Creamy & Dreamy Cashew Caramel Cheesecake

Cashew Caramel Cheesecake.

Yum.

This is probably the most delicious desert I've made yet. Creamy and fluffy, and the crust is just to die for; rich, buttery, and caramelized. Fairly easy too.

For the crust:
1/2 cup salted roasted cashews
1-1/2 tablespoons unsalted melted butter
1 tablespoon flour
1 tablespoon packed brown sugar

Ground cashews in food processor until fine, mix in remaining ingredients and press into greased mini spring form pan. Bake at 325 for 12 minutes or until browned. Let cool.

Filling:
6 oz neufchatel cheese, room temperature
1 large egg
1/2 teaspoon vanilla
2 tbsp caramel sauce (like Smucker's)

Cream caramel sauce and cheese together until well combined. Add egg and vanilla just prior to baking and mix until just combined. Spoon into prebaked crust and bake at 325 for 27 minutes or until set, with a 1 inch center area still wobbly (like jello). If necessary turn oven off and let cheesecake continue to gently cook until completely set. Refrigerate for overnight prior to serving. Garnish with additional sauce or chocolate chips if desired. Enjoy!

Adapted from Small Batch Baking