Espresso Hazelnut Cheesecake
colin lee
over 1 year ago
This decadent cheesecake combines the rich flavors of espresso and hazelnut for a truly indulgent dessert. The creamy cheesecake filling is infused with espresso and topped with a crunchy hazelnut crust. It's the perfect treat for coffee lovers and dessert enthusiasts alike.
Cooking Time
1 hour 15 minutes
Serving Size
8-10 servings
Nutrition Per Serving
Cal
450
Protein
7g
Fat
32g
Sat Fat
16g
Carbs
35g
Chole
130mg
Fiber
2g
Sugar
25g
Sodium
300mg
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
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, finely chopped hazelnuts, and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese, sugar, flour, instant espresso powder, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until well combined.
- Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is set and the top is lightly browned. Remove from the oven and let cool in the pan for 10 minutes.
- Run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and let the cheesecake cool completely.
- Refrigerate for at least 4 hours, or overnight, before serving.
- When ready to serve, garnish with chopped hazelnuts.
- Slice and enjoy!
How does this recipe look?
Find your next favorite recipe with AI