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Dairy
Easy
8 Servings
Allergens 
4 Hours, 20 Minutes
Diets
**Updated and improved recipe**
This recipe gives you two options for your cheesecake crust – one graham cracker crust style and the other more of a standard pastry crust. Either is crunchy, buttery, cheesecake deliciousness.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1/2 teaspoon Haddar Baking Powder
3/4 cup (1 and 1/2 sticks) butter, at room temperature
pinch cinnamon
3 egg yolks
2 cups flour
1/2 cup sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter, melted
1 teaspoon cinnamon
1/2 pound honey graham crackers, crumbed
1/4 pound hazelnuts/filberts, toasted and chopped
1/2 cup sugar
pinch cinnamon (optional)
2 tablespoons Gefen Cornstarch dissolved in 2 tablespoons water
1 (8-oz.) container whipped cream cheese
2 whole eggs
1 pound farmer’s cheese
3/4 cup milk
16 ounces sour cream
1 cup sugar
1 tablespoon vanilla sugar
dulce de leche
Preheat the oven to 350 degrees Fahrenheit. Spray a nine-inch springform pan or nine- x 13-inch baking pan well with baking spray.
In a bowl, combine graham cracker crumbs, butter, nuts, sugars, and cinnamon. Mix until combined and press into the bottom of prepared pan.
Bake for 15 minutes.
In the bowl of an electric mixer, combine all ingredients. Press three quarters of the mixture in the pan.
Bake for 20 minutes.
In the bowl of an electric mixer, combine farmer’s cheese, whipped cream cheese, sour cream, sugars, cornstarch, milk, eggs, and cinnamon.
Prepare a water bath. Pour cheesecake batter over the crust and bake for 60 to 75 minutes until the top is slightly browned, almost beige. If you have a reserved portion from the second crust, use it to top your cheesecake halfway through baking.
Once the cake has cooled completely, top it with dulce de leche caramel sauce.
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