Apple Pie Crust Chocolate Hazelnut Cheesecake with Caramel Sauce

Ingredients

• Apple Pie Crust: 1 ½ cups all-purpose flour, ½ cup unsalted butter (chilled and cubed), 1 tablespoon granulated sugar, 1 teaspoon salt, ¼ cup ice water
• Chocolate Hazelnut Filling: 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup granulated sugar, 1 cup Nutella, 1 teaspoon vanilla extract, 4 large eggs
• Caramel Sauce Topping: 1 cup granulated sugar, 6 tablespoons unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon salt

Instructions

1. Apple Pie Crust: Preheat oven to 350°F (180°C), and lightly grease a 9-inch springform pan. In a medium bowl, mix flour, 1 tablespoon sugar, and salt together. Add butter to the mixture and use a pastry cutter to combine until it resembles coarse crumbs. Pour in ice water and mix well until the dough comes together. Roll the dough into a ball and press into the springform pan, making sure to press the dough up the sides. Bake the crust for 10 to 12 minutes and set aside to cool.
2. Chocolate Hazelnut Filling: In a large mixing bowl, beat cream cheese and sugar together until light and fluffy. Add in Nutella and vanilla extract and mix well. Add eggs one at a time, mixing thoroughly until well combined. Pour the mixture onto the cooled crust and bake for 45 minutes. Once baked, let the cheesecake cool in the pan for at least an hour before removing the springform pan. Let it chill in the fridge for another hour before adding the caramel sauce topping.
3. Caramel Sauce Topping: In a medium saucepan, heat sugar over medium heat, stirring constantly with a whisk until it melts and turns amber in color. Add in butter and whisk until well combined. Remove from heat and add heavy cream, vanilla extract, and salt. Whisk vigorously until the mixture is smooth and creamy. Pour the caramel sauce over the cheesecake and let it cool in the fridge for at least 30 minutes before serving.