Cafe Latte Cheesecake with Hazelnut - Kraft Recipes Top
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Cafe Latte Cheesecake with Hazelnut

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12 servings

Treat your friends and family to a Hazelnut Cafe Latte Cheesecake from KRAFT Recipes. This dessert has all the flavor of your favorite coffee shop drink!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine wafer crumbs and butter; press onto bottom and 2 inches up side of 8-inch springform pan. Refrigerate until ready to use.
  • Cook chocolate, water and coffee granules in small saucepan on low heat 3 to 4 min. or until chocolate begins to melt, stirring occasionally. Remove from heat. Stir until chocolate is completely melted and mixture is well blended. Stir in liqueur. Cool slightly.
  • Meanwhile, beat Neufchatel, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Reserve 2 cups batter; refrigerate for later use. Stir chocolate mixture into remaining batter; pour into crust.
  • Bake 30 min. or until center is almost set, removing reserved batter from refrigerator for after 20 min.
  • Pour reserved batter over partially baked cheesecake; gently spread to cover top of cheesecake. Bake 20 to 25 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Please use alcohol responsibly.

Size Wise

Balance out your food choices throughout the day so you can include a slice of this delicious cheesecake.


Substitute water for the liqueur, hazelnut extract for the vanilla and add 1/4 cup chopped hazelnuts to the reserved batter before pouring over cheesecake.

Storing Cream Cheese Desserts

Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.

How to Freeze Baked Cheesecakes

You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 380
Total fat 23g
Saturated fat 13g
Cholesterol 110mg
Sodium 420mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 25g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* 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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