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Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog. Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. With over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos , and Jocelyn's warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike.

With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love. Cheesecake Delights! Lamont Clark. Tarek Malouf. The Cake Mix Doctor Returns! Anne Byrn. Chocolate Heaven! Hungry Girl Happy Hour. Lisa Lillien. Gluten-Free Cupcakes.

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Cheesecake Love : Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day

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Paul Hollywood. Barbara Grunes. Be careful though because you do not want to make cashew butter. Mix the chopped nuts, graham cracker crumbs, and melted butter in a bowl. Press the mixture evenly into the bottom of the springform pan. Beat the cream cheese and sugar until creamy. Add the cream, vanilla, flour, and caramel topping to the mixture and beat again until creamy. Add the eggs one at a time while you are mixing the batter.

Do not over mix the cheesecake batter once the eggs are added. This will incorporate too much air which can cause cracks as your cheesecake bakes. Pour the cheesecake batter onto the crust and bake for one hour. Remove the cheesecake from the oven and place it on a wire rack. Let it cool 5 minutes, then run a knife around the outside edge to loosen it from the pan. After 2 hours of cooling on the counter, place the caramel cheesecake in the refrigerator and chill it for hours or overnight.

Remove the cheesecake from the pan and place on a plate. Beat heavy whipping cream and powdered sugar until stiff peaks form. Mix some of the homemade whipped cream into a thick caramel dip that you would dip apples into. Spread the caramel cream on top of the chilled cheesecake, then pipe the remaining whipped cream around the edges of the cheesecake and top with cashews. I also created a fun new Facebook group, and I would love for you to join. If you would like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag brucrewlifebaking, so I can see all the Inside BruCrew Life recipes you are making. Fill it halfway with water. Preheat the oven to degrees. Mix together the finely chopped cashews, graham cracker crumbs, sugar, and melted butter and press into the bottom of the prepared pan. Set aside. In a large bowl, beat the cream cheese and sugar until creamy. Add the whipping cream, vanilla, caramel topping, and flour. Beat until creamy again.

Beat in the eggs one at a time being careful not to overheat the batter. Pour the batter slowly over the graham cracker crust. Place the springform pan on the oven rack right above the sheet pan with water. Bake for 1 hour. It will still look slightly undone, but it will set up as it cools. Remove the pan from the oven and set on a wire rack. Cool for 5 minutes, then run a knife around the edge of the cheesecake to loosen it from the pan. Let it cool for 2 hours on the wire rack, then place in the refrigerator for hours or overnight. Remove the sides of the springform pan and place the cheesecake on a plate.

Place a metal bowl and wire whisk attachment in the freezer for 10 minutes. Beat the heavy cream and powdered sugar until stiff peaks form. Spread the caramel cream on top of the chilled cheesecake. Place the remaining whipped topping into a piping bag with icing tip 1M and swirl it around the edge of the cheesecake.


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Top each swirl with a cashew. Serve with caramel topping. The pictures and post have been updated and republished on November 20, We may receive a small percentage from sales made through these links with no added cost to you. Thank you for helping to support us and for letting us continue to provide free recipes for you. Remmber this? I was. Cashews in cheesecake sound like a very interesting ingredient! The glaze on this is simply fabulous… and I love the added decoration with the cashew on the top!

Serve this at dessert and watch it […].