Caramel Cashew Cheesecake

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READY IN: 9hrs 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325.
  • Use 9 inch springform pan.
  • In small bowl, mix graham cracker crumbs and butter with fork until well blended.
  • Press firmly against bottom and up sides of pan.
  • Bake 8-10 minutes or until set.
  • Remove crust from oven and reduce oven temp to 300.
  • In a large bowl, beat cream cheese until smooth.
  • Gradually beat in brown sugar, beating until light and fluffy.
  • On low speed, beat in 1/4 cup whipping cream, 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.
  • Bake 85- 95 minutes or until cheesecake is set 2 inches from center 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.
  • TO FINISH:
  • In small bowl, beat 1 cup of whipping cream until stiff peaks form.
  • Remove sides of pan.
  • Top individual servings with whipped cream.
  • Drizzle with remaining caramel topping and sprinkle with cashews.
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