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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.

Ingredients

Units Scale
  • 2 cups crushed graham crackers or digestive biscuits
  • 1/2 cup melted butter
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream or heavy cream
  • 1 cup caramel sauce (plus more for topping)
  • 1 cup roasted hazelnuts, roughly chopped
  • 2 tbsp brown sugar (optional, for caramel mixture)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Mix crushed graham crackers with melted butter and press into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. 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.
  4. Pour half the cheesecake filling over the crust. Add a layer of caramel sauce and chopped hazelnuts.
  5. Pour the remaining filling on top and smooth the surface.
  6. 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.
  7. Refrigerate for at least 4 hours or overnight.
  8. Before serving, drizzle more caramel sauce and sprinkle with additional chopped hazelnuts.

Notes

  • Use high-quality store-bought or homemade caramel sauce.
  • For salted caramel, sprinkle sea salt over the caramel layer.
  • Toast hazelnuts at 350°F for 10–12 minutes before chopping.
  • Chilling overnight enhances the flavor and texture.
  • Avoid overmixing to reduce cracking risk.

Nutrition

Find it online: https://tastyera.com/hazelnut-caramel-cheesecake/