Real Recipes From Real Home Cooks ®

hazlenut cheesecake

(1 rating)
Recipe by
Ronnie Abbott
Ogden, UT

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

(1 rating)
yield 20 serving(s)
prep time 1 Hr
cook time 1 Hr 10 Min

Ingredients For hazlenut cheesecake

  • 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)

How To Make hazlenut cheesecake

  • 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.

Categories & Tags for Hazlenut Cheesecake:

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