Cashew/Pecan Cheesecake
Submitted by Bill Jacobson
A rich brown sugar cheesecake studded with cashews and pecans on a vanilla wafer crust. Creamy, nutty, and caramelly, this showstopper bakes in just 30 minutes in a springform pan.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minBrown sugar does something magical to cheesecake. It swaps out that classic tangy sweetness for deep, toffee-like warmth that wraps around every bite like a blanket.
Two pounds of cream cheese get whipped with eggs, heavy cream, and vanilla into a ridiculously smooth filling, then folded with chopped cashews and pecans for crunch in every slice.
The vanilla wafer crust is buttery and crumbly, holding it all together in a 10-inch springform pan that makes this feel like a bakery production without the bakery effort.
Pro Tips
- Bring the eggs to room temperature before beating them in. Cold eggs can cause the cream cheese to seize up and go lumpy.
- Warm the cream cheese in the microwave for just 15 to 20 seconds to soften it. You want pliable, not melted.
- Don’t overbake. Pull it when the center still has a slight jiggle. It sets up as it cools.
- Toast the pecans and cashews in a dry skillet for 3 minutes before folding in. It deepens their flavor dramatically.
Ingredients
Directions
For crust: Mix and pat into 10 inch springform pan, bottom and sides.
For filling:
Warm cheese slightly in the microwave, then beat together with brown sugar.
Beat in eggs, cream, cornstarch, and vanilla.
Fold in nuts and pour into crust.
Bake at 375℉ (190℃) for about 30 minutes, or until middle is set.
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