Description
Hazelnut Caramel Cheesecake is a rich and elegant dessert featuring creamy cheesecake, a buttery graham cracker crust, smooth caramel topping, and crunchy toasted hazelnuts—perfect for special occasions and dessert lovers.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 3/4 cup toasted whole hazelnuts, chopped
- 1/4 cup brown sugar (for homemade caramel, optional)
- 1/4 cup heavy cream (for homemade caramel, optional)
- 1/4 teaspoon salt (optional, for salted caramel)
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl. Press into the base of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla extract.
- Pour filling over the cooled crust. Place the pan in a water bath and bake for 50–60 minutes, until the center is set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
- Once chilled, pour caramel sauce over the cheesecake and spread evenly. Sprinkle chopped toasted hazelnuts on top.
- Slice and serve chilled. Optional: drizzle extra caramel before serving.
Notes
- Use high-quality store-bought or homemade caramel.
- Roast hazelnuts at 350°F (175°C) for 8–10 minutes for best flavor.
- Add sea salt to caramel for a salted caramel variation.
- Use gluten-free graham crackers for a gluten-free crust.
- Substitute hazelnuts with pecans, almonds, or toffee bits if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg