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Hazelnut Cheesecake

Hazelnut Cheesecake

5 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
for the crust:
1 1/2 cups crushed vanilla wafer or equivalent to 45 wafers
1/2 cup ground hazelnut
1/2 cup butter, melted
Filling:
2 lb cream cheese (32 oz.)
1 can condensed filled milk (398g)
4 large eggs
2 tsp vanilla extract
1/2 cup ground hazelnut
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Let's Make It
1
Preheat oven at 300°F (150°C). To prepare crust, combine the three ingredients in a medium bowl. Press mixture into bottom of 9-inch springform pan coated with cooking spray. Store in the freezer for 10 minutes while preparing the filling.
2
To prepare filling, cream cheese in a large bowl until white and fluffy. Add condensed filled milk until smooth and continue beating. Reduced speed and add eggs one at a time until smooth. Beat in vanilla extract. Add ground hazelnut. Pour mixture into prepared pan.
3
Bake for 55 minutes. Remove cheesecake from oven, run plastic spatula around outside edge. Cool to room temperature. Cover and chill at least 4 hours.
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