Hazelnut Caramel Cheesecake is an indulgent dessert that blends the creamy richness of traditional cheesecake with the deep flavors of caramel and the crunch of toasted hazelnuts. This layered treat offers a perfect balance of textures and flavors, making it an ideal centerpiece for any celebration or dessert table.

Why You’ll Love This Recipe

This cheesecake delivers everything a dessert lover could ask for—creamy, nutty, sweet, and slightly salty. The caramel adds luxurious depth, while the hazelnuts provide a satisfying crunch. It’s a show-stopping dessert that tastes as exquisite as it looks, with multiple layers creating a decadent bite every time.

Ingredients

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

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Sour cream or heavy cream
Crushed graham crackers or digestive biscuits (for crust)
Butter (for crust)
Caramel sauce (homemade or store-bought)
Roasted hazelnuts, roughly chopped
Brown sugar (optional, for caramel mixture)

Directions

Prepare the crust: Mix crushed graham crackers with melted butter. Press into the bottom of a springform pan and bake at 325°F for 10 minutes. Let cool.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Assemble and bake: Pour half the cheesecake filling over the crust. Add a layer of caramel and chopped hazelnuts. Pour the remaining filling on top.
Bake: Bake at 325°F for 50–60 minutes or until center is just set. Turn off oven and let cheesecake sit with the door slightly open for 1 hour.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight.
Top and serve: Before serving, drizzle more caramel sauce on top and sprinkle with additional chopped hazelnuts.

Servings and Timing

Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 60 minutes
Cooling time: 5 hours (including chilling)
Total time: 6 hours 20 minutes

Variations

Chocolate caramel version: Add a layer of melted chocolate with the caramel.
Nut-free option: Substitute hazelnuts with toffee bits or omit entirely.
Mini cheesecakes: Use a muffin tin for single-serving cheesecakes.
Salted caramel twist: Sprinkle a pinch of sea salt over the caramel layer for contrast.

Storage/Reheating

Storage: Store in the refrigerator, covered, for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Cheesecake is typically served cold or at room temperature. Avoid reheating in a microwave.

FAQs

Can I use store-bought caramel sauce?

Yes, high-quality store-bought caramel works perfectly for convenience and saves time.

How do I toast hazelnuts?

Spread on a baking sheet and roast at 350°F for about 10–12 minutes, then rub off skins with a towel.

Can I make this cheesecake without a water bath?

Yes, but using a water bath helps prevent cracking. If skipping it, bake at a slightly lower temperature and avoid overmixing.

What type of crust works best?

Graham cracker or digestive biscuit crusts are ideal for their texture and mild flavor.

Can I prepare this cheesecake in advance?

Absolutely. It can be made 1–2 days ahead and stored in the refrigerator.

Why did my cheesecake crack?

Cracking can occur due to overbaking or rapid cooling. Avoid overmixing and let it cool gradually in the oven before chilling.

Is it necessary to chill overnight?

Chilling allows the texture to set properly and enhances the flavor. It is highly recommended.

Can I add other toppings?

Yes, consider whipped cream, chocolate drizzle, or even a few whole hazelnuts for garnish.

What if I don’t have a springform pan?

Use a deep pie dish, but serving might be more difficult. Line with parchment for easier removal.

How long can it sit out at room temperature?

No more than 2 hours, as it contains dairy and should be kept chilled for food safety.

Conclusion

Hazelnut Caramel Cheesecake is the ultimate dessert for those who love rich, layered sweets. Its velvety texture, sweet caramel, and crunchy hazelnuts make it an unforgettable treat for holidays, birthdays, or any time you want to impress. With make-ahead convenience and endless ways to customize, this cheesecake is as practical as it is decadent

Hazelnut Caramel Cheesecake

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Hazelnut Caramel Cheesecake is a rich, layered dessert combining creamy cheesecake with smooth caramel and crunchy toasted hazelnuts. It’s a show-stopping centerpiece perfect for any celebration or dessert table.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 6 hours 20 minutes
Yield: 10–12 slices 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix crushed graham crackers with melted butter and press into the bottom of the pan. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream.
Pour half the cheesecake filling over the crust. Add a layer of caramel sauce and chopped hazelnuts.
Pour the remaining filling on top and smooth the surface.
Bake for 50–60 minutes, or until the center is just set. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
Refrigerate for at least 4 hours or overnight.
Before serving, drizzle more caramel sauce and sprinkle with additional chopped hazelnuts.