HAZELNUT CHEESECAKE DESSERT
Make this the night before serving, as it needs to refrigerate overnight. Chocolate hazelnut spread can be found near the peanut butter in your grocery store.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.
Nutrition Facts : Calories 393 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 91mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE
If you're looking for a decadent dessert, this may be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle.
Provided by Sandra Garth
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 12h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
- Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
- Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
- Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
- Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
- Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.
Nutrition Facts : Calories 699 calories, Carbohydrate 71 g, Cholesterol 132.4 mg, Fat 43.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 18.5 g, Sodium 448.9 mg, Sugar 41.8 g
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
More about "hazelnut cheesecake dessert recipes"
CHOCOLATE HAZELNUT CHEESECAKE - GOODIE GODMOTHER
From goodiegodmother.com
4.4/5 (5)Category Desserts And SweetsCuisine AmericanTotal Time 6 hrs 45 mins
- Preheat the oven to 400 F. Wrap a 9-inch springform cheesecake pan in aluminum foil to prevent leaks and set aside. Place about an inch of water in a 10 or 12-inch cake pan to create a water bath.
- Combine your crushed chocolate cookies and butter to form your crust. Press evenly across the bottom of the cheesecake pan up the sides. Set aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, you can also use a large mixing bowl and hand mixer. Stir on low until combined and smooth. Scrape the sides of the bowl.
CHOCOLATE HAZELNUT CHEESECAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (5)Total Time 1 hr 30 minsCategory DessertCalories 638 per serving
- Press onto bottom of springform pan and up the sides by an inch or so (a 1/2 cup measuring cup normally works great for tamping down the crust and pressing it against the sides).
DECADENT HAZELNUT CHEESECAKE - BETTER HOMES & GARDENS
From bhg.com
4.1/5 (10)Total Time 7 hrs 25 minsServings 16Calories 516 per serving
- 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.
21 HAZELNUT DESSERTS TO MAKE ASAP - ALLRECIPES
From allrecipes.com
- Super Easy Hazelnut Pastries. Known in France as palmiers, these pastries are super simple to make and require only three ingredients: frozen puff pastry, chocolate-hazelnut spread, and chopped hazelnuts.
- Double Dark Chocolate Hazelnut Cookies. The combination of roasted hazelnuts and dark chocolate in these delicious chocolate chip cookies makes them taste just like Nutella.
- Norwegian Hazelnut Cake. This rave review from Melissa Oquendo sums up this hazelnut and chocolate cake: "This is ridiculously good. I whipped it up last-minute after being asked to bring a dessert to an impromptu going-away party and these were the ingredients that I had on hand.
- Hazelnut and Chipped Chocolate Cheesecake. If you love hazelnut desserts, this chocolate cheesecake has a triple helping! Ground hazelnuts in the crust, hazelnut liqueur in the filling, and chocolate-dipped hazelnuts on top.
- Cinnamon Hazelnut Biscotti. Don't look any further for a hazelnut biscotti recipe. "I've made five of the biscotti recipes from this site and this is the best especially when you spread dark chocolate on the bottom," reviewer KIMBEE1556 says.
- Holiday Cranberry-Hazelnut Tarts. Chopped hazelnuts and sweet cranberries are encased in warm caramel to make the filling for these cute phyllo pastry tarts.
- Pistachio Hazelnut Baklava. This double nut baklava can be made a day ahead for a delightful Middle Eastern pastry dessert. Reviewer Jimmy Myers sums up this wonderful recipe in his five-star rating: "The taste of this baklava made it well worth the work.
- Hungarian Flourless Hazelnut Cake. A moist sponge cake made with ground hazelnuts instead of flour is sliced into three layers, and sandwiched together with whipped cream.
- Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle. Wow your guests with this deluxe dried fig and roasted hazelnut cheesecake. It's best to make it a day in advance, as it requires time to set up in your freezer.
- Nutella® Brownies. Vera Azar says these chocolate hazelnut brownies are "very fudgy, delicious, and decadent." Try adding roughly chopped chunks of hazelnuts instead of the chocolate chips if you're in the mood for an even nuttier version.
MINI CHOCOLATE-HAZELNUT CHEESECAKES RECIPE - GRACE …
From foodandwine.com
NO BAKE VEGAN CHEESECAKE - CHOCOLATE HAZELNUT FLAVOUR!
From schoolnightvegan.com
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE GF/VEGAN • THE BOJON …
From bojongourmet.com
41 HAZELNUT DESSERT RECIPES YOU NEED TO TRY - INTO THE COOKIE JAR
From intothecookiejar.com
DELICIOUS KETO HAZELNUT LOW CARB CHEESECAKE BITES TO TRY RIGHT …
From ketogenicwoman.com
CHOCOLATE HAZELNUT CHEESECAKE RECIPE - FOOD REPUBLIC
From foodrepublic.com
CHOCOLATE HAZELNUT CHEESECAKE | DESSERT RECIPES | GOODTO
From goodto.com
CHOCOLATE HAZELNUT SWIRL CHEESECAKE | CANADIAN LIVING
From canadianliving.com
HAZELNUT LIQUEUR CHEESECAKE | PAULA DEEN
From pauladeen.com
32 DECADENT HAZELNUT RECIPES | TASTE OF HOME
From tasteofhome.com
OREGON HAZELNUT CHEESECAKE - BHG.COM
From bhg.com
27 BEST HAZELNUT DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love