Caramel Cheesecake with Hazelnut Crust
Indulge in the decadence of this Caramel Cheesecake with Hazelnut Crust—a show-stopping dessert that strikes the perfect balance between creamy and crunchy. This luscious cheesecake features a buttery hazelnut-graham cracker crust, providing a nutty, aromatic base to complement the velvety cream cheese filling. Topped with a generous layer of caramel sauce and a sprinkle of chopped hazelnuts, this dessert is an irresistible blend of flavors and textures. Perfectly baked to achieve a smooth, crack-free finish, this cheesecake cools gradually and sets overnight, ensuring a rich, melt-in-your-mouth experience with every bite. Whether it’s a special occasion or an everyday treat, this recipe is sure to impress family and friends with its gourmet appeal.
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Recipe Information
Ingredients
- 150 grams Hazelnuts
- 100 grams Graham crackers
- 80 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 3 large Eggs
- 150 milliliters Caramel sauce (store-bought or homemade)
- 30 grams Chopped hazelnuts (for topping, optional)
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides lightly.
In a food processor, pulse the hazelnuts and graham crackers until finely ground. Add the melted butter and 2 tablespoons of sugar, and pulse until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool.
Lower the oven temperature to 160°C (325°F).
In a large bowl, beat the softened cream cheese and 200 grams of sugar together until smooth and creamy. Avoid overmixing to prevent cracking.
Add the vanilla extract, sour cream, and heavy cream to the cream cheese mixture, and mix until well combined. Gradually add the eggs, one at a time, beating gently after each addition.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are lightly set and the center has a slight jiggle.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or ideally overnight, to set completely.
When ready to serve, remove the cheesecake from the springform pan and pour the caramel sauce evenly on top. If desired, sprinkle with chopped hazelnuts for extra crunch.
Slice and enjoy your luscious Caramel Cheesecake with Hazelnut Crust!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 33.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
