Desserts

Hazelnut Cheesecake

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

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What You Need

NILLA 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

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

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.