Easy Christmas Cheesecake with White Chocolate and Hazelnut
Serving Size / Yield
- 1 C. hazelnuts, chopped
- 3/4 C. sugar
- 3 Tbs. butter, cut into chucks
- 1/2 C. whipping cream
- 1 C. white chocolate, melted
- 1 1/2 C. graham crackers
- 1/4 C. butter, melted
- 1/4 C. sugar
- 1 8 oz. pkg. cream cheese, softened
- 1 1/2 C. sweetened condensed milk
- 2 C. whipping cream
- White chocolate shavings
Prepare topping a few days ahead. Preheat oven at 300 degrees. Toast hazelnuts for 15-20 minutes or until lightly browned. Mix sugar and butter in a nonstick frying pan over high heat. Shake pan until sugar and butter melt. Take off heat and add cream. Stir in white chocolate. Return sauce to medium heat and stir until boiling. Chill in fridge so sauce can thicken.
Preheat oven at 350 degrees. Mix crumbs, butter and sugar in bowl before pressing on bottom of pan. Bake for 5 minutes. Set aside. Beat cream cheese in large mixing bowl until fluffy. Combine milk. Fold in whipped cream. Place mixture on top of crumbs. Chill overnight. Spread white chocolate and hazelnut sauce on top when ready to serve. Garnish with white chocolate shavings.