Caramel Cheesecake With Hazelnut Crust Recipe

Ingredients

• 2 cups hazelnuts, toasted
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 5 (8 ounce) packages cream cheese, room temperature
• 1 1/2 cups sugar
• 2 tablespoons vanilla extract
• 3 large eggs
• 3/4 cup sugar
• 1/4 cup water
• 2 cups whipping cream
• additional toasted hazelnuts

Instructions

1. Make the cake one day ahead for the best results.
2. For the crust: Wrap foil tightly around the outside of a 9-inch round springform pan.
3. In a food processor, blend 2 cups of toasted hazelnuts and 1/4 cup of sugar until finely ground.
4. Mix in the 1/4 cup of melted unsalted butter until the mixture forms moist clumps.
5. Press the mixture onto the bottom of the springform pan only; do not coat the sides.
6. For the filling: Preheat your oven to 350°F (or 325°F for dark pans).
7. Using an electric mixer, beat together 5 packages of room temperature cream cheese, 1 1/2 cups sugar, and 2 tablespoons of vanilla extract in a large bowl until well combined.
8. Add 3 large eggs one at a time, beating just until blended after each addition.
9. Pour the filling into the prepared crust and bake until the cheesecake is puffy and the edges are set, about 50 minutes. The center should have a slight wobble when gently shaken.
10. Remove the pan from the oven and set it on a wire rack. Run a sharp knife around the edges to loosen the cheesecake.
11. Cool the cake completely in the pan. Once cooled, remove the foil and cover the cheesecake with plastic wrap. Refrigerate overnight for optimal flavor.
12. For the caramel sauce: In a medium heavy-duty saucepan, mix together 3/4 cup sugar and 1/4 cup water. Heat over medium heat until the sugar is fully dissolved.
13. Raise the heat to high, and boil the mixture without stirring until it turns a deep amber color, about 7 minutes, brushing down the sides with a wet pastry brush occasionally.
14. Remove from heat and carefully add 2 cups of whipping cream (the mixture will bubble).
15. Continue boiling until the sauce reduces to 2 cups, stirring occasionally, about 5 minutes. Allow to cool completely.
16. Spread 1/2 cup of the caramel sauce evenly over the top of the cooled cheesecake, leaving a 1/2-inch border from the edges.
17. Arrange additional toasted hazelnuts around the outer edge of the sauce.
18. Cover and chill the cheesecake until the topping is fully set, about 2 hours. You can make the cheesecake a day ahead, just keep it covered in the refrigerator if you have leftovers.
19. To serve: Remove the sides of the springform pan and transfer the cake to a serving plate. Rewarm any remaining caramel sauce until it is just pourable, but not hot. Cut the cheesecake into slices and serve with the sauce on the side.