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Cafe Latte Cheesecake with Hazelnut
Cafe Latte Cheesecake with Hazelnut

Cafe Latte Cheesecake with Hazelnut

6 Hr(s) 20 Min(s)
25 Min(s) Prep
5 Hr(s) 55 Min(s) Cook
Treat your friends and family to a Hazelnut Cafe Latte Cheesecake from KRAFT Recipes. This dessert has all the flavor of your favorite coffee shop drink!
What You Need
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12 servings
Original recipe yields 12 servings
1-3/4 cups finely crushed chocolate wafer cookies (about 30)
1/3 cup butter, melted
2 oz. BAKER'S Bittersweet Chocolate, broken into small pieces
2 Tbsp. water
1 Tbsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. hazelnut-flavored liqueur
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 350°F.
2
Combine wafer crumbs and butter; press onto bottom and 2 inches up side of 8-inch springform pan. Refrigerate until ready to use.
3
Cook chocolate, water and coffee granules in small saucepan on low heat 3 to 4 min. or until chocolate begins to melt, stirring occasionally. Remove from heat. Stir until chocolate is completely melted and mixture is well blended. Stir in liqueur. Cool slightly.
4
Meanwhile, beat Neufchatel, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5
Reserve 2 cups batter; refrigerate for later use. Stir chocolate mixture into remaining batter; pour into crust.
6
Bake 30 min. or until center is almost set, removing reserved batter from refrigerator for after 20 min.
7
Pour reserved batter over partially baked cheesecake; gently spread to cover top of cheesecake. Bake 20 to 25 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Kitchen Tips
Tip 1
Size Wise
Balance out your food choices throughout the day so you can include a slice of this delicious cheesecake.
Tip 2
Storing Cream Cheese Desserts
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.
Tip 3
Variation
Substitute water for the liqueur, hazelnut extract for the vanilla and add 1/4 cup chopped hazelnuts to the reserved batter before pouring over cheesecake.
Tip 4
Storing Cream Cheese Desserts
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.
Tip 5
How to Freeze Baked Cheesecakes
You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 13g
65%
Trans Fat 1g
Cholesterol 110mg
37%
Sodium 420mg
18%
Total Carbohydrates 35g
13%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 9g
18%
Vitamin A
25%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 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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