Caramel Cashew Cheesecake

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  • 25 min prep time
  • 9 hr 0 min total time
  • 11 ingredients
  • 16 servings


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


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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