Ingredients

Bottom

200 grams (7 ounces) Oreo cookies (without filling)
80 grams (2.8 ounces) melted butter
We recommend:
For Oreo cookies:
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Cheesecake

400 grams (14 ounces) cream cheese
90 grams (3.2 ounces) powdered sugar
2 large eggs
100 milliliters (1/2 cup) cream (33%)
We recommend:
For cream cheese:
Prime Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
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For powdered sugar:
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For heavy cream 33%:
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Caramel

150 grams (5.3 ounces) sugar
40 grams (1.4 ounces) butter
100 milliliters (1/2 cup) hot cream (20-30%)
Hazelnuts to taste
We recommend:
For granulated sugar:
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For heavy cream 20-30%:
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For hazelnuts:
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Instructions

Step 1

We would like to share a recipe for a delicious cheesecake with an Oreo bottom, caramel, and hazelnuts. Can you imagine how delicious it is? It's an explosion of taste! This cheesecake turned out to be really delicious, one of the best you’ve ever tasted. This recipe is worth to be tried by your loved ones! The calculation is for a 20 cm (7.9 inch) mold.

Step 2

1. Preheat your oven to 180°C (356°F). Turn the cookies into crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the mold using a glass to form the base and sides of the cheesecake. Bake the base for 5 to 8 minutes.Tip: Allow the baked base to cool completely before adding the filling.

Step 3

2. In a large bowl, add the cream cheese, powdered sugar, eggs, and cream. Mix gently with a whisk—do not whip. This helps prevent the cheesecake from cracking while baking. Pour the filling into the prepared base. Wrap the bottom and edges of the mold with foil to create a water barrier. Place the mold in a larger baking dish filled with water to create a water bath. Bake in the oven for 75 minutes: start at 130°C (266°F) for the first 30 minutes, then increase to 170°C (338°F) for the remaining 45 minutes. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven before removing it.Tip: A water bath helps the cheesecake bake evenly and prevents cracking.

Step 4

3. In a saucepan, melt the sugar over medium heat, stirring constantly. Once melted, add the butter and whisk until combined. Then, add the hot cream gradually, stirring continuously. Let the caramel cook for a couple of minutes until smooth. Allow it to cool to room temperature before pouring over the cooled cheesecake.Tip: Be cautious when adding cream to the hot sugar, as it may splatter.

Step 5

4. Decorate the finished cheesecake with toasted hazelnuts. Bon Appetit!Tip: For extra crunch, you can also sprinkle some crushed Oreo cookies on top.

Servings

Picture this: a slice of this epic cheesecake on a gorgeous plate, paired with a cup of hot, steamy coffee. ☕️

For a **party**, try cutting the cheesecake into mini bites or squares, perfect for guests to grab and enjoy. 🍰

If you're feeling extra fancy, serve each slice with a dollop of freshly whipped cream or even a scoop of your favorite ice cream. **Vanilla** works wonders! 🍦

Don't forget to sprinkle a few **extra toasted hazelnuts** on top for that added crunch and visual appeal. 🌰

This caramel hazelnut Oreo cheesecake isn't just dessert; it's an experience. Serve it up and watch the smiles light up! 😊

Equipment

20 cm (7.9 inch) round baking mold

Make sure to use a leak-proof mold for the water bath to avoid any mishaps.

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Food processor or rolling pin

If you don't have a food processor, using a rolling pin to crush the Oreo cookies in a sealed plastic bag works just as well.

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Mixing bowls

You’ll need separate bowls for the Oreo base, cheesecake mixture, and caramel. Larger bowls work best for easier mixing.

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Whisk

A whisk is perfect for gently mixing the cheesecake filling to avoid cracks during baking.

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Aluminum foil

This is essential for wrapping the mold to prevent water from seeping in during the water bath baking.

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Water bath container

Choose a container larger than your baking mold to hold the water bath and evenly cook the cheesecake.

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Variations

Making it gluten-free? No problem! Simply swap out the Oreo cookies for a gluten-free variety. There are some delicious options available at most supermarkets. 🌾

Want it to be vegan? It’s easier than you might think! Use a vegan cream cheese substitute and instead of regular butter, use a plant-based butter. Replace the eggs with a mixture of flax seeds and water (1 tbsp ground flax seeds + 3 tbsp water = 1 egg). For the caramel, opt for coconut cream and vegan sugar. You won't lose any of that rich, decadent flavor! 🌱

Faq

  • How do I prevent my cheesecake from cracking?

    Mix the cream cheese filling gently and avoid over-beating. Baking the cheesecake in a water bath also helps in preventing cracks.

  • Can I use a different type of nut instead of hazelnuts?

    Absolutely! Try using almonds, pecans, or walnuts for a different flavor and texture.

  • How do I know when my cheesecake is done baking?

    The cheesecake should be mostly set but still a bit jiggly in the center. It will firm up as it cools.

  • Can I make the caramel in advance?

    Yes, you can prepare the caramel a day or two ahead. Just store it in an airtight container in the fridge and warm it slightly before using it.

  • How long can I store the cheesecake?

    This cheesecake keeps well in the refrigerator for up to 5 days when stored in an airtight container. It can also be frozen for up to a month.

  • Can I add fruit to the cheesecake?

    Of course! Fresh berries or even a fruit compote can make a delicious topping. Add them just before serving to keep them fresh and vibrant.

Nutrition facts

Cheesecake with Oreo bottom, caramel & hazelnuts
Recipe Yield:8 servings
Calories:Approx 475 calories per serving
Calories (Min - Max):450 - 500
Total Fat:35g
Saturated Fat:20g
Protein:6g
Total Carbohydrate:30g
Total Sugars:25g