Desserts

Chocolate-Hazelnut Cheesecake

(19)

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photo by:kraft

Chocolate and cheesecake come together to make this one of our best celebration truffle-like desserts.

time

prep:

30 min

total:

6 hr 35 min

servings

total:

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

1/4

cup hazelnut-flavored liqueur

eggs

2/3

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.

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.

Note

If baking cheesecake in a dark nonstick springform pan, reduce oven temperature to 300°F.

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elleneyegreen

posted:8/13/2010

Now try substituting the hazelnut with Amaretto - even better than Kahlua!

Chillycleo

posted:12/30/2007

Amazing! It was a hit with all my guests! I will definitely make this again!

nataliebriggs

posted:8/19/2007

My husband and I don't usually eat cheesecake but we downed this one by ourselves. I just got a stand mixer and have been baking a lot. This was so easy to make and so delicious! It taste better each day so let it sit in the fridge a day or two before your planned event.

a cook

posted:8/6/2007

I love this recipe, I make it all the time. I leave out the sugar completely though, but you can't even tell the difference.

a cook