Espresso Hazelnut Cheesecake

About this recipe

Discover the perfect blend of espresso and hazelnut in this creamy cheesecake. Infused with rich espresso and topped with a crunchy hazelnut crust, this cheesecake is an indulgent treat for dessert enthusiasts and coffee lovers alike.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped hazelnuts
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup chopped hazelnuts for garnish

Directions

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

   Mix graham cracker crumbs, chopped hazelnuts, and melted butter. Press into a 9-inch springform pan.

3. 3

   Beat cream cheese, sugar, flour, espresso powder, and vanilla until smooth.

4. 4

   Add eggs one at a time, mixing thoroughly. Incorporate sour cream and heavy cream.

5. 5

   Pour filling over crust, smoothing the top.

6. 6

   Bake for 55-60 minutes until center sets and browns lightly.

7. 7

   Cool in the pan for 10 minutes. Use a knife to loosen edges and remove the pan's sides.

8. 8

   Chill for at least 4 hours before garnishing with hazelnuts.