Hazlenut Cheesecake Recipe

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Hazlenut Cheesecake

Ronnie Abbott

By
@sheleighli

Make this the day before you are going to serve is so it will set up in the refrigerator.


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Rating:

Serves:

20

Prep:

1 Hr

Cook:

1 Hr 10 Min

Ingredients

CRUST

1 2/3 c
graham crackers, crushed
1/3 c
granulated sugar
1 Tbsp
ground cinmamon
1/2 tsp
ground nutmeg
1/3 clove
melted butter or margarine

FILLING

4 pkg
8oz cream cheese
1 1/4 c
granulated sugar
2 Tbsp
all-purpose flour
2 tsp
grated lemon zest, optional
1 Tbsp
lemon juice
1/2 tsp
vanilla
4
eggs
1/3 c
whipping cream, half and half or milk
1 or 2 c
sliced, roasted hazelnuts (see note)

Directions Step-By-Step

1
To make crust: Mix Graham Cracker crumbs, sugar, cinnamon and nutmeg thoroughly. Add the melted butter and stir it in well, then press the crust into a 9-inch spring-form pan using the back of a large spoon.
2
To make filling: If possible, let all ingredients come to room temperature.

Preheat oven to 500 degrees. In a bowl, mix cream cheese, sugar, flour, lemon zest, lemon juice, vanilla, eggs and whipping cream.

Then stir in a cup or 2 of slicked hazelnuts. pour into crust.

Bake 10 minutes, or until slightly browned (Watch carefully), then reduce heat to 250 degrees (open door if necessary) and bake for 1 hour.

Let cool at room temperature for several hours(very important). If possible, let cool overnight.
3
NOTE: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275 degree oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

About this Recipe

Course/Dish: Cakes
Hashtags: #cheesecake, #hazelnut