Triple Hazelnut Cheesecake

Triple Hazelnut Cheesecake
Photo by Karry Hosford

Ingredients

  • 1 (16-ounce) container fat-free cottage cheese
  • Cooking spray
  • 15 chocolate wafers
  • 15 chocolate wafers
  • ½ cup granulated sugar
  • ½ cup granulated sugar
  • 1 (16-ounce) container fat-free cottage cheese
  • + 27 more ingredients
    • ½ cup chopped hazelnuts, toasted and divided
    • Cooking spray
    • 1 (8-ounce) block fat-free cream cheese
    • ¼ teaspoon salt
    • 2 tablespoons cornstarch
    • 1 tablespoon instant coffee granules
    • 1 tablespoon light brown sugar
    • 2 tablespoons Frangelico (hazelnut-flavored liqueur, optional)
    • ¾ cup unsweetened cocoa
    • 1 tablespoon hot water
    • 2 tablespoons Frangelico (hazelnut-flavored liqueur, optional)
    • ½ cup chopped hazelnuts, toasted and divided
    • 1 tablespoon hot water
    • 2 tablespoons cornstarch
    • ½ cup hazelnut-chocolate spread (such as Nutella)
    • ½ cup hazelnut-chocolate spread (such as Nutella)
    • ¼ teaspoon salt
    • 1 tablespoon vegetable oil
    • ¾ cup packed brown sugar
    • 1 tablespoon light brown sugar
    • 1 tablespoon instant coffee granules
    • ¾ cup unsweetened cocoa
    • 3 large eggs, lightly beaten
    • 3 large eggs, lightly beaten
    • 1 (8-ounce) block fat-free cream cheese
    • 1 tablespoon vegetable oil
    • ¾ cup packed brown sugar

Preheat oven to 325°. Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Wrap outside of pan...

View full recipe at My Recipes

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