Hazelnut Cheesecake Dessert Recipe

5 1 1
Hazelnut Cheesecake Dessert Recipe
Hazelnut Cheesecake Dessert Recipe photo by Taste of Home
Publisher Photo

Hazelnut Cheesecake Dessert Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Hazelnut Cheesecake Dessert in Weeknight Cooking Made Easy Annual 2005, p311

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHazelnut Cheesecake Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 4096556 135712
Reviewed May. 16, 2009

"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."

Loading Image