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Hazelnut Liqueur Cheesecake Recipe by Paula Deen

Moderate Level
95 MIN 20 Prep + 75 Cook
8 Servings
$ /Serving
Print
Moderate Level
95 MIN 20 Prep + 75 Cook
8 Servings
$ /Serving

Hazelnut Liqueur Cheesecake Recipe by Paula Deen

Moderate Level
95 MIN 20 Prep + 75 Cook
8 Servings
$ /Serving

Ingredients

  • 2 cups chocolate wafer cookie crumbs
  • 3/4 stick butter, melted, plus more for greasing
  • 32 oz cream cheese
  • 1 cup sugar
  • 3 eggs
  • 2/3 cup sour cream
  • 1/2 cup hazelnut liqueur

Preparation

For the crust: Preheat the oven to 325°F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.

 

For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.

 

Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.

 

Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

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Preparation

For the crust: Preheat the oven to 325°F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.

 

For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.

 

Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.

 

Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product