Print

Hazelnut Caramel Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
  2. 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.
  3. In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, and salt. Mix well.
  4. Add eggs one at a time, beating after each addition. Then mix in sour cream, heavy cream, and vanilla extract until smooth and creamy.
  5. Pour the mixture over the crust and smooth the top.
  6. 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.
  7. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
  8. Before serving, pour caramel sauce over the top and scatter toasted hazelnuts evenly.
  9. 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

Find it online: https://yumfoodusa.com/hazelnut-caramel-cheesecake/