Caramel Cashew Cheesecake

Total Time: 9 hrs 25 mins Preparation Time: 25 mins Cook Time: 9 hrs

Ingredients

• Servings: 16
• 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

Recipe

• 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.