"The belly rules the mind."--Spanish Proverb

Layered Hazelnut Cheesecake Recipe

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This recipe for Layered Hazelnut Cheesecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Littlejohn
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 crushed vanilla wafers
1/4 cup butter, melted
4 packages (8oz each) cream cheese, softened
1 3/4 cups sugar 4 eggs, lightly beaten
2 teaspoons vanilla extract
4 oz finely chopped hazelnuts, toasted
1/3 cup semisweet chocolate chips, melted
Topping
2/3 cups vanilla or white chips
3 tablespoons water 1 teaspoon light corn syrup
1/2 teaspoon instant coffee granules
1/4 cup chopped hazelnuts, toasted

Directions:
Directions:
In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-inch springform pan.  In a large mixing bowl, beat the cream cheese and sugar until smooth.  Add the eggs and vanilla; beat on low speed just until combined.  Divide batter into thirds.  Into one portion, stir in hazelnuts.  Pour over crust.  Refrigerate 20 minutes or until set.  Into second portion, gradually stir in melted chocolate.  Spoon over bottom layer.  Refrigerate 45 minutes or until set.  Spoon remaining batter over top.  Place pan on a baking sheet.  Bake at 350* for 50-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.  Cover and refrigerate overnight. For topping, combine vanilla chips, water, corn syrup and coffee granules in a saucepan; cook and stir over low heat until smooth.  Cool to room temperature.  Remove sides of springform pan.  Serve cheesecake with topping; garnish with hazelnuts.  Refrigerate leftovers.  12 servings.  

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I got this recipe from a fellow quilter, Dawn Honcoop.

 

 

 

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