Oregon Hazelnut Cheesecake Recipe

Name: Oregon Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cup Graham cracker crumbs; 2 tbsp. butter, melted; 1/2 lb. cream cheese, softened; 1/3 cup sour cream; 1/3 cup sugar; 2 tsp. all-purpose flour; 2 tbsp. fresh lemon juice; 1/4 tsp. vanilla; 2 lg. egg yolks; 2 lg. egg whites, at room temperature; 2 tbsp. Oregon hazelnuts, roasted and ground; 1 dash cream of tartar

Servings: persons

2-1/2 cup Graham cracker crumbs
2 tbsp. butter, melted
1/2 lb. cream cheese, softened
1/3 cup sour cream
1/3 cup sugar
2 tsp. all-purpose flour
2 tbsp. fresh lemon juice
1/4 tsp. vanilla
2 lg. egg yolks
2 lg. egg whites, at room temperature
2 tbsp. Oregon hazelnuts, roasted and ground
1 dash cream of tartar

1
Combine crumbs and butter and press mixture in bottom of 8-inch springform pan, three inches deep.
2
With electric mixer beat cream cheese and sour cream until smooth; add sugar and flour.
3
Beat in lemon juice and vanilla, then egg yolks, one at a time; stir in nuts.
4
In another bowl beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks; fold into cream cheese mixture gently and thoroughly.
5
Spoon into pan and bake in a 275F.
6
oven for 1 hour and 15 minutes, or until firm in center.
7
Let cool in pan on a rack.
8
Chill, covered loosely, for at least 6 hours.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2-1/2 cup Graham cracker crumbs, 2 tbsp. butter, melted, 1/2 lb. cream cheese, softened, 1/3 cup sour cream, and more.

Yes, Oregon Hazelnut Cheesecake 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.

Oregon Hazelnut Cheesecake

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