Caramel Cashew Cheesecake

Summer. Diego back to CSU sophomore year.

I made big family dinner for the family this week. The kitchen filled with the smell that big family dinner makes. Lisa and the kids ate around the table. The conversation was about the week, the kids' activities, the small ordinary news of a household in motion. Diego called from CSU and said hello. The twins ate too much. Sofia ate the right amount. Lisa ate slowly. I ate the rest.

The dog tags were under the polo. The chain was around my neck. Hector's ring is not on a chain yet. Papá is still alive. Mamá is still in Las Cruces. The road keeps bending. The road bends. Feed your people. The game is won at the table.

When the table is full and everyone is still for a moment — that’s the part I try to hold onto. Diego was on the phone, the twins were too full to move, and Lisa was still slowly finishing her plate, and I knew we needed something to close it out right. This cheesecake is what I made for the end of that dinner: sweet, a little salty from the cashews, heavy enough that nobody leaves the table fast. Feed your people. Make it last a little longer.

Prep Time: 30 min | Cook Time: 1 hr 10 min | Total Time: 6 hrs (includes chilling) | Servings: 12

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
3/4 cup caramel sauce, divided (store-bought or homemade)
1 cup roasted salted cashews, roughly chopped, divided

Instructions

Prepare the pan. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty aluminum foil to prevent leaking during the water bath.
Make the crust. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
Mix the filling. Beat softened cream cheese and 1 cup sugar together on medium speed until smooth and no lumps remain, about 3 minutes. Add eggs one at a time, beating on low after each addition just until incorporated. Blend in sour cream and vanilla until smooth. Do not overmix.
Layer with caramel and cashews. Pour half the cheesecake filling over the cooled crust. Drizzle 1/4 cup caramel sauce over the filling and scatter 1/2 cup of the chopped cashews on top. Gently pour the remaining filling over to cover.
Bake in a water bath. Set the foil-wrapped springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform. Bake at 325°F for 55–65 minutes, until the edges are set and the center has a slight jiggle.
Cool gradually. Turn the oven off and crack the door open. Let the cheesecake sit in the oven for 1 hour. Remove from the water bath, run a thin knife around the edge, and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Top and serve. Before serving, drizzle the remaining 1/2 cup caramel sauce over the top of the cheesecake and scatter the remaining 1/2 cup cashews across the surface. Release the springform ring, slice, and serve cold.

Nutrition (per serving)

Caramel Cashew Cheesecake — Something Sweet for the Table Before He Goes