Name: Caramel-Hazelnut Cheesecake
Yield: Makes 12 to 14 Servings
Ingredients: 2 cups hazelnuts, toasted; 1/4 cup sugar; 1/4 cup (1/2 stick) unsalted butter, melted; 5 8-ounce packages cream cheese, room temperature; 1 1/2 cups sugar; 2 tablespoons vanilla extract; 3 large eggs; 3/4 cup sugar; 1/4 cup water; 2 cups whipping cream; Additional toasted hazelnuts

"I'm a music teacher, and baking is the extracurricular activity I like most," says Sue Reddin Ellison of Edgewater, Colorado. "This cheesecake is a family favorite as well as an impressive do-ahead dessert for entertaining. I make a similar version with pecans instead of hazelnuts; either way, everyone loves the smooth filling and the nutty crust."

Begin preparing this a day before serving.

Recipe notes

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