Best 5 Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust Recipes

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Indulge in a symphony of flavors with our Vanilla Baked Cheesecake with Hazelnut and Cinnamon Crust. This delectable dessert combines the richness of creamy cheesecake with the nutty crunch of a hazelnut and cinnamon crust, resulting in a taste sensation that will tantalize your taste buds. Our collection of recipes offers a variety of options to suit your preferences, whether you desire a classic cheesecake experience or a delightful twist with unique flavor combinations. Embark on a culinary journey and discover the perfect cheesecake recipe to impress your loved ones or satisfy your sweet cravings.

Here are our top 5 tried and tested recipes!

VANILLA CHEESECAKE



Vanilla Cheesecake image

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each ) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST



Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust image

This delectably delicious cheesecake is a huge crowd pleaser in my family. The brilliant crunchy hazelnut crust is a perfect contrast to the sweet, smooth texture of the vanilla filling. This one is always requested for family dinner parties and looks amazing decorated with chocolate truffles (see my other recipes).

Provided by Brittney_B

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

80 g butter, melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts, roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffle, to decorate (see my other recipes)
2 teaspoons vanilla extract
250 g cream cheese, softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs

Steps:

  • Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
  • Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
  • Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
  • Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
  • For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
  • Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
  • Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
  • Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
  • To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

VANILLA-HAZELNUT CHEESECAKE



Vanilla-Hazelnut Cheesecake image

This is a wonderful cheesecake recipe from Baking with Julia. Unusual technique--hazelnuts are caramelized, and then formed into a paste which is combined with part of the batter to form a swirl pattern. This is also a lighter cheesecake recipe than normal; notice that there is no thick pasty butter-graham crust, but just a light sprinkling of graham crumbs around the edges. Also, the recipe uses neufchatel cheese instead of the heavier cream cheese, and also low-fat cottage cheese. However, you'd never know this recipe is lower-fat; it is light and creamy. (Note that instead of the usual springform pan, this is baked in a regular 8-inch cake pan. Be sure to prepare the pan as indicated to avoid sticking.) Also, cook time includes 24-hour chill time in the fridge.

Provided by spatchcock

Categories     Cheesecake

Time 3h25m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 cups low-fat small-curd cottage cheese (2%)
1 cup sugar
3 tablespoons sugar
1 tablespoon water
2 tablespoons toasted toasted skinned and chopped hazelnuts
8 ounces neufchatel cheese
1 vanilla beans, split or 1 tablespoon pure vanilla extract
3 large eggs
1/4 teaspoon salt
3 -4 tablespoons crushed hazelnut biscotti (I used graham crackers) or 3 -4 tablespoons graham crackers (I used graham crackers)

Steps:

