Chocolate-Hazelnut Cream Cheesecake Recipe

Name: Chocolate-Hazelnut Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 Tbsp. butter, divided; 3 cups chocolate cookie baking crumbs; 1/2 cup finely chopped toasted hazelnuts; 3/4 cup sugar, divided; 3 cups Philadelphia Light Brick Cream Cheese Spread, softened; 1-1/4 tsp. vanilla, divided; 1/4 cup hazelnut-flavored liqueur, divided; 3 eggs; 2 pouches whipping cream stabilizer; 1-1/2 cups whipping cream, divided; 1 tsp. Maxwell House Instant Coffee Original Roast; 1/4 cup Philadelphia Chocolate Cream Cheese Product; 1 cup Baker's Semi-Sweet Chocolate Chips

Servings: persons

1/2 cup plus 2 Tbsp. butter, divided
3 cups chocolate cookie baking crumbs
1/2 cup finely chopped toasted hazelnuts
3/4 cup sugar, divided
3 cups Philadelphia Light Brick Cream Cheese Spread, softened
1-1/4 tsp. vanilla, divided
1/4 cup hazelnut-flavored liqueur, divided
3 eggs
2 pouches whipping cream stabilizer
1-1/2 cups whipping cream, divided
1 tsp. Maxwell House Instant Coffee Original Roast
1/4 cup Philadelphia Chocolate Cream Cheese Product
1 cup Baker's Semi-Sweet Chocolate Chips

1
Heat oven to 350 degrees F.
2
Melt 1/2 cup butter; mix with baking crumbs, nuts and 2 Tbsp.
3
sugar.
4
Press onto bottom of 9-inch springform pan.
5
Bake 12 min.
6
Beat cream cheese spread and remaining sugar in large bowl with mixer until blended.
7
Add 1 tsp.
8
vanilla and 2 Tbsp.
9
liqueur; mix well.
10
Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
11
Bake 30 min.
12
or until centre is almost set.
13
Run knife around rim of pan to loosen cake; cool before removing rim.
14
Refrigerate cheesecake 4 hours.
15
Beat stabilizer and 1 cup cream with mixer on high speed until stiff peaks form.
16
Dissolve coffee in remaining liqueur.
17
Add to whipped cream along with the chocolate cream cheese product; mix on medium speed just until blended.
18
Spread over cheesecake.
19
Refrigerate 40 min.
20
Microwave chocolate chips, remaining vanilla and cream in microwaveable bowl on HIGH 1 min.
21
or until chips are completely melted and mixture is well blended, stirring after 30 sec.
22
Add remaining butter; stir until melted.
23
Cool 10 min.
24
Spread over cheesecake.
25
Refrigerate 20 min.

2668

kcal

Calories

193

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup plus 2 Tbsp. butter, divided, 3 cups chocolate cookie baking crumbs, 1/2 cup finely chopped toasted hazelnuts, 3/4 cup sugar, divided, and more.

Yes, Chocolate-Hazelnut Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Hazelnut Cream Cheesecake

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