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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

Vi

cup graham cracker

crumbs

Vi

cup chocolate cookie

crumbs

Vi

cup ground hazelnuts

(filberts) or almonds

3 Tbsp. sugar

Vi,

cup butter, melted

3 8-oz. pkg. cream cheese,

softened

1

cup sugar

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

of

8

-inch springform pan. In small bowl, combine

cracker crumbs, cookie crumbs, hazelnuts, and

3

tablespoons sugar. Stir in melted butter. Press

mixture onto bottom and

2

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.

3

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.

auick tip

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.

1

3

great cheesecakes