Hazelnut Cheesecake

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

55 minutes

To make this Hazelnut Cheesecake, prepare a buttery graham cracker crust and press it into a springform pan. Beat softened cream cheese with sugar until smooth, then add eggs, hazelnut extract, vanilla, sour cream, and heavy cream to create a rich, creamy filling. Pour the filling over the crust and bake until set. After baking, cool completely and refrigerate for at least 4 hours before slicing. Top with toasted hazelnuts, whipped cream, or chocolate drizzle for a professional finish.

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1–1.5 tsp Hazelnut Flavoring / Extract
1/2 cup sour cream
1/4 cup heavy cream

Optional Topping

Chopped toasted hazelnuts
Whipped cream
Chocolate drizzle

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Directions

Preheat Oven and Prepare Pan Preheat the oven to 325°F (163°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes, then let cool slightly.
Prepare the Filling In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating gently after each.
Stir in vanilla extract and Hazelnut Extract, followed by sour cream and heavy cream until fully combined.
Assemble and Bake Pour the cheesecake filling over the crust in the springform pan.
Smooth the top with a spatula and place in the oven.
Bake for 50–55 minutes, or until the edges are set and the center slightly jiggles.
Cool and Chill Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight, to fully set.
Serve and Garnish Remove the cheesecake from the springform pan.
Garnish with chopped toasted hazelnuts, whipped cream, or chocolate drizzle as desired.
Slice and enjoy your creamy, nutty hazelnut cheesecake.

Recipe Note

FAQ — Hazelnut Cheesecake

1. Can I use a different crust?

Yes — chocolate cookie crumbs or nut-based crusts work well.

2. How strong should the hazelnut extract be?

Start with 1 tsp; increase to 1.5 tsp for a more pronounced flavor.

3. Can I make this cheesecake without sour cream?

Yes — substitute with Greek yogurt or add a little extra heavy cream for richness.

4. Can I make mini cheesecakes?

Yes — adjust baking time to 25–30 minutes for smaller portions.

5. Can I use pre-flavored hazelnut syrup?

Yes — reduce sugar slightly to balance sweetness.

6. How long does this cheesecake keep?

Store in the refrigerator up to 5 days, tightly covered.

7. Can I freeze this cheesecake?

Yes — wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in the refrigerator before serving.

8. Can I make it dairy-free?

Use vegan cream cheese, plant-based milk, and dairy-free butter substitutes.

9. How do I prevent cracks on top?

Bake in a water bath or avoid overmixing eggs into the batter.

10. Can I add chocolate to the filling?

Yes — fold in melted chocolate for a hazelnut chocolate cheesecake variation.