• 16servings
  • 275minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 45 NILLA Wafers , finely crushed (about 1-1/2 cups)

  2. 3/4 cup toasted ground hazelnuts , divided

  3. 1/4 cup (1/2 stick) butter or margarine , melted

  4. 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  5. 1 cup sugar

  6. 4 egg s

  7. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 3 Tbsp. hazelnut-flavored liqueur

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.

  2. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.

  3. BAKE 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.


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