Zutaten für Layered Hazelnut Cheesecake
- Vanilla Wafers
- ¼ cup (½ stick) unsalted butter, melted
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- ½ cup chopped hazelnuts
- Semi Sweet Chocolate Chips
- ½ cup vanilla chips
- ¼ cup water
- Light Corn Syrup
- Instant Coffee Granules
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Layered Hazelnut Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Layered Hazelnut Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat 3 (8 ounce) packages cream cheese and 1 ½ cups granulated sugar until smooth and creamy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Beat on low speed just until combined.
- Divide the batter into thirds (about 2 cups each).
- To one third of the batter, stir in ½ cup chopped hazelnuts.
- Pour the hazelnut batter into the prepared crust.
- Refrigerate for 20 minutes to set slightly.
- To the second third of the batter, gradually stir in 6 ounces of melted semi-sweet chocolate.
- Spoon the chocolate batter over the hazelnut layer.
- Refrigerate for 45 minutes to set slightly.
- Spoon the remaining batter over the chocolate layer.
- Place the springform pan on a baking sheet to catch any spills.
- Bake for 50-60 minutes, or until the center is almost set. A slight jiggle is okay.
- Cool in the oven with the door slightly ajar for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen the cheesecake.
- Cool completely on a wire rack for at least 1 hour.
- Cover and refrigerate overnight to allow flavors to meld and the cheesecake to fully set.
- For the topping: In a small saucepan, combine ½ cup vanilla chips, ¼ cup water, ¼ cup light corn syrup, and 1 teaspoon instant coffee granules.
- Cook and stir over low heat until smooth and melted. Cool to room temperature.
- Remove the sides of the springform pan.
- Serve the cheesecake topped with the vanilla topping. Garnish with extra chopped hazelnuts.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
153g
Fat
113g
Carbs
14g
