3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. hazelnut extract
1/2 tsp. ground cinnamon
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, cooled
1/4 cup hazelnut-flavored liqueur
3 egg s
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Please use alcohol responsibly.
Let's Make It
Heat oven to 325ºF.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar, extract and cinnamon in large bowl with mixer until 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.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Enjoy the same sweet taste of a favorite candy in this luscious cheesecake but remember to keep tabs on portions.
Crust can also be prepared by substituting 1 cup chocolate cookie crumbs mixed with 3 Tbsp. sugar for the crushed chocolate sandwich cookies. Mix with 1/4 cup melted butter or margarine. Press onto bottom of 9-inch springform pan and continue as directed.
Substitute milk for the liqueur.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 33g
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.