Oregon Hazelnut Cheesecake Hazelnuts make a pretty topper for this rich cheesecake dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 4 hrs Cool Time: 2 hrs Bake Time: 55 mins Total Time: 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 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 ⅓ 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 ⅛ teaspoon ground cinnamon 2 tablespoon butter ½ cup toasted hazelnuts,* chopped Directions 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. 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. * 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. Rate it Print Nutrition Facts (per serving) 500 Calories 37g Fat 36g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.