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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 737
% Daily Value**
Total Fat 64g
Saturated Fat 30g
Unsaturated Fat 4g
Cholesterol 257mg
Sodium 756mg
Total Carbohydrate 25g
Dietary Fiber 3g
Sugars 17g
Protein 20g
Vitamin A  36%Vitamin C  3%
Calcium  30%Iron  10%
Potassium  18%Vitamin E  18%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel-Hazelnut Cheesecake

Recipe Tags: Cheesecake Recipes

Date Added: July 17, 2009


2 Cups Hazelnuts toasted
1/4 Cup Sugar Brown Water
1/4 Cup Unsalted Butter melted (1/2 stick)
5 Packages Cream Cheese room temperature
2 Tablespoons Extract Of Vanilla (up to 2)
3 Eggs in shell (up to 8)
1/4 Cup Water boiling
2 Cups Heavy Whipping Cream (or 1 env. topping)
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1. For crust: Wrap foil tightly around outside of 9-inch-diameter springform pan.

2. Blend hazelnuts and sugar in food processor until nuts are finely ground.

3. Add melted butter; blend until moist clumps form.

4. Press nut mixture onto bottom (not sides) of prepared pan.

5. For filling: Preheat oven to 350F Beat cream cheese, sugar and vanilla in large bowl until well blended.

6. Beat in eggs 1 at a time. Pour filling over crust.

7. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes.

8. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake.

9. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.

10. For caramel sauce: Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.

11. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes.

12. Remove from heat; add cream (mixture will bubble vigorously).

13. Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes.

14. Cool. Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge.

15. Arrange additional hazelnuts decoratively around outside edge of cake.

16. Cover and refrigerate cheesecake until topping sets, about 2 hours.

17. (Can be prepared 1 day ahead. Keep cheesecake refrigerated.

18. Cover and refrigerate remaining sauce). Release pan sides from cheesecake.

19. Transfer cake to platter. Rewarm remaining sauce just until pourable but not warm.

20. Slice cheesecake. Serve, passing sauce separately.

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Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Cheese, Natural Sweeteners allergies.
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