Hazelnut Cheesecake Dessert Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 393
  • Fat:
  • 25 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 28 mg
  • Sodium:
  • 91 mg
  • Carbohydrate:
  • 38 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


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Hazelnut Cheesecake Dessert

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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.


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