Hazelnut-flavored liqueur and toasted whole hazelnuts give this sumptuous chocolate cheesecake its wonderfully nutty flavor.
What You Need
Original recipe yields 16 servings
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped hazelnuts
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, cooled
1/4 cup hazelnut-flavored liqueur
3 egg s
1 cup COOL WHIP Whipped Topping, thawed
16 whole hazelnuts, toasted
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Please use alcohol responsibly.
Let's Make It
Heat oven to 325°F.
Mix graham crumbs, chopped nuts and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese and sugars in large bowl with mixer until blended. Add chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
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.
Top with COOL WHIP and whole nuts just before serving.
Looking for a special treat? One serving of this luscious cheesecake is full of chocolatey flavor.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute milk for the liqueur.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.