Oregon Hazelnut Cheesecake

Oregon Hazelnut Cheesecake

Hazelnuts make a pretty topper for this rich cheesecake dessert.

by 2  people
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Cheesecake, Desserts
Recipe from Better Homes and Gardens
SERVINGS
12 to 16
PREP TIME
35 mins

Oregon Hazelnut Cheesecake

Hazelnuts make a pretty topper for this rich cheesecake dessert.

Oregon Hazelnut Cheesecake
SERVINGS
12 to 16
PREP TIME
35 mins
by 2  people
add your rating
add a comment

Related Categories:

Cheesecake, Desserts
Ingredients
  • 1   recipe Hazelnut Crumb Topping (see recipe below)
  • 2   teaspoons butter
  • 3/4  cup toasted* hazelnuts, finely ground
  • 3  8  ounce package cream cheese, softened
  • 1   cup sugar
  • 2   tablespoons sifted cake flour or all-purpose flour
  • 1/2  cup half-and-half or light cream
  • 1/3  cup honey
  • 4   eggs, slightly beaten
  • 1/2  cup toasted* hazelnuts, coarsely chopped
Hazelnut Crumb Topping
  • 1/4  cup packed brown sugar
  • 2   tablespoons all-purpose flour
  • 1/8  teaspoon ground cinnamon
  • 2   tablespoons butter
  • 1/2  cup toasted hazelnuts,* chopped

Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

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. 
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.

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
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