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Triple Hazelnut Cheesecake

Photo: Karry Hosford
Yield 12 servings
Hazelnuts, hazelnut-chocolate spread, and fat-free cheeses make this dessert lower in saturated fat and higher in heart-healthy monounsaturated fat than most cheesecakes. Look for hazelnut-chocolate spread near the peanut butter in your supermarket.

Ingredients

  • 1/2 cup chopped hazelnuts, toasted and divided
  • 1 tablespoon light brown sugar
  • 15 chocolate wafers
  • 1 tablespoon vegetable oil
  • Cooking spray
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 (16-ounce) container fat-free cottage cheese
  • 1 (8-ounce) block fat-free cream cheese
  • 3/4 cup unsweetened cocoa
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup hazelnut-chocolate spread (such as Nutella)
  • 2 tablespoons cornstarch
  • 2 tablespoons Frangelico (hazelnut-flavored liqueur, optional)
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten

Nutrition Information

  • calories 317
  • caloriesfromfat 30 %
  • fat 10.6 g
  • satfat 2.4 g
  • monofat 6 g
  • polyfat 1.7 g
  • protein 12.3 g
  • carbohydrate 44.8 g
  • fiber 3.2 g
  • cholesterol 58 mg
  • iron 2 mg
  • sodium 354 mg
  • calcium 105 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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. Pour mixture into pan.

  4. 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.

  5. 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.