Hazelnut Liqueur Cheesecake

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Quick Overview

Hazelnut Liqueur Cheesecake

Hazelnut Liqueur Cheesecake

Additional Information

Player Type N/A
Difficulty Levels Moderate
Preparation Time (in mins) 20
Cook Time (in mins) 75
Servings 8
Cost per Serving No
Recipe Type Dessert
Author Paula Deen
Preparation <p>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.</p>

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<p>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.</p>

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<p>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.</p>

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<p>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.</p>
Nutrition (per Serving) No

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