CARAMEL CASHEW CHEESECAKE

Caramel Cashew Cheesecake image

For a special finale to a holiday meal, this impressive dessert is a sure bet. Prepare it the night before in only 25 minutes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h

Yield 16

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 540, Carbohydrate 46 g, Cholesterol 145 mg, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 38 g, TransFat 1 g