Vanilla Baked Cheesecake with Hazelnut and Cinnamon Crust
Indulge in the rich, creamy decadence of this Vanilla Baked Cheesecake with Hazelnut and Cinnamon Crust—a dessert that combines classic flavors with a nutty, aromatic twist. The buttery crust is crafted with roasted hazelnuts, digestive biscuits, and a hint of warm cinnamon, perfectly complementing the velvety cheesecake filling infused with pure vanilla extract. This elegant treat is baked to perfection for a creamy texture with a lightly golden top, then cooled and chilled for a flawless set. Ideal for dinner parties or special occasions, this easy-to-follow baked cheesecake recipe takes just 25 minutes of prep time and yields indulgent slices that serve up to 8. Whether you're satisfying a sweet tooth or impressing guests, this cheesecake is sure to become a new favorite.
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Recipe Information
Ingredients
- 200 g Digestive biscuits
- 100 g Roasted hazelnuts
- 1 tsp Ground cinnamon
- 100 g Unsalted butter
- 500 g Cream cheese
- 200 g Granulated sugar
- 2 tsp Vanilla extract
- 200 ml Sour cream
- 3 large Eggs
- 1 tbsp All-purpose flour
Instructions
Preheat your oven to 160°C (320°F) and line a 9-inch springform pan with parchment paper.
Place the digestive biscuits and roasted hazelnuts in a food processor and pulse until finely ground.
Transfer the ground mixture to a bowl, add the ground cinnamon, and stir to combine.
Melt the unsalted butter in a small saucepan or microwave, then pour it over the biscuit and hazelnut mixture. Stir until evenly coated.
Press the mixture firmly into the bottom of the prepared pan to create an even crust. Refrigerate for 15 minutes to set.
In a large mixing bowl, combine the cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract and sour cream to the cream cheese mixture, and mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Sift the all-purpose flour into the batter and gently fold it in until just combined.
Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until the edges are set and the center has a slight wobble.
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 let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
Once chilled, release the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
4721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.8 g | 529% | |
| Saturated Fat | 206.9 g | 1034% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 71.5 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1133 mg | 87% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1615 mg | 34% | |
*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.
