Caramel Cashew Cheesecake |
|
 |
Prep Time: 25 Minutes Cook Time: 515 Minutes |
Ready In: 540 Minutes Servings: 16 |
|
This recipe comes from a Pillsbury holiday baking cookbook. I haven't made it yet, but it looks really yummy! It takes a little bit of time due to cooling times so plan ahead. Ingredients:
1 1/2 cups finely crushed cinnamon graham cracker crumbs, about 16 squares |
1/4 cup butter, melted |
4 (8 ounce) packages cream cheese, softened |
1 1/4 cups packed brown sugar |
1/4 cup whipping cream |
2 teaspoons vanilla |
1 cup caramel ice cream topping |
4 eggs |
1 cup mini chocolate chip |
1 cup whipping cream |
1/2 cup cashew halves |
Directions:
1. Heat oven to 325.
2. Use 9 inch springform pan.
3. In small bowl, mix graham cracker crumbs and butter with fork until well blended.
4. Press firmly against bottom and up sides of pan.
5. Bake 8-10 minutes or until set.
6. Remove crust from oven and reduce oven temp to 300.
7. In a large bowl, beat cream cheese until smooth.
8. Gradually beat in brown sugar, beating until light and fluffy.
9. On low speed, beat in 1/4 cup whipping cream, vanilla and 1/4 cup of the caramel topping.
10. Add eggs, one at a time, beating well after each addition.
11. Fold in chocolate chips.
12. Pour over crust in pan.
13. Bake 85- 95 minutes or until cheesecake is set 2 inches from center and center is slightly jiggly.
14. Turn oven off, open oven door at least 4 inches.
15. Let cheesecake remain in oven 30 minutes.
16. Remove cheesecake from oven.
17. Run knife around edge of pan to loosen.
18. Cool 30 minutes at room temperature.
19. Cover, refrigerate at least 6 hours or overnight.
20. TO FINISH:.
21. In small bowl, beat 1 cup of whipping cream until stiff peaks form.
22. Remove sides of pan.
23. Top individual servings with whipped cream.
24. Drizzle with remaining caramel topping and sprinkle with cashews.
|
|