Cheesecake with Hazelnuts Recipe

Name: Cheesecake with Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs finely ground; 3/4 cup hazelnuts (filberts) shelled, toasted, ground; 2 tablespoons sugar granulated; 2 tablespoons butter melted; 3 packages cream cheese 8 ounces, room temp; 1 cup sugar granulated; 3 large eggs lightly beaten; 3 tablespoons creme de cocoa; 1 pint sour cream; 2 tablespoons sugar granulated; 1 whole hazelnuts (filberts) shelled

Servings: persons

1 1/2 cups vanilla wafer crumbs finely ground
3/4 cup hazelnuts (filberts) shelled, toasted, ground
2 tablespoons sugar granulated
2 tablespoons butter melted
3 packages cream cheese 8 ounces, room temp
1 cup sugar granulated
3 large eggs lightly beaten
3 tablespoons creme de cocoa
1 pint sour cream
2 tablespoons sugar granulated
1 whole hazelnuts (filberts) shelled

1
For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in medium bowl and blend thoroughly.
2
Pat mixture into bottom and sides of 8-inch springform pan.
3
Refrigerate until firm, approximately 30 minutes.
4
Preheat oven to 300 degrees.
5
Bake crust 15 minutes.
6
Let cool completely.
7
For Filling: Preheat oven to 350F (180C).
8
Beat cream cheese at low speed in large bowl of electric mixer until smooth.
9
Gradually beat in 1 cup sugar.
10
Add eggs and creme de cocoa and blend until completely smooth, stopping once to scrape down sides of bowl.
11
Pour into cooled crust.
12
Bake until set, about 45 to 50 minutes.
13
Let cool slightly.
14
(Retain oven temperature at 350 degrees).
15
Combine sour cream and remaining sugar in medium bowl and blend well.
16
Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge.
17
Bake 5 minutes.
18
Preheat broiler.
19
Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1 to 2 minutes.
20
Let cool.
21
Refrigerate at least 5 hours, or overnight.
22
Cheesecake can be refrigerated up to one week.
23
Set the hazelnut in center of cake before serving.

1255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups vanilla wafer crumbs finely ground, 3/4 cup hazelnuts (filberts) shelled, toasted, ground, 2 tablespoons sugar granulated, 2 tablespoons butter melted, and more.

Yes, Cheesecake with Hazelnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake with Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions