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Desserts

Hazelnut Cheesecake

Hazelnut Cheesecake recipe
photo by:kraft
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 g...read more
posted by
 a cook
on 7/2/2006
time
prep:
20 min
total:
4 hr 35 min
servings
total:
16 servings
Magazine Acquisition

What You Need

45
 vanilla wafers, finely crushed (about 1-1/2 cups)
3/4
cup  toasted ground hazelnuts, divided
1/4
cup  (1/2 stick) butter or margarine, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
Tbsp.  hazelnut-flavored liqueur

Make It

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.

Kraft Kitchens Tips

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