Triple Hazelnut Cheesecake

Cooking Light
Triple Hazelnut Cheesecake
Triple Hazelnut Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup chopped hazelnuts, toasted and divided

  • 1

    Tbsp light brown sugar

  • 15

    chocolate wafers

  • 1

    Tbsp vegetable oil

  • Cooking spray

  • 1

    Tbsp instant coffee granules

  • 1

    Tbsp hot water

  • 1

    (16oz) container fat-free cottage cheese

  • 1

    (8oz) block fat-free cream cheese

  • 3/4

    cup unsweetened cocoa

  • 3/4

    cup packed brown sugar

  • 1/2

    cup granulated sugar

  • 1/2

    cup hazelnut-chocolate spread (such as Nutella)

  • 2

    Tbsp cornstarch

  • 2

    Tbsp Frangelico

  • 1/4

    tsp salt

  • 3

    large eggs, lightly beaten

Directions

Preheat oven to 325 deg. Place 1/4 cup hazelnuts, 1 Tbsp brown sugar, and chocolate wafers in a food processor; process until finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9" springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil. Combine instant coffee granules and 1 Tbsp hot water in a small bowl. Place cheese in food processor; process until smooth. Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well blended. Add eggs; process until smooth. Pour mixture into pan. Place pan in a large baking dish; add hot water to baking pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.

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