Lynette, This one is for you! I made a cheesecake that had a naturally  gluten free crust and tested it out! A good gluten free crust option is using nuts as a base. My favorite nut happens to be hazelnuts, and if you ever have the chance to be in France and taste the hazelnut chocolates and every other delicacy that the French put these soft nutty gems into, you will fall in love with them too.

Seeing how most of us are probably not preparing to board onto AirFrance anytime soon, lets bring the experience into our very own kitchens.  That being said I would like to introduce to you, a Hazelnut Infused Chocolate Cheesecake topped with an Enriched Hazelnut Caramel Sauce and Shavings of Skor Bar. Do we dare name it this? Maybe it lacks a middle name?

If you like hazelnuts then you will love the perfume that radiates from this beauty. Hazelnuts have one of those warm scents that cause you to immediately loose yourself. As you inhale the rich hues of  sweet nut, layered with the smooth smell of white cocoa bean and caramel, you are taken to the cobblestone streets of Paris strolling at a pace that is obvious you do not have any place to be, besides to be right there, in that moment… I am going to be honest, you are basically having an affair with this cake!  I am serious, you loose yourself for a moment. Maybe I just dream too much.. Actually I know I dream too much. But back to reality, it is a reality to experience this indulgence in your very own kitchen.

It is delightfully rich and creamy and absolutely decadent and delicious.

Before we start, Prepare enough nuts for the entire recipe the nuts by toasting and removing the skins.

Are you excited? Don’t get to anxious because this needs to sit for a good 12-24 hours!

Hazelnut Infused Chocolate Cheesecake with Hazelnut Caramel Drizzle and Skor Chips- Naturally Gluten Free

This recipe uses the base of our blank Slate Cheesecake making it easy to create this pretty number.

Also, check out by clicking here, our cheesecake tips page for some great pointers on fool proofing the success of your cake.

Hazelnut Crust:

Grease spring form pan with butter or cooking spray lightly.

2 cup hazelnuts (filberts, toasted, skins removed, finely ground

3 Tablespoons butter

2 tablespoon granulated sugar

Tip: See Toasting Nuts and Seeds

Filling:


3-8 oz pkgs Cream Cheese

1 can Sweetened Condensed Milk

1/2 cup Sugar

3 Eggs

3 Tablespoon Hazelnut Liquore

1 Tablespoon Lemon Juice

3/4 cup Semi Sweet Chocolate Chips (melted)

3 Skor Bars (coarsely chopped)

Hazelnut Sauce (see recipe here) or use store bought caramel sauce.

Directions:

Prepare hazelnuts: Pre-heat the oven to 350. Put hazelnuts on a cookie sheet and toast for 15 minutes.  Once the hazelnuts have cooled, put them in-between a towel or cloth and rub vigorously to remove the skins. Do the best that you can but don’t worry if there are some skins left on.

Once completed, put into a grinder, processor, or blender and blend until finely ground.

Mix grounded hazelnuts and melted butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. 
Just do the best you can.

Beat Cream cheese and condensed milk together until creamy.

Add remaining filling ingredients until well combined. Do not over mix.

When you have the mixed cheesecake batter, take a cup of it and set it to the side. Melt ¾ cup of melted chocolate chips and mix into the cup of batter.

Pour half the plain batter into the crust, then the chocolate batter, and top with the rest of the plain and swirl.  This creates a layered effect.

Put a pan of water on a lower rack to prevent burning the crust and  for extra moisture in the oven. Bake at 300 for about 75 minutes-until light golden on top , edges are firm and middle moves slightly- jiggle pan gently.

Once done, turn off oven and leave the cheesecake for another 1-2 hours. Then move to fridge for another 6 hours. Remove outer ring and serve as is or top with desired toppings and serving.

Garnish:

Skor chips (crushed  Skor Candy Bar), Hazelnut Caramel Drizzle (click here)