Caramel Cashew Cheesecake


  • 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


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.