Gluten-Free Hazelnut Cheesecake With Salted Caramel Glaze Recipe (2024)

This cake was delicious and got rave reviews. The crust was very hard although I used macadamia nuts instead. The caramel sauce was delicious but did not need a tablespoon of salt, it was way too much.

Amazing cheesecake. We don’t think the caramel sauce was needed. In fact, nobody opted for it on the second serving. I agree with Rachael that the crust was a bit hard, but still very tasty. Nobody left a crumb! I think (the more commonly available) almond flour or almond meal might fill in for the pecans in a pinch.

Interesting to see others notes- the crust was hard, but I thought quite good. I used artisanal cream cheese and it was quite good, but it behaved strangely, rising high and then sinking like a pancake as it cooled. The salt in the caramel recipe seemed excessive, so I used about 1 tsp, not tbsp. That was good... I'd use a lot less sugar than the recipe calls for. I want to use the hazel nut crust recipe for something chocolate...

This recipe is so good, I have made it about 20 times.I dont have a gluten restriction nor anybody in my Fam, we make it because is so good! It has butter and brown sugar that caramelized once baked and holds it very well together, in fact it holds it so well that I will agree it tends to be very crunchy and hard, but I like it. As for the where is the "white" part you are asking for the photo, is obvious that thr sides of the cheesecake get little browned and also has caramel on top!

After reading other comments, I made the crust with almond flour & baked for 10 minutes. The crust was not hard and tasted great! I made the caramel glaze with 1 teaspoon of salt, but next time I’ll use 1-1/2 teaspoons. The cheesecake came out terrific - no cracks and tasted fab. I agree with another comment that the glaze is not necessary.

I added about 3 tbsp lemon to the filling because I wanted a slightly sharper flavor. I also prebaked the crust for about half the time suggested for a softer crust. It turned out beautifully - very silky and flavorful. Will be saving this recipe!

I'm confused. It says after making the glaze to let it cool. Then it says to pour the warm glaze over the cake. Which is it?

I've just made this for a second time, and I can't recommend it highly enough--everyone raved about it. The texture is sublime (lighter and creamier than the typical cheesecake), the crust extraordinarily delicious and rich in hazelnut flavor (and, yes, hard--but it didn't bother us). I recommend 1 t. vs. 1 T salt in the caramel sauce, and drizzling it lightly to taste rather than inundating the entire cake--a little goes a long way. The sauce saves well and is delicious on vanilla ice cream.

I loved this recipe. I cut it in half because it was for just me and my husband. I found the crust hard too but delicious and better when you cut it in half and it just covers the bottom of the pan in a very thin layer. I used coconut oil instead of butter.I added an egg. Don’t know why but I felt it needed it. It was delicious. Made it several times already!

We really enjoyed this cheesecake and will definitely make it again. As others have said, a little caramel sauce (with one teaspoon sea salt vs. one tablespoone) goes a long way: a light drizzle is plenty, and I wouldn't recommend inundating the entire cake before serving. The hazelnut crust is delicious and the crème fraîche really adds a lot of dimension.

Made this as directed with the addition of a generous scoop of sour cream. The hazelnut crust is SO good. Also skipped the glaze entirely, as I don't prefer masking the glorious cheesecake and hazlenut flavor. My GF mom-in-law loved it as much as we did.

If you're a fan of ultra creamy but not too rich cheesecakes, this is your recipe. There are, surprisingly, no eggs in the filling, which I think would have made it more "cheesecake-like" and would have given more depth of flavor. The crust was great - I didn't have the issue other readers did with a hard crust. I don't think I'll make it again though. It was too creamy and was best eaten after freezing the pieces for about 30 minutes.

I found that you can avoid the overly hard crust on this by not packing it down in the pan before cooking. Just pat it gently into place without too much compression and the result is a much softer and easier to cut and eat crust. This recipe is fabulous and has made the rounds among all our friends.

Too rich and sticky for my taste. The caramel sauce makes it overly sweet and is really not necessary - one teaspoon salt is enough btw. Half the sugar quantity for crust and filling is more than enough. Having said that, it did taste nice without the caramel even though I love caramel!I wonder whether it is possible to substitute the cream cheese with the low fat variety?

The cake and crust were lovely! In the batter, I added a (very) little freshly ground nutmeg and cardamom (maybe 1/8 tsp). Instead of the caramel topping, served with berries as others mentioned (due to time constraints). I added a little salt to the crust to compensate, and I would do it the same way next time. Definite keeper!

After reading the comments about the hard crust, I used 3/4 cup each of gf flour and almond flour and melted the butter instead of cutting it in. It spread nicely in a 10” springform and looked like a giant cookie, out of the oven. I only had 12 oz of cream cheese plus I used 2 eggs instead of milk. I served it with strawberries, not having time to get to the caramel topping. Big hit!

Amazing cheesecake. We don’t think the caramel sauce was needed. In fact, nobody opted for it on the second serving. I agree with Rachael that the crust was a bit hard, but still very tasty. Nobody left a crumb! I think (the more commonly available) almond flour or almond meal might fill in for the pecans in a pinch.

Stuck to the sides of the pan. Next time will oil it.

This cake was delicious and got rave reviews. The crust was very hard although I used macadamia nuts instead. The caramel sauce was delicious but did not need a tablespoon of salt, it was way too much.