A rich and indulgent salty sweet dessert. You will love everything about this salted caramel cashew cheesecake.
One of the first blogs I read and fell in love with was Sprinkles Bakes. I loved the incredibly unique desserts and incredible decorating. Heather is a serious genius. I was intimidated by so many of the desserts and techniques used in her first book, but when Sea Salt Sweet came out, I needed it. I love that sweet salt combination. So months later, I finally bought the book and delved in. I loved everything, but the salted caramel cashew cheesecake stuck out for me.
I love salted nuts and caramel together and could only imagine how amazing cashews were with a nice dark caramel. You can use a lighter caramel if you want, but for me darker caramel is the best. It has so much more depth to the flavor and pairs really well with a sweet dessert like cheesecake. My guess was right. Salted cashews and caramel is possibly the best combination ever. Next time I make this cheesecake, I think I will need to cover the entire cheesecake in the mixture, not just the edges.
When I first saw the recipe for this salted caramel cashew cheesecake, I was surprised that there was no crust. I mean, that’s the best part about the whole cheesecake! Honestly though, you don’t need it. The cake is already so indulgent with so many flavors that you don’t even miss it. If you really want a crust you can add it. I wouldn’t blame you! I just think Heather was right in leaving it out. The texture of the cheesecake is so incredibly light and airy. Unlike most other cheesecakes, I also did not have any issues with cracking. The cheesecake does puff quite a bit in the oven, but if you keep your parchment paper high enough, it won’t overflow in the slightest. For the best results, I made my cheesecake the night before and made the caramel the next day so that I knew the cheesecake would be nice and chilled and ready to go when I was ready to devour it whole. I mean serve it to everyone.
For the Salted Caramel Cashew Topping