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Hazelnut Cheesecake recipe

A festive cheesecake flavored with hazelnutliqueur and laced with chopped toasted hazelnuts in a grahamcracker crust.

Recipe: Hazelnut Cheesecake

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, meltedFilling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup hazelnut-flavored liqueur
1 cup chopped hazelnuts, toastedTopping:
1 1/2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

  • Add butter to combined crumbs and sugar;mix well. Press onto bottom of buttered 9-inch springform pan.Wrap outside of pan with aluminum foil.
  • Combine cream cheese and sugar, mixingat medium speed on electric mixer until well-blended.
    Add eggs, one at a time, mixing well after each addition. Blendin liqueur and nuts; pour over crust.
  • Place springform pan in larger pan withat least 1-inch sides; fill with 1/2-inch very hot water.
  • Bake at 350°F (175°C) for 1 hour.
  • Combine sour cream, sugar and vanilla;spread over cheesecake. Allow to cool at room temperature; chillbefore serving.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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