Caramel Cashew Cheesecake (Sweet Meets Salty!)

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).