1g
Cholesterol
145mg
48%
Sodium
330mg
14%
Potassium
260mg
7%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
4%
Sugars
38g
Protein
8g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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