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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1/3 cup semi-sweet chocolate chips
1 1/2 cups finely ground vanilla wafers
3/4 cup toasted, ground hazelnuts
2 tbsp sugar
3 tbsp butter, melted
Filling
3 (8 oz) pkg cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
3 tbsp hazelnut or chocolate flavored liqueur
1 cup coarsely chopped chocolate chips
Glaze
12 skinned, toasted hazelnuts
2/3 cup semi-sweet chocolate chips, melted until smooth
4 tbsp sour cream
1 tbsp hazelnut or chocolate flavored liqueur
In a food processor, finely chop chocolate chips. Place in a small mixing bowl. Add remaining crust ingredients and mix until combined. Press onto bottom and up sides of a 9 inch springform pan. Bake at 300 for 15 minutes. Cool. Increase oven temperature to 350
Filling: Beat cream cheese until fluffy. Gradually add sugar; mix well. Add eggs and liqueur. Mix until well blended then add the in chopped chocolate chips. Pour batter into crust. Bake for 1 hour and let cool 1 hour. Remove outer ring from pan. Let cool completely.
Glaze: Dip hazelnuts into melted chocolate, covering 1/2 of each nut. Shake off excess chocolate and place on wax-paper lined plate. Chill until set. To remaining chocolate, add sour cream. Mix well and stir in liqueur. Spread glaze on top of cooled cheesecake. Garnish with dipped nuts.
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CHOCOLATE AND HAZELNUT CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1/3 cup semi-sweet chocolate chips
1 1/2 cups finely ground vanilla wafers
3/4 cup toasted, ground hazelnuts
2 tbsp sugar
3 tbsp butter, melted
Filling
3 (8 oz) pkg cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
3 tbsp hazelnut or chocolate flavored liqueur
1 cup coarsely chopped chocolate chips
Glaze
12 skinned, toasted hazelnuts
2/3 cup semi-sweet chocolate chips, melted until smooth
4 tbsp sour cream
1 tbsp hazelnut or chocolate flavored liqueur
In a food processor, finely chop chocolate chips. Place in a small mixing bowl. Add remaining crust ingredients and mix until combined. Press onto bottom and up sides of a 9 inch springform pan. Bake at 300 for 15 minutes. Cool. Increase oven temperature to 350
Filling: Beat cream cheese until fluffy. Gradually add sugar; mix well. Add eggs and liqueur. Mix until well blended then add the in chopped chocolate chips. Pour batter into crust. Bake for 1 hour and let cool 1 hour. Remove outer ring from pan. Let cool completely.
Glaze: Dip hazelnuts into melted chocolate, covering 1/2 of each nut. Shake off excess chocolate and place on wax-paper lined plate. Chill until set. To remaining chocolate, add sour cream. Mix well and stir in liqueur. Spread glaze on top of cooled cheesecake. Garnish with dipped nuts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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