Ingredients for Triple Hazelnut Cheesecake
- 1/2 cup hazelnuts (1/4 cup for crust, 1/4 cup for garnish)
- Light Brown Sugar
- 1 1/2 cups chocolate wafer cookies
- Vegetable Oil
- 1 teaspoon instant coffee granules
- 1 tablespoon hot water
- Fat Free Cottage Cheese
- Fat Free Cream Cheese
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- Granulated Sugar
- Chocolate Hazelnut Spread
- Cornstarch
- Frangelico
- Salt
- 3 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Triple 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.
How to Make Triple Hazelnut Cheesecake
- Preheat oven to 325°F (160°C).
- Combine 1/4 cup hazelnuts, 1 tablespoon brown sugar, and 1 1/2 cups chocolate wafers in a food processor.
- Process until finely ground.
- Add 2 tablespoons melted unsalted butter and process until moist crumbs form.
- Press crumbs into the bottom of a 9-inch springform pan coated with cooking spray.
- Wrap the outside of the pan with a double layer of aluminum foil.
- In a small bowl, dissolve 1 teaspoon instant coffee granules in 1 tablespoon hot water.
- In a food processor, combine 16 ounces cream cheese, softened; 1 cup sour cream; 3/4 cup granulated sugar; and 1 teaspoon vanilla extract. Process until smooth and creamy.
- Add the coffee mixture, 2 tablespoons unsweetened cocoa powder, 1/4 cup hazelnut liqueur (optional), 1/4 teaspoon salt, and 1/4 cup all-purpose flour. Process until well blended.
- Add 3 large eggs, one at a time, processing until just combined after each addition. Do not overmix.
- Pour batter into the prepared crust.
- Place the springform pan in a large roasting pan.
- Pour hot water into the roasting pan to a depth of 1 inch.
- Bake for 70-80 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and run a thin knife around the outside edge of the cheesecake to loosen it from the pan.
- Let cool completely to room temperature.
- Cover and chill for at least 8 hours, or preferably overnight.
- Remove from pan and sprinkle with 1/4 cup chopped hazelnuts before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
131g
Fat
12g
Carbs
14g
