Hazelnut Praline Cheesecake
Ingredients
- 1 1/4 cups cake flour ⓘ
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup (packed) golden brown sugar ⓘ
- Hazelnut Praline ⓘ
- 4 8-ounce packages cream cheese, room temperature ⓘ
- 1 cup sugar ⓘ
- 2 tablespoons all purpose flour ⓘ
- 2 tablespoons whipping cream ⓘ
- 1 teaspoon vanilla extract
- 4 large eggs ⓘ
Instructions
- Position rack in center of oven; preheat to 350F.
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Mix flour, butter and brown sugar in processor until moist clumps form.
- Press mixture onto bottom of prepared pan.
- Bake until crust is golden, about 25 minutes.
- Cool.
- Wrap outside of pan with double layer of heavy-duty foil.
- Reserve 1/2 cup praline for garnish.
- Grind remaining praline to powder in processor.
- Beat cream cheese and su gar in large bowl until smooth.
- Beat in flour, then cream and vanilla.
- Beat in eggs 1 at a time.
- Fold in praline powder.
- Transfer filling to crust.
- Place springform pan in roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake until center is just set, about 1 hour 20 minutes.
- Transfer cake to rack.
- Run small sharp knife around sides of cake to loosen.
- Cool completely.
- Remove foil from pan sides.
- Chill cake overnight.
- (Can be prepared 3 days ahead.
- Cover and keep refrigerated.)
- Release pan sides.
- Transfer cake to platter.
- Mound reserved coarsely crushed praline atop center of cake and serve.
Nutrition & Diet Analysis (per serving)
763
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).