Cashew/Pecan Cheesecake

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A rich, creamy cheesecake featuring a crunchy nut crust and a smooth, decadent filling.
Cashew/Pecan Cheesecake recipe image
Cashew/Pecan Cheesecake recipe image
Print Recipe

Cashew/Pecan Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 345.6

Description

Indulge in this luxurious Cashew and Pecan Cheesecake, a dessert that balances creamy richness with delightful crunch. The base is crafted from vanilla wafers and chopped cashews, bound with melted butter for a sturdy, flavorful foundation. The filling combines softened cream cheese, brown sugar, and eggs, blended until silky smooth. Chopped pecans and cashews are folded in to add texture and a deep, toasted nut flavor. Baked slowly, this cheesecake achieves a perfect set with a tender, custard-like center. It is an elegant choice for holidays, dinner parties, or whenever you crave a sophisticated, home-style treat. Serve chilled for the best texture.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC). Grease a 10-inch springform pan.
  2. In a food processor, pulse vanilla wafers and 1/3 cup sugar until fine crumbs form.
  3. Add 1/2 cup chopped cashews and 6 tablespoons melted butter to the crumbs. Pulse until mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool slightly.
  5. In a large bowl, beat 2 lbs softened cream cheese with 1 1/4 cups packed brown sugar until smooth and creamy.
  6. Add 5 jumbo eggs one at a time, beating on low speed just until combined after each addition.
  7. Mix in 1/2 cup heavy cream, 1/4 cup cornstarch, and 1 teaspoon vanilla extract until well blended.
  8. Fold in 3/4 cup chopped pecans and 3/4 cup chopped cashews gently by hand.
  9. Pour the filling over the prepared crust. Bake for 50-60 minutes, or until the center is almost set.
  10. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  11. Remove from oven, run a knife around the edge, and cool completely at room temperature.
  12. Refrigerate for at least 4 hours or overnight before slicing and serving.

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.

Keywords: cashew, pecan, cheesecake, dessert, cream cheese, vanilla wafer, nut crust, baked, rich, decadent, holiday, party, chocolate, fruit topping, make ahead
Recipe Card powered by WP Delicious