2 cups hazelnuts, toasted
¼ cup sugar
¼ cup butter, melted

  • Wrap foil tightly around outside of 9-inch-diameter springform pan.
  • Blend hazelnuts and sugar in food processor until nuts are finely ground.
  • Add melted butter; blend until moist clumps form.
  • Press nut mixture onto bottom (not sides) of prepared pan.

5 8oz. packages cream cheese, room temperature
1½ cups sugar
2 Tbsp. vanilla extract
3 eggs

  • Preheat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl until well blended.
  • Beat in eggs 1 at a time.
  • Pour filling over crust.
  • Bake at 350°F until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes.
  • Run small sharp knife around pan sides to loosen cake.
  • Cool cake completely and chill for 2 hours or overnight.

¾ cup sugar
¼ cup water
2 cups heavy cream

  • Stir sugar and water over medium heat until sugar dissolves.
  • Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan and swirling pan, about 7 minutes.
  • Remove from heat; add cream (mixture will bubble vigorously).
  • Return to heat and boil sauce about 5 minutes, stirring occasionally
  • Cool.
  • Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge.
  • Arrange additional hazelnuts decoratively around outside edge of cake.
  • Cover and refrigerate cheesecake until topping sets, about 2 hours.
  • Rewarm remaining sauce just until pourable but not warm.
  • Drizzle remaining sauce over slices of cheesecake when serving.

Source: http://www.epicurious.com/recipes/food/views/caramel-hazelnut-cheesecake-102473

Mini cheesecakes:

  • Use cupcake wrappers in a cupcake/muffin pan.
  • Halve recipe, and bake cheesecake 25 minutes.