If you love a rich, creamy dessert with a touch of salty crunch, this Caramel Cashew Cheesecake is your new obsession. Buttery cashews, velvety cheesecake, and gooey caramel come together for the ultimate sweet-and-savory treat.

Why You’ll Love This Recipe:

Combines sweet caramel and salty roasted cashews
Creamy cheesecake texture with crunchy topping
Great for holidays, birthdays, or special gatherings
A unique twist on traditional cheesecake

Ingredients

For the Crust:

1½ cups graham cracker crumbs
¼ cup brown sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
Pinch of salt

For the Topping:

¾ cup caramel sauce (store-bought or homemade)
¾ cup salted roasted cashews, roughly chopped
Flaky sea salt, for garnish (optional)

‍ Directions

1️⃣ Make the Crust:

Preheat oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes and set aside to cool.

2️⃣ Prepare the Cheesecake Filling:

Beat cream cheese until smooth and fluffy.
Add sugar, then mix in eggs one at a time, followed by vanilla, sour cream, and salt.
Pour the filling over the crust.

3️⃣ Bake the Cheesecake:

Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
Remove and refrigerate for at least 4 hours (or overnight).

4️⃣ Add the Caramel Cashew Topping:

Once chilled, pour caramel sauce over the top.
Sprinkle with chopped cashews, and add a light touch of flaky sea salt if desired.

❄️ Storage Tips:

Store in the refrigerator, covered, for up to 5 days.
You can freeze slices individually and wrap them tightly for up to 2 months.

Nutrition (per slice – approx.):

Calories: 450
Carbs: 36g
Fat: 31g
Sugar: 27g
Protein: 7g

Tips & Variations:

Use salted caramel for extra depth.
Swap cashews for pecans or macadamia nuts.
Add a layer of toffee bits for extra crunch!

Caramel Cashew Cheesecake (Sweet Meets Salty!)

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Author: Douaa
Total Time: ~6 hours
Yield: 12 servings
Diet: Vegetarian

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Description

Who loves salty with their sweet? If that’s you, this ultra-creamy Caramel Cashew Cheesecake is your dream dessert. With a buttery crust, smooth vanilla cheesecake, a rich caramel drizzle, and roasted cashews on top — it’s the perfect balance of indulgent and nutty.

Instructions

Step 1: Prep the Crust

Preheat oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then set aside to cool.

Step 2: Make the Filling

In a large bowl, beat cream cheese until smooth.
Add sugar and vanilla, mixing until fluffy.
Add eggs one at a time, beating after each addition.
Mix in sour cream and heavy cream until just combined.
Pour the batter over the cooled crust.

Step 3: Bake the Cheesecake

Place the springform pan in a larger baking dish and add hot water halfway up the sides for a water bath.
Bake for 55–65 minutes or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 4: Chill

Refrigerate for at least 4 hours or overnight.

Step 5: Top & Serve

Before serving, pour the caramel sauce over the cheesecake.
Sprinkle generously with chopped cashews and sea salt flakes if desired.