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Cashew/Pecan Cheesecake

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Submitted by Bill Jacobson

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML VANILLA WAFERS
or butter type cookei crumbs *
79
CUP ML SUGAR
½ 118
CUP ML CASHEW NUTS *
6 9E+1
TABLESPOONS ML BUTTER
melted
filling
2 907.2
POUNDS G CREAM CHEESE
1 ¼ 296
CUPS ML BROWN SUGAR
packed *
5 5
LARGE LARGE EGGS
large, at room temperature
½ 118
¼ 59
CUP ML CORNSTARCH
1 5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML PECANS
chopped
¾ 177
CUP ML CASHEW NUTS
chopped *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 710 84% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 447mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 29g
Vitamin A 43% Vitamin C 0%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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