Hazelnut Cheesecake Dessert Recipe

Hazelnut Cheesecake Dessert Recipe photo by Taste of Home

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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.

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Hazelnut Cheesecake Dessert Recipe

Prep: 20 min. + chilling

Yield: 9 Servings

20 20

Ingredients

1 package (1-1/2 ounces) ice cream cake cones
3/4 cup Nutella
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 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.

Nutritional Analysis: 1 piece equals 393 calories, 25 g fat (11 g saturated fat), 28 mg cholesterol, 91 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Hazelnut Cheesecake Dessert in Weeknight Cooking Made Easy Annual 2005, p311

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Hazelnut Cheesecake Dessert

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(1-1) of 1 reviews

Reviewed on May. 16, 2009 by msitaly83

This dessert was absolutely scrumptious! I used Nutela for the hazelnut spread, and I used sugar cones instead of cake cones. This dessert isn't too sweet, so you don't feel guilty for eating it. I will definitely be making this again.