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.
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1 1/2 c Vanilla wafer crumbs, finely
–ground
3/4 c Hazelnuts, shelled, toasted,
–ground
2 tb Granulated sugar
2 tb Butter or margarine, melted
FILLING
3 pk Cream cheese, 8-oz,room temp
1 c Granulated sugar
3 ea Eggs, lightly beaten
3 tb Creme de cocoa
1 pt Sour cream
2 tb Granulated sugar
1 ea 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, approx 30
minutes. 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 cocoa 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 temperature 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 5 hours, or overnight. Cheesecake can be
refrigerated up to one week. Set the hazelnut in center of cake
before serving. Serves 8-12.
This taken from my mother’s recipe collection, she got this one
watching KTHV-11, Little Rock, on “Arkansas Today” Show, _Cooking
with Don Bingham_, Sep 26, 1990.
Yields
8 Servings
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