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.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
3/4 cup sour cream
1/4 cup heavy cream

For the Topping:

3/4 cup caramel sauce (store-bought or homemade)
1 cup roasted salted cashews, roughly chopped
Optional: sea salt flakes for garnish

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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.

Notes

Make it extra nutty with a mix of cashews and pecans.
Use dulce de leche instead of caramel for a deeper flavor.
Can be made 1–2 days ahead and stored in the fridge.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American