Description
Hazelnut Caramel Cheesecake with Chocolate Crust is a decadent dessert featuring a creamy cheesecake filling on a rich chocolate cookie crust, topped with silky caramel and toasted hazelnuts for a luxurious, crowd-pleasing treat.
Ingredients
Units
Scale
- 1 1/2 cups chocolate cookies or graham crackers, crushed
- 1/4 cup melted butter
- 2 tablespoons granulated sugar (optional)
- 24 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 cup caramel sauce (homemade or store-bought)
- 3/4 cup whole roasted hazelnuts
- Pinch of sea salt (optional)
Instructions
- Preheat oven to 325°F (163°C). Mix crushed cookies with melted butter and optional sugar. Press into the bottom of a springform pan and bake for 10 minutes. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing until fully combined.
- Pour filling over crust. Place pan in a water bath and bake at 325°F for 50–60 minutes, until the center is just set. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Pour caramel sauce over chilled cheesecake. Top with roasted hazelnuts and sprinkle with sea salt if desired.
- Slice with a warm knife for clean cuts. Serve chilled.
Notes
- Swap hazelnuts with pecans, walnuts, or almonds if preferred.
- Add a layer of chocolate ganache between the cheesecake and caramel for extra richness.
- Make individual cheesecakes using a muffin tin with liners.
- Use gluten-free cookies for a gluten-free version.
- For a no-bake variation, add gelatin to the filling and chill instead of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg