Chocolate-Hazelnut Cream Cheesecake

  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.

butter, chocolate cookie baking crumbs, hazelnuts, sugar, philadelphia light brick cream cheese, vanilla, hazelnutflavored liqueur, eggs, pouches whipping cream stabilizer, whipping cream, maxwell, philadelphia chocolate cream cheese, chocolate chips

Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-cream-cheesecake-170387.aspx (may not work)

Another recipe

Switch theme