This microwave-friendly cheesecake offers a decadent twist on a classic dessert. The base is made from crushed vanilla wafers mixed with brown sugar and melted butter, creating a crunchy, flavorful foundation. The filling blends creamy cashews and toasted pecans with cream cheese, eggs, and cornstarch for an exceptionally smooth and dense texture. It’s perfect for intimate gatherings or a luxurious treat for two. Despite being made in the microwave, it delivers the rich, indulgent taste of a traditional baked cheesecake. The addition of nuts adds a delightful crunch and earthy depth that complements the sweet vanilla notes beautifully.
Cashew/Pecan Cheesecake
Description
This microwave-friendly cheesecake offers a decadent twist on a classic dessert. The base is made from crushed vanilla wafers mixed with brown sugar and melted butter, creating a crunchy, flavorful foundation. The filling blends creamy cashews and toasted pecans with cream cheese, eggs, and cornstarch for an exceptionally smooth and dense texture. It&# 226;ÂÂs perfect for intimate gatherings or a luxurious treat for two. Despite being made in the microwave, it delivers the rich, indulgent taste of a traditional baked cheesecake. The addition of nuts adds a delightful crunch and earthy depth that complements the sweet vanilla notes beautifully.Ingredients
Directions
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Crush the vanilla wafers into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
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In a microwave-safe bowl, combine the cookie crumbs, brown sugar, and melted butter. Microwave on high for 2 minutes until the butter is fully incorporated and the mixture is warm.
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Press the warm crumb mixture firmly into the bottom and slightly up the sides of a 10-inch springform pan to form an even crust. Set aside.
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In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the heavy cream and cornstarch, mixing until well combined.
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Add the eggs one at a time, beating lightly after each addition to avoid incorporating too much air. Stir in the vanilla extract.
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Fold in the chopped cashews and pecans gently to distribute them evenly throughout the batter.
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Pour the filling over the prepared crust in the springform pan. Microwave on high for 3 minutes, then check for doneness. The center should be slightly jiggly.
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If needed, continue microwaving in 30-second intervals until the cheesecake is set but still slightly soft in the center.
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Allow the cheesecake to cool completely at room temperature before refrigerating for at least 2 hours to firm up.
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Slice and serve chilled, garnishing with additional chopped nuts if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 345.6kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9.6mg1%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 39.6g159%
- Sugars 14.4g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
