Decadent Chocolate Hazelnut Cheesecake with Caramel Macchiato Topping

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Shortbread Base

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, cubed and chilled

Chocolate Hazelnut Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup chocolate hazelnut spread
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract

Caramel Macchiato Topping

• 1/2 cup granulated sugar
• 1/4 cup hot water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, pulse together flour and sugar until combined. Add chilled butter and pulse until mixture resembles coarse crumbs.
3. Press mixture into bottom of a 9-inch springform pan. Bake for 15 minutes or until lightly golden. Cool completely.
4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add chocolate hazelnut spread and vanilla extract and mix until combined. Add eggs, one at a time, mixing well after each addition.
5. Pour mixture onto cooled shortbread base. Bake for 40–45 minutes or until edges are set and center jiggles slightly. Turn off oven and let cheesecake cool inside oven for 30 minutes. Transfer to a wire rack and let cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
6. In a small saucepan, combine sugar and hot water over medium heat. Cook until mixture turns amber in color, about 10 minutes. Remove from heat and carefully whisk in heavy cream (mixture will bubble up). Add butter and espresso powder and whisk until smooth. Let cool to room temperature. Pour caramel macchiato topping over cheesecake.
7. Slice and serve.