This indulgent Hazelnut Caramel Cheesecake combines the creamy elegance of a no-bake cheesecake with the rich, buttery sweetness of caramel and the satisfying crunch of toasted hazelnuts. Nestled atop a classic graham cracker crust, this dessert is a delightful blend of textures and flavors that make it an irresistible treat for holidays, celebrations, or any special occasion.
Why You’ll Love This Recipe
- Decadent and creamy: The rich cream cheese filling creates a smooth and luscious texture.
- No need for water baths: This baked cheesecake is easy to prepare without complicated baking techniques.
- Perfect for entertaining: The elegant presentation and gourmet flavor profile make it a show-stopper.
- Customizable: You can tweak the caramel or nut toppings to suit your preferences.
- Make-ahead friendly: Ideal for prepping the night before your event.
- Balanced flavors: The tang of sour cream, sweetness of caramel, and nuttiness of hazelnuts create a perfect harmony.
- Elevated but approachable: Impressive enough for guests, yet simple enough for home bakers.
- Great texture: Crunchy base, silky filling, and nutty topping provide satisfying contrasts.
- Versatile: Pairs well with coffee, dessert wines, or fruit compote.
- Seasonal charm: A great dessert for fall and winter gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- graham cracker crumbs
- unsalted butter, melted
- cream cheese, softened
- granulated sugar
- brown sugar
- sour cream
- heavy cream
- large eggs
- vanilla extract
- salt
- caramel sauce (store-bought or homemade)
- toasted whole hazelnuts
Directions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- In a bowl, mix graham cracker crumbs with melted butter. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, and salt, and blend well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in sour cream, heavy cream, and vanilla extract until smooth and creamy.
- Pour the mixture over the crust and smooth the top.
- Bake for 55–60 minutes, until the center is just set. Turn off the oven and let the cheesecake cool inside with the oven door ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, pour caramel sauce over the top and scatter toasted hazelnuts evenly.
- Optional: Warm additional caramel sauce and drizzle over individual slices when serving.
Servings and timing
Servings: 10 slices
Prep Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 6 hours (including chilling)
Calories: Approximately 495 kcal per slice
Variations
- Chocolate twist: Add a layer of melted chocolate between the crust and filling for a richer dessert.
- Nut substitutes: Replace hazelnuts with pecans or almonds for a different flavor profile.
- Salted caramel: Use salted caramel sauce for a sweet-salty balance.
- Mini cheesecakes: Make individual portions in muffin tins for easy serving.
- Crust upgrade: Swap graham crackers for chocolate or vanilla wafer cookies.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze without the caramel and nuts for up to 2 months. Wrap tightly in plastic wrap and foil.
- Reheating: Not recommended to reheat; serve chilled for best texture and flavor.
FAQs
What is the best way to toast hazelnuts?
Spread whole hazelnuts on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, shaking the pan halfway through. Rub off skins with a kitchen towel after toasting.
Can I use a different type of crust?
Yes, chocolate cookie or digestive biscuit crusts make great alternatives.
Can I make this cheesecake without eggs?
Yes, but the texture will change. Try substituting with a no-bake filling using whipped cream and gelatin.
Is it necessary to bake the crust?
Baking helps set the crust and provides a firmer base, but you can chill it for 30 minutes instead if preferred.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter, and let the cheesecake cool gradually in the oven with the door ajar.
Can I make the cheesecake ahead of time?
Yes, it’s ideal for making a day in advance to ensure it chills and sets properly.
What type of caramel should I use?
Use either store-bought or homemade caramel sauce. Ensure it’s thick enough to stay on top of the cheesecake.
How do I know when the cheesecake is done baking?
The center should be slightly jiggly, but the edges should look set.
Can I use low-fat cream cheese?
You can, but the texture may be less rich and creamy. Full-fat cream cheese is recommended.
How do I cut clean cheesecake slices?
Use a sharp knife dipped in hot water and wiped dry between each slice for clean edges.
Conclusion
Hazelnut Caramel Cheesecake is a luxurious dessert that delivers on both flavor and presentation. With its silky filling, rich caramel topping, and crunchy hazelnuts, it offers an elevated dessert experience perfect for impressing guests or treating yourself. Whether you’re celebrating a special occasion or simply indulging in something sweet, this cheesecake is sure to leave a lasting impression.
PrintHazelnut Caramel Cheesecake
This decadent no-bake cheesecake features a creamy vanilla filling over a graham cracker crust, layered with rich caramel and toasted hazelnuts. It’s a show-stopping dessert perfect for holidays or special gatherings.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup caramel sauce (store-bought or homemade)
- 3/4 cup toasted whole hazelnuts
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, and salt. Mix well.
- Add eggs one at a time, beating after each addition. Then mix in sour cream, heavy cream, and vanilla extract until smooth and creamy.
- Pour the mixture over the crust and smooth the top.
- Bake for 55–60 minutes or until the center is just set. Turn off the oven and let cheesecake cool inside with door ajar for 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
- Before serving, pour caramel sauce over the top and scatter toasted hazelnuts evenly.
- Optional: Warm extra caramel and drizzle more over individual slices for added indulgence.
Notes
- Use a water bath during baking to prevent cracking.
- Make sure cream cheese is fully softened to avoid lumps.
- Cheesecake can be made a day in advance for convenience.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 32g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg