Caramel hazelnut cheesecake is a rich and indulgent dessert that combines the creamy smoothness of cheesecake with the deep flavors of caramel and the crunch of toasted hazelnuts. With a buttery cookie crust, luscious caramel-infused filling, and a glossy caramel-hazelnut topping, this cheesecake is perfect for special occasions, holiday gatherings, or simply treating yourself to a decadent dessert.

Why You’ll Love This Recipe

Rich and creamy texture – The cheesecake is smooth and velvety, perfectly complemented by the crunchy hazelnuts.
Perfect flavor balance – The combination of sweet caramel, toasted hazelnuts, and tangy cream cheese creates a delicious harmony.
Elegant presentation – The caramel glaze and hazelnut topping make this cheesecake visually stunning.
Make-ahead friendly – This cheesecake can be prepared in advance, making it perfect for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

Graham cracker crumbs (or crushed digestive biscuits)
Unsalted butter, melted
Brown sugar

For the Cheesecake Filling:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Caramel sauce (homemade or store-bought)
Cornstarch (for stability)

For the Caramel Hazelnut Topping:

Granulated sugar
Heavy cream
Unsalted butter
Toasted hazelnuts, roughly chopped
Sea salt (optional, for salted caramel)

Directions

1. Prepare the Crust

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined.
Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let cool.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, vanilla extract, and caramel sauce until fully incorporated.
Mix in cornstarch to help prevent cracking.
Pour the filling over the cooled crust and smooth the top.

3. Bake the Cheesecake

Wrap the bottom of the springform pan in aluminum foil and place it in a water bath (a larger baking pan filled with hot water).
Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside the oven.
Transfer to the refrigerator and chill for at least 4 hours or overnight.

4. Prepare the Caramel Hazelnut Topping

In a saucepan over medium heat, melt sugar until it turns amber in color.
Carefully whisk in heavy cream, followed by butter, stirring until smooth.
Remove from heat and stir in chopped toasted hazelnuts and a pinch of sea salt if desired.
Let cool slightly before pouring over the chilled cheesecake.

5. Serve and Enjoy

Once the caramel topping has set, slice and serve. Garnish with extra hazelnuts if desired.

Servings and Timing

Servings: 10-12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Chilling Time: 5 hours
Total Time: 6 hours 20 minutes

Variations

Chocolate Caramel Hazelnut Cheesecake – Add melted chocolate to the filling for a deeper flavor.
Salted Caramel Version – Increase the sea salt in the caramel for a salted caramel twist.
Nut-Free Option – Replace hazelnuts with crushed cookies for a crunchy topping without nuts.
Espresso Infused – Add a shot of espresso to the caramel for a coffee-flavored caramel topping.

Storage/Reheating

Refrigeration – Store the cheesecake in an airtight container in the fridge for up to 5 days.
Freezing – Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Serving Tip – Let the cheesecake sit at room temperature for 10 minutes before serving for the best texture.

FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures even baking.

How do I know when my cheesecake is done?

The edges should be set, and the center should have a slight jiggle when gently shaken.

Can I use store-bought caramel sauce?

Yes, but homemade caramel provides a fresher and richer flavor.

What can I use instead of graham crackers for the crust?

You can use crushed digestive biscuits, Oreos, or shortbread cookies.

How do I toast hazelnuts?

Place them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, then rub off the skins with a towel.

Why did my cheesecake crack?

Overmixing the batter or sudden temperature changes can cause cracks. Using a water bath helps prevent this.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance to allow the flavors to develop fully.

How do I slice the cheesecake neatly?

Use a sharp knife, wipe it clean between cuts, and dip it in warm water for cleaner slices.

Can I use a different type of nut?

Yes, pecans or almonds work well as substitutes for hazelnuts.

What should I serve with this cheesecake?

It pairs well with whipped cream, fresh berries, or a drizzle of extra caramel sauce.

Conclusion

Caramel hazelnut cheesecake is an indulgent and elegant dessert that combines creamy cheesecake, buttery caramel, and the crunch of toasted hazelnuts. With its rich flavors and smooth texture, this cheesecake is perfect for special occasions or simply enjoying a luxurious treat at home. Whether you prefer it classic or with a twist, this recipe is sure to impress.

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Author: Mariem
Total Time: 1 hr 5 mins
Yield: 8 serving 1x

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Description

This Caramel Hazelnut Cheesecake is a luscious blend of creamy cheesecake, rich caramel, and crunchy hazelnuts. A decadent dessert that’s perfect for any occasion!

Instructions

Preheat oven to 325°F (163°C).
Mix cookie crumbs and melted butter, press into a springform pan, and bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well.
Pour batter over the crust and bake for 40 minutes. Let cool.
Drizzle caramel sauce over the cheesecake and sprinkle with hazelnuts.
Refrigerate for at least 4 hours before serving.

Notes

Use toasted hazelnuts for extra flavor.
Serve with whipped cream or additional caramel drizzle.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American