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Dairy
Easy
10 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Classic cheescake gets a boost of flavor when you add hazelnut praline paste.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1 cup toasted filberts, ground
1 cup graham crackers, crushed (about 8 whole)
1 stick butter, room temperature
1/8 teaspoon Gefen Cinnamon
1 pound unwhipped cream cheese, room temperature
1 cup sugar
1/8 teaspoon salt
3 eggs
1 tablespoon Gefen Vanilla Extract
24 ounces sour cream
1/2 pound praline paste, room temperature
Preheat oven to 325 degrees Fahrenheit.
Wrap the outside of a 10-inch springform pan with heavy duty aluminum foil, making sure the foil extends beyond the top of the pan. For ease in removing your cheesecake from a springform bottom, put a piece of Gefen Parchment Paper on the bottom before patting in the crust.
Combine crust ingredients and pat into the bottom of prepared pan. Freeze until needed.
Whip cream cheese with sugar and salt, then add eggs one at a time, mixing after each. Mix in the vanilla and the sour cream. Reserve one cup of the batter. Pour the remaining batter into the springform pan.
Stir the praline paste into the reserved batter until well combined. Drop tablespoonsful of the praline batter over the batter in the pan. Swirl with a knife to marbleize.
Put the springform into a large roaster pan. Pour hot water into the roaster until it reaches halfway up the sides of the springform. Bake for 60 to 70 minutes until the outer edges of the cake are set and the center is still wobbly. Turn off the oven and allow the cake to rest in the warm oven for 45 minutes longer. Remove from oven and immediately run a knife around the edge to loosen and prevent cracking.
Chill thoroughly. Open the buckle and remove the ring from the cake. Serve in small slices.
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I baked for 70 minutes then left for 45min.on closed oven but then the cake flipped what did I do wrong?