The best delicious Cheesecake With Hazelnuts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cheesecake With Hazelnuts recipe today!
Hello my friends, this Cheesecake With Hazelnuts recipe will not disappoint, I promise! Made with simple ingredients, our Cheesecake With Hazelnuts is amazingly delicious, and addictive, everyone will be asking for more Cheesecake With Hazelnuts.
What Makes This Cheesecake With Hazelnuts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheesecake With Hazelnuts.
Ready to make this Cheesecake With Hazelnuts Recipe? Let’s do it!
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-CRUST-
1 1/2 c Vanilla wafer crumbs; finely
-ground
3/4 c Hazelnuts; shelled, toasted,
-ground
2 tb Granulated sugar
2 tb Butter or Kraft margarine;
-melted
FILLING
3 pk (8-oz) cream cheese; room
-temperature
1 c Granulated sugar
3 Eggs; lightly beaten
3 tb Creme de cacao
1 pt Sour cream
2 tb Granulated sugar
1 Whole hazelnut; shelled
For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted
butter in medium bowl and blend thoroughly. Pat mixture into bottom and
sides of 8-inch springform pan. Refrigerate until firm, appioximately 30
mintutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool
completely.
For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed
in large bowl of electric mixer until smooth. Gradually beat in 1 cup
sugar. Add eggs and creme de cacao and blend until completely smooth,
stopping once to scrape down sides of bowl. Pour into cooled crust. Bake
until set, about 45-50 minutes. Let cool slightly. (Retain oven temperaure
at 350 degrees.)
Combine sour cream and remaining sugar in medium bowl and blend well.
Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of
edge. Bake 5 minutes.
Preheat broiler. Run cheesecake under broiler, watching carefully, until
top is lightly browned, about 1-2 minutes. Let cool. Refrigerate at least
five hours, or overnight. Cheesecake can be refrigerated up to one week.
Set the hazelnut in center of cake before serving. Serves 8-12.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/26/1990
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings
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