Oregon Hazelnut Cheesecake

Hazelnuts make a pretty topper for this rich cheesecake dessert.

Prep Time:
35 mins
Chill Time:
4 hrs
Cool Time:
2 hrs
Bake Time:
55 mins
Total Time:
35 mins


  • 1 recipe Hazelnut Crumb Topping (see recipe below)

  • 2 teaspoon butter

  • ¾ cup toasted* hazelnuts, finely ground

  • 3 8 ounce package cream cheese, softened

  • 1 cup sugar

  • 2 tablespoon sifted cake flour or all-purpose flour

  • ½ cup half-and-half or light cream

  • cup honey

  • 4 eggs, slightly beaten

  • ½ cup toasted* hazelnuts, coarsely chopped

Hazelnut Crumb Topping

  • ¼ cup packed brown sugar

  • 2 tablespoon all-purpose flour

  • teaspoon ground cinnamon

  • 2 tablespoon butter

  • ½ cup toasted hazelnuts,* chopped


  1. Prepare Hazelnut Crumb Topping. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Hazelnut Crumb Topping

  1. 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.

* 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 (per serving)

500 Calories
37g Fat
36g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 500
% Daily Value *
Total Fat 37g 47%
Saturated Fat 16g 80%
Cholesterol 144mg 48%
Sodium 223mg 10%
Total Carbohydrate 36g 13%
Total Sugars 30g
Protein 10g
Vitamin C 1.2mg 6%
Calcium 90.9mg 7%
Iron 2.2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.