Hazelnut Layer Cheesecake
Indulge in the decadence of a Hazelnut Layer Cheesecake, a dessert that combines velvety cream cheese with the nutty richness of hazelnuts for a truly unforgettable treat. This layered masterpiece features a buttery graham cracker and hazelnut crust, a luscious cream cheese filling, and a dreamy hazelnut spread-infused layer for a perfect balance of flavors. Baked to perfection using a water bath to ensure a crack-free top, this cheesecake is as stunning as it is delicious. Garnished with crushed hazelnuts and optional whipped cream, it’s the ultimate dessert for special occasions or an indulgent treat for any cheesecake lover. Prepare this 8-serving showstopper with just 25 minutes of prep time and enjoy its creamy, nutty goodness after a few hours of chilling. Perfectly suited for fans of gourmet desserts, this Hazelnut Layer Cheesecake will satisfy every sweet tooth!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Finely chopped hazelnuts
- 100 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 150 grams Granulated sugar
- 200 ml Heavy cream
- 200 grams Hazelnut spread (e.g., Nutella)
- 5 ml Vanilla extract
- 3 large Eggs
- 50 grams Crushed hazelnuts (for garnish)
- 1 cup Whipped cream (optional for decoration)
Instructions
Preheat the oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
In a medium mixing bowl, combine graham cracker crumbs, finely chopped hazelnuts, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Set aside in the fridge to chill.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the heavy cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Add eggs one at a time, beating well after each addition to ensure a smooth batter.
Remove 1/2 cup of the cheesecake batter and mix it with the hazelnut spread in a separate bowl until fully combined.
Pour half of the plain cheesecake batter over the prepared crust, spreading it out evenly.
Pour the hazelnut layer batter over the plain batter, then gently spread the remaining plain batter on top.
Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles.
Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this water bath will help the cheesecake bake evenly without cracks).
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath. Run a knife around the edge of the cake to loosen it, then allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Release the cheesecake from the springform pan and transfer it to a serving platter.
Garnish the top with crushed hazelnuts and whipped cream, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
7486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.9 g | 729% | |
| Saturated Fat | 279.6 g | 1398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 492.4 g | 179% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 352.0 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1201 mg | 92% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2991 mg | 64% | |
*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.
