CARAMEL-HAZELNUT CHEESECAKE
Provided by Reddin Ellison
Categories Cheese Dessert Bake Valentine's Day Kid-Friendly Cream Cheese Hazelnut Potluck Bon Appétit Colorado Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 14 Servings
Number Of Ingredients 14
Steps:
- 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 350°F. 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.
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Branden Pellerin
[email protected]Wow!
Ajani Holding
[email protected]This cheesecake was heavenly! The caramel and hazelnut flavors were perfectly balanced, and the texture was creamy and smooth. I loved the way the caramel sauce drizzled down the sides of the cheesecake. I will definitely be making this again.
chane frone
[email protected]The cheesecake was good, but not great. The caramel flavor was a bit too strong for my taste, and the crust was a little too crumbly. I would probably try a different recipe next time.
Kira Goldtooth
[email protected]This cheesecake was amazing! It was the perfect balance of sweet and salty, and the crust was the perfect combination of crunchy and flaky. I will definitely be making this again.
James Logan
[email protected]I was disappointed with this cheesecake. The caramel and hazelnut flavors were barely noticeable, and the texture was grainy. I won't be making this again.
Zaviah Ross
[email protected]This cheesecake was divine! The caramel and hazelnut flavors were so rich and decadent. I loved the texture of the cheesecake, it was so creamy and smooth. I would definitely make this again for a special occasion.
Hamzat Fathia
[email protected]The cheesecake was a little too sweet for my taste, but the crust was amazing. I would definitely make this again, but I would use less sugar in the filling.
Sha3a 47
[email protected]This cheesecake was easy to make and turned out beautifully. I used a store-bought crust, which saved me time, and the cheesecake baked up perfectly. The caramel and hazelnut flavors were delicious together.
Shahana Hall
[email protected]I'm not a fan of cheesecake, but I really enjoyed this one. The caramel and hazelnut flavors were subtle but noticeable, and the crust was perfect. I would definitely make this again.
patty bond
[email protected]This cheesecake was heavenly! The caramel and hazelnut flavors were perfectly balanced, and the texture was creamy and smooth. I loved the way the caramel sauce drizzled down the sides of the cheesecake. I will definitely be making this again.
Inno Ikolu
[email protected]The cheesecake was good, but not great. The caramel flavor was a bit too strong for my taste, and the crust was a little too crumbly. I would probably try a different recipe next time.
Angelina Loudenslager
[email protected]This cheesecake was amazing! It was the perfect balance of sweet and salty, and the crust was the perfect combination of crunchy and flaky. I will definitely be making this again.
Christopher Ossai
[email protected]I was disappointed with this cheesecake. The caramel and hazelnut flavors were barely noticeable, and the texture was grainy. I won't be making this again.
Damaris Odhiambo
[email protected]This cheesecake was divine! The caramel and hazelnut flavors were so rich and decadent. I loved the texture of the cheesecake, it was so creamy and smooth. I would definitely make this again for a special occasion.
Grace Buchanan
[email protected]The cheesecake was a little too sweet for my taste, but the crust was amazing. I would definitely make this again, but I would use less sugar in the filling.
Lucky Marutla
[email protected]This cheesecake was easy to make and turned out beautifully. I used a store-bought crust, which saved me time, and the cheesecake baked up perfectly. The caramel and hazelnut flavors were delicious together.
Daniel Sekpey
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The caramel and hazelnut flavors were subtle but noticeable, and the crust was perfect.
Sharleen Wambo
[email protected]This cheesecake was a hit at my dinner party! The caramel and hazelnut flavors were perfectly balanced, and the texture was creamy and smooth. I will definitely be making this again.