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Layered Hazelnut Cheesecake

A creamy topping accents each beautiful slice of the outstanding dessert shared by Leah Gamss of Spring Valley, New York. "It's spectacular-looking as well as scrumptious," she writes.

12 ServingsPrep: 1 hour 25 min. Bake: 1 hour + chilling

Ingredients

1-1/2 cups crushed vanilla wafers
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
4 ounces finely chopped hazelnuts, toasted
1/3 cup semisweet chocolate chips, melted
TOPPING:
2/3 cup white baking chips
3 tablespoons water
1 teaspoon light corn syrup
1/2 teaspoon instant coffee granules
1/4 cup chopped hazelnuts, toasted

Directions

In a small bowl, combine the wafer crumbs and butter; press onto the
bottom of a greased 9-in. springform pan.
In a large bowl, beat the cream cheese, sugar and vanilla until
smooth. Add eggs; beat on low speed just until combined.
Divide batter into thirds. Into one portion, stir in hazelnuts. Pour
over crust. Refrigerate for 20 minutes or until set. Into second
portion, gradually stir in melted chocolate. Spoon over bottom
layer. Refrigerate for 45 minutes or until set.

2 of 2

Layered Hazelnut Cheesecake (continued)

Directions (continued)

Spoon remaining batter over top. Place pan on a baking sheet. Bake
at 350° for 50-60 minutes or until center is almost set. Cool
on a wire rack for 10 minutes. Carefully run a knife around the edge
of pan to loosen; cool 1 hour longer. Cover and refrigerate
overnight.
For topping, combine the white chips, water, corn syrup and coffee
granules in a small saucepan; cook and stir over low heat until
smooth. Cool to room temperature. Serve topping with cheesecake;
garnish with hazelnuts. Refrigerate leftovers. Yield: 12 servings.