Hazelnut Turtle Cheesecake

Hazelnut Turtle Cheesecake

 

Crust

2 1/2 oz pretzels

4 oz graham crackers

1/3 cup butter

1/4 cup sugar

 

Caramel Hazelnut Layer

3/4 cup caramel sauce

1/2 cup toasted, chopped hazelnuts

 

Filling

2# cream cheese, soft

1 1/4 cups sugar

4 eggs

3/4 cup heavy cream

1 Tablespoon vanilla extract

 

Ganache and Garnish

1/2 cup heavy cream

8 oz dark chocolate, chopped or chips

1/4 cup corn syrup

1/2 teaspoon vanilla extract

1/4 cup toasted, chopped hazelnuts

 

Preheat oven to 350F. Toss together the pretzel and graham crumbs, sugar, and melted butter until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch spring form pan. Bake for 10 minutes. Remove from oven and cool completely before placing in the fridge until cold. In a small bowl, stir together the caramel sauce and hazelnuts. Pour onto the cooled crust and gently spread into an even layer. Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-hazelnut layer and bake for 60 minutes, or until the edges are set, but the middle still jiggles a little. Place the pan on a wire rack until room temperature, about an additional hour. Once at room temperature, refrigerate for at least 6 hours (preferably overnight), or in the freezer for about 2 hours. Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Pour the ganache over the top of the cheesecake, and immediately sprinkle with chopped hazelnuts. Once ganache is completely set, cut cheesecake into 12 pieces, using a serrated knife heated in hot water and cleaned with a towel after each cut. Store in an airtight container in the fridge for up to 1 week.

 

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