Caramel and Hazelnut Cheesecake

Name: Caramel and Hazelnut Cheesecake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Cookies 8.5 oz; Butter 8 tbsp; Philadelphia cream cheese 23 oz; Powdered sugar 1 cup; Fresh liquid cream 3.5 oz; Gelatin in sheets 0.4 oz; Sugar 1 cup; Butter 7 tbsp; Whole peeled hazelnuts 3.5 oz

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Serving: 6
Note + chilling time in the fridge (at least 2.5 hours total)

PRESENTATION

So here's the thing, when it comes to American desserts, the cheesecake with caramel and hazelnuts is like, the real deal. It just draws attention at any gathering. Really good stuff. The base of crispy Digestive cookies is perfect—firm and solid. Which is great. And look, what sets this dessert apart is the smooth Philadelphia cream cheese filling mixed with the bold, almost bitter edge of dark caramel sauce. It's a classic no-bake cheesecake, so you get all that rich taste without ever having to turn on the oven. Seriously good.

The sweet creaminess perfectly pairs with the tangy caramel. And the crunch of toasted hazelnuts? It takes the dessert to a whole new level. No question. Whether you call it cheesecake with caramel and hazelnuts or just a really good dessert, it always feels special. Like, really, really special.

Among all those easy cheesecake recipes, this one is the go-to for anyone who wants something both elegant and comforting. And, people rave about the no-bake caramel and hazelnut cheesecake for birthdays, BBQs, or whenever they just crave something amazing. The golden sheen of the caramel drizzle and the crunchy hazelnut topping make it not just beautiful but super tasty too. Some folks like to add a sprinkle of sea salt—creating a salted caramel and hazelnut cheesecake experience that really amps up the flavors.

The texture? Oh, it's all about contrast—smooth and creamy against the solid biscuit base with a nutty finish. It fits right in with other no-bake desserts or spoon desserts, yet it feels just right, you know? Each slice is a little celebration, mixing sweet, salty, and crunchy elements. Works great. Whether for a holiday or a casual get-together, this dessert is a crowd-pleaser. Everyone will remember it. For sure.

INGREDIENTS

For the base (for a 7 in springform pan): Cookies 8.5 oz (340 g); Butter 8 tbsp (110 g)

For the filling: Philadelphia cream cheese 23 oz (650 g); Powdered sugar 1 cup (120 g); Fresh liquid cream 3.5 oz (100 g); Gelatin in sheets 0.4 oz (10 g)

For the caramel: Sugar 1 cup (200 g); Butter 7 tbsp (100 g)

To garnish: Whole peeled hazelnuts 3.5 oz (100 g)

Preparation

How to prepare Caramel and Hazelnut Cheesecake

To prepare the caramel and hazelnut cheesecake, start with the base: first melt the butter and let it cool slightly. Meanwhile, process the plain cookies in a food processor 1 until finely ground. Transfer the crushed cookies to a bowl 2 and add the warm melted butter 3.

Mix the mixture well 4, then press it into a springform pan about 7 in (18 cm) in diameter lined with parchment paper 5. Press with your fingers to compact the mixture well on both the base and the sides, which should be fairly high 6. Place in the refrigerator to set for at least 30 minutes.

In the meantime, prepare the filling: soak the gelatin in cold water for about ten minutes 7. Meanwhile heat the cream in a small saucepan, then remove from the heat and add the well‑squeezed gelatin 8. Stir to dissolve it completely 9.

In a separate bowl combine the Philadelphia cream cheese 10 and the powdered sugar 11. Mix with a spatula, then pour in the cream and gelatin mixture 12.

Stir thoroughly to obtain a smooth and homogeneous texture 13. After the base has set, take it out of the refrigerator and pour in the cream cheese mixture 14. Level the surface and chill in the refrigerator for at least one hour 15.

After the cheesecake has chilled, make the caramel: pour the sugar into a small saucepan 16 and let it melt over medium heat without touching it; stir only when it begins to color at the edges 17. As soon as it reaches a nice amber color, remove from the heat and add the butter 18.

Whisk well to combine 19. Pour the hot caramel over the surface of the cheesecake 20 and return to the refrigerator to cool again for at least one hour 21.

Meanwhile roughly chop the hazelnuts with a knife 22. Once cooled, take the cheesecake and garnish the edge with the chopped hazelnuts 23. Your caramel and hazelnut cheesecake is ready to be served 34!