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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clara Diaz jaray
[email protected]This cheesecake was easy to make and turned out great! The caramel and hazelnut flavors were perfect together, and the crust was nice and crispy. I would definitely recommend this recipe.
mercy acelo
[email protected]I was a bit disappointed with this cheesecake. The caramel flavor was too strong for my taste, and the crust was a bit too crumbly.
Arup Kumar
[email protected]This cheesecake was absolutely divine! The caramel and hazelnut flavors were perfectly balanced, and the texture was smooth and creamy. I will definitely be making this again and again.
SANA CHEBAB
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good. I would probably try a different recipe next time.
Lee Murphy
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was smooth and creamy with a delicious caramel and hazelnut flavor. The crust was also nice and crispy.
Hadayet Hussain
[email protected]This cheesecake was amazing! The caramel and hazelnut flavors were so rich and decadent, and the crust was the perfect balance of crumbly and chewy. I would definitely recommend this recipe to anyone who loves cheesecake.
SSEGUJJA MUHAMMAD
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I would probably make it again with less sugar.
Bakir Mujic
[email protected]I love caramel and hazelnut, so I was really excited to try this cheesecake. It did not disappoint! The flavors were amazing and the texture was perfect. I will definitely be making this again.
Talha Pathan
[email protected]This cheesecake was easy to make and turned out great! The caramel and hazelnut flavors were perfect together, and the crust was nice and crispy. I would definitely recommend this recipe.
Rahman Jan
[email protected]I was a bit disappointed with this cheesecake. The caramel flavor was too strong for my taste, and the crust was a bit too crumbly.
Admiral Kaede
[email protected]This cheesecake was absolutely divine! The caramel and hazelnut flavors were perfectly balanced, and the texture was smooth and creamy. I will definitely be making this again and again.
Haji Azad
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good. I would probably try a different recipe next time.
Dona Bockelman
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was smooth and creamy with a delicious caramel and hazelnut flavor. The crust was also nice and crispy.
Durga Bishwakarma
[email protected]This cheesecake was amazing! The caramel and hazelnut flavors were so rich and decadent, and the crust was the perfect balance of crumbly and chewy. I would definitely recommend this recipe to anyone who loves cheesecake.
Shakil Jatoonah
[email protected]This cheesecake was a bit too sweet for my taste, but the texture was nice and creamy. I would probably make it again with less sugar.
Brianah Clark
[email protected]I'm not a big fan of cheesecake, but this one was pretty good. The caramel and hazelnut flavors were nice, and the crust was nice and thick.
Taylor Smith
[email protected]This cheesecake was a hit at my party! The caramel and hazelnut flavors were perfect together, and the crust was nice and crumbly. I will definitely be making this again.