Caramel Cashew Cheesecake Recipes

CARAMEL CASHEW CHEESECAKE

Steps:

• 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.

CARAMEL CHEESECAKE

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

CARAMEL CASHEW CHEESECAKE

Steps:

• 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.
• 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.
• 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.
• 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.