Caramel Cheesecake with Hazelnut Crust
Overview
Total Time: 24 hours 50 minutes
Prep Time: 24 hours
Cook Time: 50 minutes
Servings: 12 slices
Yield: One 9-inch cheesecake
Description: This luxurious caramel cheesecake with a hazelnut crust offers a rich and decadent experience with a delightful contrast between the creamy filling and the crunchy nutty crust. It’s also gluten-free, making it a perfect choice for those with gluten sensitivities. Originally shared upon request for a gluten-free dessert, it has been praised for its fantastic taste and texture.
Categories: Cheesecake
Keywords: Dessert, Cheese, Weeknight, Refrigerator
Ingredients
For the Hazelnut Crust:
- 2 cups hazelnuts
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 5 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the Caramel Sauce:
- 3/4 cup sugar
- 1/4 cup water
- 1 cup heavy cream
For Decoration:
- 2 cups toasted hazelnuts
Nutritional Information (per serving):
- Calories: 827.7
- Fat: 66.4g
- Saturated Fat: 33.7g
- Cholesterol: 221.3mg
- Sodium: 313.1mg
- Carbohydrates: 49.4g
- Fiber: 2.2g
- Sugar: 43.2g
- Protein: 12.9g
Instructions
Prepare the Cake (1 Day Ahead)
-
Prepare the Pan:
- Wrap a 9-inch round springform pan tightly with foil, ensuring that the foil covers the outside of the pan.
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Make the Hazelnut Crust:
- In a food processor, combine 2 cups of hazelnuts and 1/4 cup sugar. Process until finely ground.
- Add the melted butter and pulse until the mixture forms moist clumps.
- Press the mixture evenly onto the bottom of the prepared pan. Do not press the mixture onto the sides.
-
Preheat the Oven:
- Preheat your oven to 350°F (or 325°F if using a dark pan).
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Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese, 1 1/2 cups sugar, and vanilla extract using an electric mixer until well blended.
- Add the eggs one at a time, beating just until each egg is incorporated before adding the next.
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Bake the Cheesecake:
- Pour the filling into the prepared crust.
- Bake for approximately 50 minutes, until the cheesecake is puffy and the edges are set, with the center still slightly wobbly when gently shaken.
- Transfer the pan to a wire rack and run a sharp knife around the edges to loosen the cake from the pan.
- Allow the cheesecake to cool completely in the pan.
-
Chill the Cheesecake:
- Once cooled, remove the foil. Cover the cheesecake with plastic wrap and refrigerate overnight.
Prepare the Caramel Sauce
-
Make the Caramel Sauce:
- In a heavy-duty medium saucepan, combine 3/4 cup sugar and 1/4 cup water. Heat over medium heat until the sugar is completely dissolved.
- Increase the heat to high and boil the mixture without stirring until it turns a deep amber color. This process should take about 7 minutes.
- Remove the saucepan from heat and carefully add the cream. The mixture will bubble vigorously.
- Continue to boil until the sauce is reduced to about 2 cups, stirring occasionally. This should take around 5 minutes. Let the caramel sauce cool completely.
-
Decorate the Cheesecake:
- Evenly spread 1/2 cup of the caramel sauce over the top of the chilled cheesecake, leaving a 1/2-inch border around the edges.
- Arrange the toasted hazelnuts around the outer edge of the cheesecake.
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Chill Again:
- Cover the cheesecake and chill until the caramel topping is fully set, about 2 hours. You can prepare the cheesecake up to this point one day ahead if desired. Store the cheesecake covered and chilled, and refrigerate any remaining caramel sauce.
Serve the Cheesecake
- Serve:
- Remove the sides of the springform pan and transfer the cheesecake to a serving plate.
- Gently rewarm the remaining caramel sauce just until it becomes pourable but not hot.
- Slice the cheesecake into servings and pass the extra caramel sauce separately.
Tips for Success
Selecting Ingredients:
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Make sure it’s softened to room temperature for easy mixing.
- Hazelnuts: Toasting the hazelnuts intensifies their flavor. Be sure to let them cool before grinding.
- Caramel Sauce: The key to a successful caramel sauce is patience. Stirring during the boiling process can cause crystallization, so resist the urge to stir once the sugar has dissolved.
Technique Tips:
- Mixing: Be careful not to overbeat the filling after adding the eggs to avoid incorporating too much air, which can cause cracks.
- Baking: The cheesecake is done when the center still has a slight wobble. It will continue to set as it cools.
- Cooling: Allowing the cheesecake to cool gradually helps prevent cracks. Run a knife around the edges while still warm to help it release from the pan sides.
Decoration Variations:
- Garnishing: Feel free to add chocolate shavings or a drizzle of chocolate ganache for added indulgence.
- Seasonal Twists: Consider adding a fruit topping like fresh berries or a fruit compote to complement the rich caramel and hazelnut flavors.
Storage:
- Refrigeration: This cheesecake should be kept refrigerated and is best served cold. It can be made up to 2 days in advance.
- Freezing: For longer storage, you can freeze the cheesecake without the caramel topping. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
Pairing Suggestions
- Beverages: A rich dessert wine like a late-harvest Riesling or a tawny port complements the caramel and hazelnut notes beautifully. Alternatively, a cup of strong espresso or a glass of milk also pairs well.
- Side Dishes: Serve with a simple mixed berry compote or fresh fruit salad to add a refreshing contrast to the creamy richness of the cheesecake.
Common Questions
Q: Can I use a different type of nut for the crust?
A: Yes, almonds or pecans can be used as substitutes for hazelnuts. The flavor will vary, but they will still provide a delicious and crunchy crust.
Q: How do I prevent my cheesecake from cracking?
A: Avoid overmixing the batter, do not open the oven door during baking, and allow the cheesecake to cool gradually to room temperature before chilling. Running a knife around the edge right after baking also helps.
Q: Can I make this cheesecake without a food processor?
A: Yes, you can chop the hazelnuts finely by hand or use a blender. The goal is to achieve a fine, sand-like texture for the crust mixture.
Q: What should I do if my caramel sauce crystallizes?
A: If the sugar begins to crystallize, you can try adding a little more water and carefully re-melting it over low heat. Preventing crystallization involves not stirring the caramel once it starts boiling and ensuring the sides of the pan are brushed down with a wet pastry brush to remove any sugar crystals.
Conclusion
This Caramel Cheesecake with Hazelnut Crust is a show-stopping dessert that promises to be the highlight of any gathering. Its combination of rich caramel, creamy cheesecake, and crunchy hazelnut crust creates a harmony of textures and flavors that is sure to impress. Perfect for special occasions or simply when you want to treat yourself and your loved ones to something extraordinary, this gluten-free dessert stands out both for its elegance and its delectable taste. Enjoy every bite!
