Hazelnut Cheesecake Dessert
Weeknight Cooking Made Easy
Try a FREE ISSUE of Simple & Delicious!
Make this the night before serving, as it needs to refrigerate overnight.
Chocolate hazelnut spread can be found near the peanut butter in your grocery store.
SERVINGS: 9
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 1 package (1-1/2 ounces) ice cream cake cones
- 3/4 cup chocolate hazelnut spread
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 package (2-1/2 ounces) chopped hazelnuts, toasted
Directions:
Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan.
In a small mixing bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight. Yield: 9 servings.