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Categories:
graham cracker crumbs hazelnuts butter Philadelphia cream cheese brown sugar granulated sugar chocolate hazelnut flavored liqueur eggs hazelnuts
Viewed: 47 - Published at: 9 years agoIngredients
- 1-1/2 cups graham cracker crumbs
- 1/2 cup finely chopped hazelnuts
- 2 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, cooled
- 1/4 cup hazelnut-flavored liqueur
- 3 eggs
- 1 cup COOL WHIP Whipped Topping, thawed
- 16 whole hazelnuts, toasted
Method
- Heat oven to 325F.
- Mix graham crumbs, chopped nuts and butter; press onto bottom of 9-inch springform pan.
- Bake 10 min.
- Beat cream cheese and sugars in large bowl with mixer until blended.
- Add chocolate and liqueur; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour over crust.
- Bake 55 min.
- to 1 hour 5 min.
- or until center is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- Top with COOL WHIP and whole nuts just before serving.
