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Layered Hazelnut Cheesecake

 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 McCormick® Pure 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.