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.
I would dub this chocolate mousse cake instead of cheesecake! Wonderfully creamy interior, and an oreo-cookie crumb flavor to the crumb crust. Agree that the hazelnut flavor was not as strong as hoped, or this would be a 5 for sure - I would a tablespoon or two more of Frangelico to the batter.
Read MoreThis was really good, but the cheesecake did not have a prominent hazelnut flavor. I did not use the liquor, which may have been part of the problem. Next time I will use the liquor or add hazelnut extract. I used 1% cottage cheese because I couldn't find fat free. For the crust, I used 1 egg white instead of the 1 tbls oil and used 6 honey graham crackers plus 1 tbls cocoa powder in place of the chocolate wafers in the crust. I used Hershey's special dark cocoa powder, so the cheesecake was much darker than the picture. I served this to guests and it got rave reviews. I told my younger sister, who is a very picky eater, that this was Nutella cheesecake, and she ate it all. I think the would also be delicious with peanut butter and peanuts in place of the nutella and hazelnuts.
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