Hazelnut Cheesecake Recipe

Name: Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup reduced-fat vanilla wafer crumbs (about 30 cookies); 3 tablespoons sugar; 3 tablespoons finely chopped hazelnuts, toasted; 1 tablespoon butter, melted; Cooking spray; Filling:; 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened; 1 (8-ounce) block fat-free cream cheese, softened; 1 cup fat-free sour cream; 1 1/3 cups sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 4 large egg whites; 1 large egg; 1/4 cup Frangelico (hazelnut-flavored liqueur); 2 teaspoons vanilla extract

Servings: persons

Crust:
1 cup reduced-fat vanilla wafer crumbs (about 30 cookies)
3 tablespoons sugar
3 tablespoons finely chopped hazelnuts, toasted
1 tablespoon butter, melted
Cooking spray
Filling:
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 cup fat-free sour cream
1 1/3 cups sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large egg whites
1 large egg
1/4 cup Frangelico (hazelnut-flavored liqueur)
2 teaspoons vanilla extract

1
Preheat oven to 400u00b0.
2
To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400u00b0 for 7 minutes or until lightly browned. Cool on a wire rack.
3
Reduce oven temperature to 325u00b0.
4
To prepare filling, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sour cream; beat until combined. Combine 1 1/3 cups sugar, flour, and salt, stirring with a whisk. Beating at low speed, gradually add sugar mixture to cheese mixture. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in liqueur and vanilla. Pour mixture into prepared pan. Bake at 325u00b0 for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

1085

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: Crust:, 1 cup reduced-fat vanilla wafer crumbs (about 30 cookies), 3 tablespoons sugar, 3 tablespoons finely chopped hazelnuts, toasted, and more.

Yes, Hazelnut 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.

Hazelnut Cheesecake

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