Hazelnut Caramel Cheesecake

Hazelnut Caramel Cheesecake is an indulgent and visually striking dessert that brings together creamy cheesecake, a rich caramel layer, and toasted hazelnuts for an irresistible treat. Perfect for special occasions or to impress guests, this dessert is both decadent and elegant.

Why You’ll Love This Recipe

This cheesecake is the perfect combination of flavors and textures—smooth cream cheese filling, crunchy hazelnuts, and luscious caramel sauce. It’s ideal for those who love nutty and sweet combinations. The rich layers make it suitable for birthdays, holidays, or luxurious after-dinner treats.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract
• Graham cracker crumbs
• Unsalted butter
• Caramel sauce (store-bought or homemade)
• Whole hazelnuts (toasted and chopped)
• Brown sugar (for caramel base if homemade)
• Heavy cream (for caramel)
• Salt (optional, for salted caramel)

Directions

1. Prepare the crust: Combine graham cracker crumbs and melted butter. Press into the base of a springform pan. Bake for 10 minutes at 325°F (163°C). Let cool.
2. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
3. Bake the cheesecake: Pour the mixture over the cooled crust. Bake in a water bath for about 50–60 minutes until the center is set but slightly jiggly. Cool completely, then chill for at least 4 hours.
4. Add the caramel and hazelnuts: Once chilled, pour caramel sauce over the top and spread evenly. Sprinkle generously with toasted hazelnuts.
5. Serve: Slice and serve cold, optionally with a drizzle of extra caramel.

Servings and Timing

• Servings: 12
• Prep time: 20 minutes
• Cook time: 60 minutes
• Cooling/chilling time: 4–5 hours
• Total time: About 6 hours

Variations

• Salted caramel version: Add sea salt flakes to the caramel for contrast.
• Chocolate swirl: Add a swirl of melted chocolate to the filling before baking.
• Nut-free: Substitute hazelnuts with a nut-free topping like toffee bits or chocolate chips.
• Gluten-free: Use gluten-free graham crackers for the crust.

Storage/Reheating

• Storage: Store covered in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices or the whole cake without caramel topping. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Cheesecake should not be reheated. Serve chilled for best texture.

FAQs

Can I use store-bought caramel sauce?

Yes, high-quality store-bought caramel works perfectly for this recipe.

How do I toast hazelnuts?

Spread them on a baking sheet and roast at 350°F (175°C) for 8–10 minutes, then rub in a towel to remove skins.

Can I use a different nut?

Yes, almonds, pecans, or walnuts can also be used.

What’s the best way to get a smooth cheesecake top?

Bake in a water bath and cool slowly to prevent cracks.

Do I need to refrigerate before adding caramel?

Yes, the cheesecake must be fully chilled to set properly before adding toppings.

How do I know when the cheesecake is done?

It should be mostly set with a slight wobble in the center when gently shaken.

Can I make this ahead of time?

Yes, it’s best made a day ahead to allow it to fully set.

What size pan should I use?

A 9-inch springform pan is standard for this recipe.

Is the crust necessary?

The crust adds texture, but it can be omitted or replaced with a cookie base.

Can I make this without eggs?

For an eggless version, use a no-bake cheesecake base and omit baking.

Conclusion

Hazelnut Caramel Cheesecake is a luxurious dessert that balances creamy, crunchy, and sweet elements beautifully. With minimal effort and maximum flavor, it’s sure to become a favorite among nut and caramel lovers. Ideal for celebrations or impressing guests, this cheesecake is a show-stopping dessert that delivers every time.

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