Hazelnut Cheesecake


  • 1 cup hazelnuts, toasted, skins removed, fine to coarsely chopped
  • 5 large eggs, room temperature
  • ¼ cup hazelnut liqueur
  • ½ teaspoon pure almond extract
  • 1 tablespoon pure vanilla extract
  • 1½ cups granulated sugar
  • 4 (8 ounce) packages cream cheese, room temperature
  • + 3 more ingredients
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
    • 1 cup hazelnuts (filberts,) toasted, skins removed, finely ground

1. Preheat oven to 325 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain ...

View full recipe at SpringPad


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