Caramel Cashew Cheesecake

1. 1

   Preheat oven to 350u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a

2. 2

   .

3. 3

   In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325u00b0.

4. 4

   In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.

5. 5

   Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

6. 6

   Before serving cheesecake, combine sugar and water in saucepan. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300u00b0 (hard-crack stage), about 8 minutes.

7. 7

   Remove from heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm.

8. 8

   Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.