OREGON HAZELNUT CHEESECAKE

By gaster16

Ingredients

• Hazelnut Crumb Topping:
• 1 recipe hazelnut crumb topping
• 2 teaspoon butter
• 3/4 cup toasted hazelnuts finely ground
• 3-8 oz. packages cream cheese softened
• 1 cup sugar
• 2 tablespoons sifted cake flour or all-purpose flour
• 1/2 cup half and half or light cream
• 1/3 cup honey
• 4 eggs slightly beaten
• 1/2 cup toasted hazelnuts coarsely chopped
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1/2 cup toasted hazelnuts chopped

Preparation

Step 1

Prepare crumb topping, set aside. preheat oven to 400 degrees. For crust use the butter to grease bottom and 1-1/2” up sides of a 9” springform pan. Press ground hazelnuts onto the bottom and sides of the pan. Chill while preparing filling. For filling, in large mixing bowl beat cream cheese, sugar, and flour with 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 degrees and bake 35-40 minutes more or until center appears nearly set when shaken. Cool springform pan on a wire rack for 15 minutes. Loosen the crust from sides of pan, cool for 30 minutes more. Remove sides of pan, cool cheesecake completely. Cover and chill for at least 4 hours or overnight.

Hazelnut Crumb Topping:

Using pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup toasted hazelnuts chopped.

Toasting Hazelnuts: Preheat oven to 350 degrees. Spread hazelnuts in a single layer in shallow baking pan. Bake, uncovered, for 8-10 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.