Caramel Cashew Cheesecake |
|
 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. Pat Price, Bucyrus, Ohio Ingredients:
1/4 cup cold butter |
1/2 cup king arthur unbleached all-purpose flour |
3/4 cup chopped unsalted cashews |
2 tablespoons confectioners' sugar |
1/8 teaspoon salt |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1-1/4 cups sugar |
1 tablespoon vanilla extract |
5 eggs |
2 tablespoons heavy whipping cream |
topping: |
1 cup sugar |
3 tablespoons water |
3/4 cup heavy whipping cream |
1 cup coarsely chopped unsalted cashews |
Directions:
1. In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 15 minutes. Cool on a wire rack. Reduce heat to 325°.
2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust.
3. Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
4. In a saucepan, combine sugar and water. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil for 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300° (hard-cracked stage), about 8 minutes.
5. Remove from the heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm. Carefully spoon over cheesecake. Refrigerate overnight.
6. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
|
|