Cashew/Pecan Cheesecake
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vanilla wafers
or butter type cookei crumbs |
* |
| ⅓ | cup |
sugar
|
|
| ½ | cup |
cashew nuts
|
*
|
| 6 | tablespoons |
butter
melted |
|
| filling | |||
| 2 | pounds |
cream cheese
|
|
| 1 ¼ | cups |
brown sugar
packed |
*
|
| 5 | large |
eggs
large, at room temperature |
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
pecans
chopped |
|
| ¾ | cup |
cashew nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vanilla wafers
or butter type cookei crumbs |
* |
| 79 | ml |
sugar
|
|
| 118 | ml |
cashew nuts
|
*
|
| 9E+1 | ml |
butter
melted |
|
| filling | |||
| 907.2 | g |
cream cheese
|
|
| 296 | ml |
brown sugar
packed |
*
|
| 5 | large |
eggs
large, at room temperature |
|
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
pecans
chopped |
|
| 177 | 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.
