Categories: Cheesecake, Dessert
Ingredients
- 1 1/2 cups finely crushed cinnamon graham crackers (16 squares)
- 1/4 cup butter, melted
- 4 pkgs. (8 oz.) cream cheese, softened
- 1 1/4 cups brown sugar
- 1/4 cup whipping cream
- 2 teaspoons vanilla
- 1 cup caramel topping (from 12 oz. jar)
- 4 eggs
- 1 cup mini-chocolate chips
- 1 cup whipping cream
- 1/2 cup cashew halves
Directions
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Preheat oven to 325ºF. Wrap outside of 9-inch spring form pan with foil. In small bowl, mix graham crackers and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8-10 minutes or until set. Reduce oven temperature to 300ºF.
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In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in ¼ cup shipping cream, the vanilla and ¼ cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.
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Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate at least 6 hours or overnight.
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In small bowl, beat 1 cup whipping cream with electric mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream; drizzle with remaining caramel topping. Sprinkle with cashews.