Caramel Cheesecake With Hazelnut Crust

Recipe by Meryl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make this cake one day ahead.
  • For crust: Wrap foil tightly around outside of a 9-inch round springform pan.
  • In food processor, blend hazelnuts and sugar together until ground finely.
  • Mix in the melted butter until it forms moist clumps.
  • Press onto the bottom of the pan only. Do not coat the sides.
  • For filling: Preheat oven to 350 F (325 F for dark pans).
  • Using an electric mixer, beat the cream cheese, sugar and vanilla together in a large bowl until well mixed.
  • Add the eggs one at a time, and beat just until well blended.
  • Pour filling into the pan.
  • Bake until cheesecake is puffy and the edges are set. The center should still wobble ever so slightly when gently shaking the pan, about 50 minutes.
  • Set pan onto a wire rack, and run a sharp knife around the edges.
  • Cool cake completely.
  • Remove the foil. Cover the cake with plastic wrap and refrigerate overnight.
  • For caramel sauce: Mix sugar and water in a heavy-duty medium saucepan. Heat over medium heat until the sugar is completely dissolved.
  • Raise the heat to high, and boil without stirring until the syrup becomes a deep amber color. While heating, brush down the sides of the pan occasionally with a wet pastry brush. Also, occasionally swirl the pan. The whole process should take about 7 minutes.
  • Remove from the heat and carefully add the cream (the mixture will bubble).
  • Keep boiling until the sauce is reduced to 2 cups, stirring occasionally, about 5 minutes. Cool completely.
  • Evenly distribute 1/2 cup of the caramel sauce on top of the cheesecake, leaving a 1/2-inch border from the edges.
  • Place hazelnuts around the outside edges.
  • Cover and chill until the topping is fully set, about 2 hours.
  • (Can be prepared 1 day ahead, if you keep cheesecake covered and chilled. Refrigerate any remaining sauce.).
  • To serve: Remove sides of pan, and transfer cake to serving plate.
  • Rewarm remaining sauce just until pourable but not warm.
  • Cut cheesecake into slices. Pass around the sauce separately.
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