• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cheesecake with Hazelnuts

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • -----------------------------------CRUST-----------------------------------
  • 1 1/2 c Vanilla wafer crumbs; finely
  • -ground
  • 3/4 c Hazelnuts; shelled, toasted,
  • -ground
  • 2 tb Granulated sugar
  • 2 tb Butter or Kraft margarine;
  • -melted


3 pk (8-oz) cream cheese; room
1 c Granulated sugar
3 Eggs; lightly beaten
3 tb Creme de cacao
1 pt Sour cream
2 tb Granulated sugar
1 Whole hazelnut; shelled

For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted
butter in medium bowl and blend thoroughly. Pat mixture into bottom and
sides of 8-inch springform pan. Refrigerate until firm, appioximately 30
mintutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool

For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed
in large bowl of electric mixer until smooth. Gradually beat in 1 cup
sugar. Add eggs and creme de cacao and blend until completely smooth,
stopping once to scrape down sides of bowl. Pour into cooled crust. Bake
until set, about 45-50 minutes. Let cool slightly. (Retain oven temperaure
at 350 degrees.)

Combine sour cream and remaining sugar in medium bowl and blend well.
Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of
edge. Bake 5 minutes.

Preheat broiler. Run cheesecake under broiler, watching carefully, until
top is lightly browned, about 1-2 minutes. Let cool. Refrigerate at least
five hours, or overnight. Cheesecake can be refrigerated up to one week.
Set the hazelnut in center of cake before serving. Serves 8-12.


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