Recipes and Cooking Decadent Hazelnut Cheesecake 4.1 (10) Add your rating & review Rich, creamy, and oh-so-seductive, this luxurious cheesecake is sure to impress even the most discerning dinner guests. Hazelnuts, like most other nuts, have a high fat content, making them particularly susceptible to rancidity. Extend their shelf life by storing in an air-tight container in the freezer for up to 3 months. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 15, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 1 hrs Cool Time: 2 hrs Chill Time: 4 hrs Total Time: 7 hrs 25 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 cup ground toasted hazelnuts* (filberts) or almonds 2 tablespoon butter, melted 4 8 ounce package cream cheese, softened 1 ¼ cup sugar 2 teaspoon vanilla ½ teaspoon almond extract 5 eggs ⅔ cup chopped toasted hazelnuts* (filberts) or almonds ¼ cup hazelnut liqueur or amaretto 1 cup whipping cream 2 tablespoon hazelnut liqueur or amaretto Directions Preheat oven to 350°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. 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. 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. 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. * To toast hazelnuts, preheat oven to 350°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. Rate it Print Nutrition Facts (per serving) 516 Calories 43g Fat 25g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 516 % Daily Value * Total Fat 43g 55% Saturated Fat 17g 85% Cholesterol 153mg 51% Sodium 220mg 10% Total Carbohydrate 25g 9% Total Sugars 21g Protein 9g Vitamin C 1.2mg 6% Calcium 101mg 8% Iron 1.6mg 9% Potassium 291mg 6% Folate, total 36.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.