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Chocolate-Hazelnut Cheesecake
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Chocolate-Hazelnut Cheesecake

6 Hr(s) 35 Min(s)
30 Min(s) Prep
6 Hr(s) 5 Min(s) Cook
Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.
What You Need
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16 servings
Original recipe yields 16 servings
18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and slightly cooled
1/4 cup hazelnut-flavored liqueur
3 eggs
2/3 cup fresh raspberries
2 Tbsp. powdered sugar
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 325°F.
2
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3
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.
4
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.
5
Top with berries and powdered sugar just before serving.
Kitchen Tips
Tip 1
Size Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
Tip 2
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 45 seconds or until slightly softened.
Tip 3
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.
Tip 4
Note
If baking cheesecake in a dark nonstick springform pan, reduce oven temperature to 300°F.
Tip 5
Special Extra
Garnish with raspberry leaves just before serving.
Tip 6
Non-Alcoholic Variation
Substitute milk for the liqueur.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 14g
70%
Trans Fat 0.5g
Cholesterol 85mg
28%
Sodium 240mg
10%
Total Carbohydrates 33g
12%
Dietary Fibers 2g
7%
Sugars 27g
54%
Protein 5g
10%
Vitamin A
20%
Vitamin C
2%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 16 servings.
* 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.
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