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Chocolate-Hazelnut Cream Cheesecake
Chocolate-Hazelnut Cream Cheesecake

Chocolate-Hazelnut Cream Cheesecake

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Cook Minutes 7 Hr 22 Min
Prep : 30 Min Cook: 6 Hr 52 Min
This gorgeous layered cheesecake, with its crunchy nut base, creamy filling and luscious ganache topping, is the perfect dessert for entertaining.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup plus 2 Tbsp. butter, divided
3 cups chocolate cookie baking crumbs
1/2 cup finely chopped toasted hazelnuts
3/4 cup granulated sugar, divided
3 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened, divided
1/4 cup hazelnut-flavored liqueur, divided
1-1/4 tsp. vanilla, divided
3 eggs
2 pouches whipping cream stabilizer
1-1/2 cups whipping cream, divided
1 tsp. Maxwell House Instant Coffee Original Roast
3 Tbsp. icing sugar
4 tsp. unsweetened cocoa powder
1 cup Baker's Semi-Sweet Chocolate Chips
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Melt 1/2 cup butter; mix with baking crumbs, nuts and 2 Tbsp. granulated sugar. Press onto bottom of 9-inch springform pan. Bake 12 min.
Step 3
Reserve 1/4 pkg. (about 60 g) cream cheese spread for later use. Beat remaining cream cheese with remaining granulated sugar in large bowl with mixer until blended. Add 2 Tbsp. liqueur and 1 tsp. vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Step 4
Bake 30 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 5
Beat stabilizer and 1 cup cream in large bowl with mixer on high speed until soft peaks form. Dissolve coffee in remaining liqueur. Add to whipped cream along with the icing sugar, cocoa powder and reserved cream cheese; beat just until blended. Spread over cheesecake. Refrigerate 40 min.
Step 6
Microwave chocolate chips with remaining vanilla and cream in microwaveable bowl on HIGH 1 min. or until chips are completely melted and mixture is well blended, stirring after 30 sec. Add remaining butter; stir until melted. Cool 10 min. Spread over cheesecake. Refrigerate until firm.
Kraft Kitchen Tips!
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Special Extra
Garnish with fresh raspberries and whole hazelnuts just before serving.
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Variation
Omit liqueur. Blend 1 tsp. almond extract into cheesecake batter before pouring over crust and baking as directed.
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Size Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.
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Nutrition
Calories
470
Calories From Fat
0
% Daily Value
Fat 35 g
Saturated fat 19 g
95 %
Cholesterol 110 mg
Sodium 380 mg
16 %
Carbohydrate 35 g
Fibre 2 g
Sugars 27 g
Protein 7 g
Vitamin A
15 %
Vitamin C
0 %
Calcium
2 %
Iron
10 %
Servings
16 servings, 1 piece (122 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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