Hazelnut Cheesecake - Kraft Recipes Top
Comida Kraft
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Hazelnut Cheesecake

Prep Time
Total Time

16 servings

Looking for a truly elegant cheesecake for your dinner party guests? This is the one—made with toasted ground hazelnuts and hazelnut-flavored liqueur.

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What You Need

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Make It

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  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
  • Bake 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Special Equipment Needed

Please use alcohol responsibly.

Size Wise

You'll know it's a special occasion when you enjoy a serving of this hazelnut cheesecake.


Substitute 2 Tbsp. milk and 1 Tbsp. vanilla for the liqueur.

Special Extra

Garnish with thawed COOL WHIP Whipped Topping and additional toasted ground hazelnuts just before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 410
Total fat 32g
Saturated fat 17g
Cholesterol 130mg
Sodium 310mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %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.

Ratings & Reviews

Rated 5 out of 5 by from This was delicious! This was delicious! My mom is a big fan of hazelnuts & she loved it. I used fat free sour cream & light cream cheese to cut back a bit on calories. It was still very very good!
Date published: 2006-07-02
Rated 4 out of 5 by from i turned out really well. i turned out really well. tasted great i made it for Thanksgiving my mother had people over for desert nad coffee everyone was very impressed. thanks
Date published: 2009-12-09
Rated 5 out of 5 by from This was the first cheese cake I have ever made from scratch and it was simply delicious. This was the first cheese cake I have ever made from scratch and it was simply delicious.
Date published: 2003-05-06
Rated 5 out of 5 by from Any cheesecake is great! Any cheesecake is great!
Date published: 2002-10-05
Rated 4 out of 5 by from This was really good. This was really good.
Date published: 2006-09-20
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