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Chocolate-Hazelnut Cheesecake

Chocolate-Hazelnut Cheesecake recipe
photo by:kraft
Chocolate and cheesecake come together to make this one of our best celebration truffle-like desserts.
30 min
6 hr 35 min
16 servings
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What You Need

 OREO Cookies, finely crushed (about 1-1/2 cups)
Tbsp.  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  granulated sugar
tsp.  vanilla
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and slightly cooled
cup  hazelnut-flavored liqueur
cup  fresh raspberries
Tbsp.  powdered sugar

Make It

HEAT oven to 325°F.

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

TOP with berries and powdered sugar just before serving.

Please use alcohol responsibly.

Kraft Kitchens Tips

Size Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
German Chocolate Cheesecake
Omit liqueur. Prepare and bake cheesecake as directed, using 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate. Cool and refrigerate as directed. Place 1/3 cup evaporated milk, 1/3 cup sugar, 1/4 cup butter or margarine, 1 beaten egg and 1/2 tsp. vanilla in small heavy saucepan; cook on low heat until thickened, stirring constantly. Stir in 1/2 cup BAKER'S ANGEL FLAKE Coconut and 1/2 cup chopped PLANTERS Pecans. Cool. Spread over cooled cheesecake, then refrigerate as directed.
If baking cheesecake in a dark nonstick springform pan, reduce oven temperature to 300°F.
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