The best delicious Caramel-hazelnut Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Caramel-hazelnut Cheesecake recipe today!
Hello my friends, this Caramel-hazelnut Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Caramel-hazelnut Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Caramel-hazelnut Cheesecake.
What Makes This Caramel-hazelnut Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Caramel-hazelnut Cheesecake.
Ready to make this Caramel-hazelnut Cheesecake Recipe? Let’s do it!
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-CRUST-
2 c Hazelnuts; toasted
1/4 c Sugar
1/4 c Unsalted butter; melted (1/2
-stick)
FILLING
5 pk Cream cheese; room
-temperature
; (8-ounce)
1 1/2 c Sugar
2 tb Vanilla extract
3 lg Eggs
CARAMEL SAUCE
3/4 c Sugar
1/4 c Water
2 c Whipping cream
Additional toasted hazelnuts
For crust: Wrap foil tightly around outside of 9-inch-diameter
springform pan. Blend hazelnuts and sugar in food processor until
nuts are finely ground. Add melted butter; blend until moist clumps
form. Press nut mixture onto bottom (not sides) of prepared pan.
For filling: Preheat oven to 350F. Beat cream cheese, sugar and
vanilla in large bowl until well blended. Beat in eggs 1 at a time.
Pour filling over crust. Bake until cheesecake puffs and is set
around sides but center still moves slightly when pan is gently
shaken, about 50 minutes. Transfer cheesecake to rack. Run small
sharp knife around pan sides to loosen cake. Cool cake completely.
Remove foil from pan. Cover with plastic and chill overnight.
For caramel sauce: Stir sugar and 1/4 cup water in heavy medium
saucepan over medium heat until sugar dissolves. Increase heat; boil
without stirring until syrup turns deep amber, occasionally brushing
down sides of pan with wet pastry brush and swirling pan, about 7
minutes. Remove from heat; add cream (mixture will bubble
vigorously). Boil sauce until reduced to 2 cups, stirring
occasionally, about 5 minutes. Cool.
Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving
1/2-inch border around edge. Arrange additional hazelnuts
decoratively around outside edge of cake. Cover and refrigerate
cheesecake until topping sets, about 2 hours. (Can be prepared 1 day
ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining
sauce.)
Release pan sides from cheesecake. Transfer cake to platter. Rewarm
remaining sauce just until pourable but not warm. Slice cheesecake.
Serve, passing sauce separately.
Makes 12 to 14 Servings.
Yields
1 servings
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