Triple Hazelnut Cheesecake
Triple Hazelnut Cheesecake requires approximately 45 minutes from start to finish. This recipe serves 12. One serving contains 311 calories, 11g of protein, and 11g of fat. If you have hazelnuts, hazelnut-chocolate spread, eggs, and a few other ingredients on hand, you can make it.
Instructions
Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until finely ground.
Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.
Combine instant coffee granules and 1 tablespoon hot water in a small bowl.
Place cheeses in food processor; process until smooth.
Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well blended.
Add eggs; process until smooth.
Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch.
Bake at 325 for 1 hour or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.