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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Decadent Hazelnut Cheesecake

Makes: 16 servings
Prep 25 mins Chill 4 hrs Cool 2 hrs Bake 350°F1 hr
Decadent Hazelnut Cheesecake
  • 1  cup  ground toasted hazelnuts* (filberts) or almonds
  • 2  tablespoons  butter, melted
  • 4 8  ounce package  cream cheese, softened
  • 1 1/4  cups  sugar
  • 2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 5  eggs
  • 2/3  cup  chopped toasted hazelnuts* (filberts) or almonds
  • 1/4  cup  hazelnut liqueur or amaretto
  • 1  cup  whipping cream
  • 2  tablespoons  hazelnut liqueur or amaretto

1. Preheat oven to 350 degrees F. For crust, in a small bowl combine the 1 cup ground hazelnuts and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan.

2. For filling, in a large bowl combine cream cheese, sugar, vanilla, and almond extract. Beat with an electric mixer on medium to high speed until fluffy. Add eggs; beat on low speed just until combined. Stir in the 2/3 cup chopped hazelnuts and the 1/4 cup liqueur. Pour filling over crust, spreading evenly.

3. Bake about 1 hour or until a 2 1/2-inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a knife, loosen edge of cheesecake from side of pan; cool for 30 minutes. Remove side of pan; cool cheesecake completely on rack (about 1 1/4 hours). Cover and chill for 4 to 24 hours.

4. To serve, in a medium bowl combine whipping cream and the 2 tablespoons liqueur. Beat on medium speed until soft peaks form (tips curl). Top each serving of cheesecake with whipped cream.

From the Test Kitchen*
  • To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool.

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