Triple Hazelnut Cheesecake

Photo: Karry Hosford

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.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 30%
  • Fat: 10.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.7g
  • Protein: 12.3g
  • Carbohydrate: 44.8g
  • Fiber: 3.2g
  • Cholesterol: 58mg
  • Iron: 2mg
  • Sodium: 354mg
  • Calcium: 105mg

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

Preparation

  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.
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