  • Draining the Cheese.
  • Set a strainer over a bowl and spoon the cottage cheese into it. Cover the set-up with plastic wrap and refrigerate for at least all hour or until the excess moisture has drained out of the Cheese.
  • Line a baking sheet with parchment paper and set aside.
  • Making the Hazelnut Paste.
  • While the cheese is draining, stir 3 tablespoons of - the sugar and the water together in a small saucepan. Cover the pan, set it over medium heat, and bring to a simmer. Remove the cover, dip a pastry brush into cold water, and wash down any sugar crystals that may have formed on the sides of the pan. Keep the pan uncovered and continue to cook the sugar until it turns very pale yellow--drop a little on a white plate to test the color. Add the chopped hazelnuts to the pan and stir gently with a small wooden spoon or a chopstick just until the nuts are coated with syrup. Swirl the pan carefully and continue to cook until the syrup tests medium amber on a white plate. Immediately turn out the caramelized nuts onto the parchment-lined baking sheet. Set the caramel aside to cool and harden. Break the caramel into pieces and process to a paste in a food processor. Scrape the paste into a small bowl, cover, and set aside.
  • Position a rack in the lower third of the oven and preheat the oven to 350ºF Line a 2-inch-high 8-inch round cake pan with a parchment paper circle and coat the sides of the pan lightly with vegetable oil spray. Put a kettle of water on to boil and set aside a roasting pan that will hold the cake pan and about an inch of boiling water.
  • MAKING THE BATTER.
  • Spoon the drained cottage cheese into the work bowl of a food processor fitted with the metal blade and process for 2 to 3 minutes scraping down the sides as needed. Don't try to cut the processing time short-you need this time to make the cottage cheese silken. Leave the cheese in the processor while you prepare the rest of the batter's ingredients.
  • Soften the Neufchatel cheese by either warming it gently in the top of a double boiler or heating it in a microwave oven for about 30 seconds; stir until smooth. Put the Neufchatel cheese into the work bowl along with the soft, pulpy seeds from the vanilla bean (just scrape them out of the pod with the point of a small knife) or the vanilla extract. Add the eggs, the remaining I cup sugar, and the salt and Pulse just Until the mixture is smooth, scraping down the sides of the bowl a couple times during the process. Don't overdo it, or you'll have a thin batter.
  • Measure out 1 cup batter and gradually add it to the hazelnut paste, mixing well. Pour the remaining batter into the prepared pan. Drop 10 spoonfuls of the hazelnut batter randomly over the vanilla batter. Dip a table knife into tile pan and swirl the two batters to create a marbled pattern-take care not to overmix, or you'll end up blending, not marbleizing, the batters.
  • Put the cake pan into the roasting pan, open the oven, slide out the lower rack, and place the pan on it. Pour boiling water into the roasting pan until it comes about 1 inch up the sides of the cake pan and then very carefully slide the oven rack back into position, taking care not to let any water slosh onto the cake. Bake for 40 to 45 minutes, until the cake has risen slightly and is just beginning to come away from the sides of the pan. Remove tile cake from its water bath and put it on a rack to cool to room temperature. or for as long as 2 days.
  • When completely cool, cover and chill for at least 24 hours, Or for as long as 2 days.
  • UNMOLDING THE CAKE.
  • To unmold the cake, run a thin metal spatula around the edges. Cover the pan tightly with plastic wrap, place a flat plate or a cardboard cake round against the plastic, and invert the cake and plate. Rap the pan lightly to release the cake-you'll feel it fall against the plate-then remove the pan and peel away the paper. Put a serving plate or cardboard cake circle on the cake and carefully turn the cake so that it is right side up on the circle. Remove the plastic wrap and press the crumbs around the sides of the cake. Cut the cake using a long sharp knife, dipping it into hot water and wiping it dry between cuts.
  • STORING.
  • The cake will keep for 2 days in the refrigerator, covered with plastic wrap.

Nutrition Facts : Calories 224.1, Fat 8.7, SaturatedFat 4.5, Cholesterol 84.3, Sodium 353.2, Carbohydrate 26.5, Fiber 0.2, Sugar 24.1, Protein 10.6

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST



Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust image

This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.

Provided by Jessie Sheehan

Yield Makes one 9-inch round cake

Number Of Ingredients 11

9 oz. (255 g) crispy chocolate cookies, such as Nabisco chocolate wafers
3 Tbsp. granulated sugar
½ tsp. kosher salt
7 Tbsp. (99 g) unsalted butter, melted and cooled slightly
½ tsp. vanilla extract
16 oz. (453 g) cream cheese, at room temperature
One 14-oz. can (397 g) sweetened condensed milk
½ tsp. kosher salt
3 Tbsp. freshly squeezed lemon juice
2 tsp. vanilla extract
Dutch-process cocoa powder for dusting (optional)

Steps:

  • Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
  • To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
  • To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
  • When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

LEMON CHEESECAKE WITH HAZELNUT CRUST



Lemon Cheesecake with Hazelnut Crust image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Spring     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 13

For crust
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons powdered sugar
5 tablespoons unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
Lemon slices (optional)
Fresh mint sprigs (optional)

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
  • Make filling:
  • Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
  • Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
  • Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cheesecake will taste. Use real vanilla extract, not imitation, and make sure the hazelnuts are fresh.
  • Don't overmix the batter: Overmixing can make the cheesecake tough. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely: This will help it set properly and prevent it from falling apart.
  • Serve the cheesecake with your favorite toppings: Some popular toppings include fresh berries, whipped cream, and caramel sauce.

Conclusion:

This vanilla baked cheesecake with hazelnut and cinnamon crust is a delicious and elegant dessert that is perfect for any occasion. With its creamy filling, crunchy crust, and sweet cinnamon flavor, this cheesecake is sure to be a hit. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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