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Decadent Hazelnut Cheesecake

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Decadent Hazelnut Cheesecake



1 cup ground toasted hazelnuts* (filberts) or almonds

2 Tbsp. butter, melted

4 (8 oz.) package cream cheese, softened

1 ¼ cups sugar

2 tsp. vanilla

½ tsp. almond extract

5 eggs

2/3 cup chopped toasted hazelnuts* (filberts) or almonds

¼ cup hazelnut liqueur or amaretto

1 cup whipping cream

2 Tbsp. hazelnut liqueur or amaretto


1.  Ground hazelnuts and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan.

2.  For filling, in a large bowl combine cream cheese, sugar, vanilla, and almond extract. Beat with an electric mixer on medium to high speed until fluffy. Add eggs; beat on low speed just until combined. Stir in the 2/3 cup chopped hazelnuts and the ¼ cup liqueur. Pour filling over crust, spreading evenly.

3.  Bake about 1 hour or until a 2 ½ -inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a knife, loosen edge of cheesecake from side of pan; cool for 30 minutes. Remove side of pan; cool cheesecake completely on rack (about 1 ¼ hours). Cover and chill for 4 to 24 hours. (Best if chilled for at least 12 hours.)

4. To serve, in a medium bowl combine whipping cream and the 2 tablespoons liqueur. Beat on medium speed until soft peaks form (tips curl). Top each serving of cheesecake with whipped cream.

Tip *To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool.


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