A chocolate-hazelnut crust and a satiny coffee-flavor filling create a cheesecake match made in heaven.
Prep: 25 min.
Bake: 45 min.
M akes 16 servings
cup graham cracker
cup chocolate cookie
cup ground hazelnuts
(filberts) or almonds
3 Tbsp. sugar
cup butter, melted
3 8-oz. pkg. cream cheese,
3 Tbsp. all-purpose flour
1 tsp. vanilla
3 eggs, slightly beaten
% cup coffee liqueur or
cooled espresso coffee
1 Preheat oven to 375° F. Grease bottom and side
-inch springform pan. In small bowl, combine
cracker crumbs, cookie crumbs, hazelnuts, and
tablespoons sugar. Stir in melted butter. Press
mixture onto bottom and
inches up side of pan.
2 In large bowl, combine cream cheese, 1 cup
sugar, flour, and vanilla. Beat with electric mixer
on medium to high speed until fluffy. Stir in eggs
and liqueurjust until combined. Pour mixture
into crust-lined pan.
Place pan in shallow baking pan. Bake for
45 to 50 minutes or until center appears nearly set
when gently shaken.
4 Cool on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours.
PER SERVING: 419cal., 30s total fat (16 s sat. fat), 127 mg chol., 286 mg
sodium, 30 g carb., 1
s fiber, 7 s pro.
To keep a quick dessert on call,
cut and place individual servings of
cheesecake in freezer containers or
plastic freezer bags. Seal, label,
and freeze for up to two weeks. To
serve, remove as many slices as you
need and thaw at room temperature
about 30 minutes.