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Hazelnuts make a pretty topper for this rich cheesecake dessert.


Oregon Hazelnut Cheesecake



  • Prepare Hazelnut Crumb Topping. Set aside.

  • Preheat oven to 400 degree F. For crust, use the butter to grease bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Press ground hazelnuts onto the bottom and sides of the pan. Chill while preparing filling.

  • For filling, in a large mixing bowl beat cream cheese, sugar, and flour with an electric mixer until smooth. Stir in half-and-half, honey, eggs, and coarsely chopped hazelnuts.

  • Pour filling into nut-lined pan. Place pan in a shallow baking pan. Bake for 20 minutes. Carefully sprinkle Hazelnut Crumb Topping evenly over top of cheesecake. Reduce oven temperature to 300 degree F and bake 35 to 40 minutes more or until center appears nearly set when shaken.

  • Cool in springform pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. (Top may crack upon cooling.) Makes 12 to 16 servings.

* Toasting Hazelnuts:

Preheat oven to 350 degree F. Spread hazelnuts in a single layer in a shallow baking pan. Bake, uncovered, for 8 to 10 minutes, stirring once or twice, until portions of nuts visible through skin appear lightly browned. Immediately pour out onto a clean kitchen towel. Fold towel over nuts; rub gently with towel to remove skins.

Nutrition Facts (Oregon Hazelnut Cheesecake)

500 calories; 37 g total fat; 16 g saturated fat; 3 g polyunsaturated fat; 16 g monounsaturated fat; 144 mg cholesterol; 223 mg sodium. 36 g carbohydrates; 2 g fiber; 30 g sugar; 10 g protein; 1020 IU vitamin a; 1 mg vitamin c; 91 mg calcium; 2 mg iron;

Hazelnut Crumb Topping



  • In a bowl stir together brown sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in toasted hazelnuts,* chopped.



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