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Hazelnut Cheesecake with Salted Caramel Glaze


For the Filling:

16 ounces cream cheese, softened

1 cup granulated sugar

1 cup whole milk

1 cup crème fraiche or sour cream

2 tablespoons Cup4Cup flour

1 teaspoons vanilla extract

For the Crust:

1/2 cup finely ground hazelnuts

1 cup Cup4Cup flour

1 cup brown sugar

1/2 cup unsalted butter, cold and cubed.

For the Glaze:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

2 tablespoons unsalted butter, room temp.

1 teaspoon kosher salt


For the Crust:

1. Preheat oven to 325°F.

2. Combine all crust ingredients for the crust in a bowl until the mixture resembles coarse sand and the butter pieces are pea-sized.

3. Pat down the crust mixture with your hands in the bottom of a spring form pan.

4. Bake in the oven for 15 min, set aside and allow it to cool.

For the Filling:

1. Combine all of the filling ingredients in a mixing bowl and whip until well incorporated.

2. Place filling on top of the cooled crust in the spring form pan.

3. Bake in the oven for 1 hour. Set aside and cool completely.

For the Glaze:

4. Place sugar and water in a small pot.

5. Place pot over medium high heat and allow sugar to caramelize.

6. Once it is a medium-amber color. Pull off the heat and add in heavy cream and butter. Be cautious of the hot steam. Once everything is combined, add in the salt to season.

7. Allow the glaze to cool slightly and then pour over the completely cooled cheesecake.