Oregon Hazelnut Cheesecake

Hazelnuts make a pretty topper for this rich cheesecake dessert.



by 2  people


add your rating
add a comment
Servings: 12 to 16
Prep Time: 35 mins
Related Categories: Cheesecake, Desserts
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   
    recipe Hazelnut Crumb Topping (see recipe below)
  • see savings
    On Sale
    2   teaspoons 
    butter
  • see savings
    On Sale
    3/4  cup 
    toasted* hazelnuts, finely ground
  • see savings
    On Sale
    3  8  ounce package 
    cream cheese, softened
  • see savings
    On Sale
    1   cup 
    sugar
  • see savings
    On Sale
    2   tablespoons 
    sifted cake flour or all-purpose flour
  • see savings
    On Sale
    1/2  cup 
    half-and-half or light cream
  • see savings
    On Sale
    1/3  cup 
    honey
  • see savings
    On Sale
    4   
    eggs, slightly beaten
  • see savings
    On Sale
    1/2  cup 
    toasted* hazelnuts, coarsely chopped
Hazelnut Crumb Topping
  • see savings
    On Sale
    1/4  cup 
    packed brown sugar
  • see savings
    On Sale
    2   tablespoons 
    all-purpose flour
  • see savings
    On Sale
    1/8  teaspoon 
    ground cinnamon
  • see savings
    On Sale
    2   tablespoons 
    butter
  • see savings
    On Sale
    1/2  cup 
    toasted hazelnuts,* chopped


Directions
1.
Prepare Hazelnut Crumb Topping. Set aside.
2.
Preheat oven to 400 degree F. For crust, use the butter to grease bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Press ground hazelnuts onto the bottom and sides of the pan. Chill while preparing filling.
3.
For filling, in a large mixing bowl beat cream cheese, sugar, and flour with an electric mixer until smooth. Stir in half-and-half, honey, eggs, and coarsely chopped hazelnuts.
4.
Pour filling into nut-lined pan. Place pan in a shallow baking pan. Bake for 20 minutes. Carefully sprinkle Hazelnut Crumb Topping evenly over top of cheesecake. Reduce oven temperature to 300 degree F and bake 35 to 40 minutes more or until center appears nearly set when shaken.
5.
Cool in springform pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. (Top may crack upon cooling.) Makes 12 to 16 servings.
Hazelnut Crumb Topping
1.
In a bowl stir together brown sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in toasted hazelnuts,* chopped.

Tip
  • * Toasting Hazelnuts: Preheat oven to 350 degree F. Spread hazelnuts in a single layer in a shallow baking pan. Bake, uncovered, for 8 to 10 minutes, stirring once or twice, until portions of nuts visible through skin appear lightly browned. Immediately pour out onto a clean kitchen towel. Fold towel over nuts; rub gently with towel to remove skins.
Nutrition information
Per Serving: cal. (kcal) 500, Fat, total (g) 37, chol. (mg) 144, sat. fat (g) 16, carb. (g) 36, Monosaturated fat (g) 16, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 30, pro. (g) 10, vit. A (IU) 1020, vit. C (mg) 1, sodium (mg) 223, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Coconut Macaroon Cheesecake
Coconut Macaroon Cheesecake

The topping on this cheesecake tastes like a light macaroon cookie.

 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
how tos

shop our favorite products