Cheesecake With Hazelnuts

CHEESECAKE WITH HAZELNUTS

8 Preparation Time :

Categories : Pies Cheesecakes

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 c Vanilla wafer crumbs, finely

3/4 c Hazelnuts, shelled, toasted,

--ground

2 tb Butter or margarine, melted

--FILLING--

3 pk Cream cheese, 8-oz,room temp

1 c Granulated sugar

3 ea Eggs, lightly beaten

3 tb Creme de cocoa

1 pt Sour cream

2 tb Granulated sugar

1 ea Whole hazelnut, shelled

For crust: Combine vanilla wafer crumbs, hazelnuts,

sugar and melted butter in medium bowl and blend

thoroughly. Pat mixture into bottom and sides of

8-inch springform pan. Refrigerate until firm, approx

30 minutes. Preheat oven to

300 degrees. Bake crust

minutes. Let cool completely.

For Filling: Preheat oven to 350 degrees. Beat cream

cheese at low speed in large bowl of electric mixer

until smooth. Gradually beat in 1 cup sugar. Add eggs

and creme de cocoa and blend until completely smooth,

stopping once to scrape down sides of bowl. Pour into cooled crust. Bake until set, about 45-50 minutes. Let

cool slightly. (Retain oven temperature at 350

degrees.)

Combine sour cream and remaining sugar in medium bowl

and blend well. Using rubber spatula, spread mixture

1/2 inch of edge. Bake

minutes.

Preheat broiler. Run cheesecake under broiler,

watching carefully, until top is lightly browned,

1-2 minutes. Let cool. Refrigerate at least

hours, or overnight. Cheesecake can be refrigerated up

to one week. Set the hazelnut in center of cake before

serving. Serves 8-12. This taken from my mother's recipe collection, she got

this one watching KTHV-11, Little Rock, on "Arkansas

26, 1990. - - - - - - - - - - - - - - - - - -