Best 10 Layered Hazelnut Cheesecake Recipes

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined., Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set., Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight., For topping, combine the white chips, water, corn syrup and coffee granules in a small saucepan; cook and stir over low heat until smooth. Cool to room temperature. Serve topping with cheesecake; garnish with hazelnuts. Refrigerate leftovers.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

HAZELNUT LAYER CHEESECAKE

Steps:

• Make sponge base first.
• Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
• Whisk egg yolks and sugar till pale and quite fluffy.
• In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
• Fold white mix into yellow mix. Sieve in flour and fold it in BY HAND, and not with the mixer.
• Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
• Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
• For Cheesecake:.
• If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
• If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
• Whip whipping cream and set aside.
• Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
• Fold in shredded chocolate and the diced hazelnuts.
• Assembly:.
• Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
• Refrigerate till set.

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla; beat on low speed just until combined.
• Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set.
• Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350 degrees F for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
• For topping, combine vanilla chips, water, corn syrup and coffee granules in a saucepan; cook and stir over low heat until smooth. Cool to room temperature. Remove sides of springform pan. Serve cheesecake with topping; garnish with hazelnuts. Refrigerate leftovers.

HAZELNUT PRALINE CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
• For filling:
• Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
• Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
• Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
• Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.

LEMON CHEESECAKE WITH HAZELNUT CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
• Make filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
• Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
• Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.

LAYERED CHOCOLATE-HAZELNUT PUMPKIN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate-hazelnut spread; mix well. Stir pumpkin spice into remaining batter.
• Pour chocolate batter over crust; cover with pumpkin batter.
• Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla; beat on low speed just until combined.
• Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set.
• Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350 degrees F for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
• For topping, combine vanilla chips, water, corn syrup and coffee granules in a saucepan; cook and stir over low heat until smooth. Cool to room temperature. Remove sides of springform pan. Serve cheesecake with topping; garnish with hazelnuts. Refrigerate leftovers.

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9 inch springform pan.
• In a large mixing bowl, beat the cream cheese and sugar until smooth.
• Add the eggs and vanilla; beat on low speed just until combined.
• Divide batter into thirds.
• Into one portion, stir in hazelnuts.
• Pour over crust.
• Refrigerate for 20 minutes or until set.
• Into second portion, gradually tir in melted chocolate.
• Spoon over bottom layer.
• Refrigerate for 45 minutes or until set.
• Spoon remaining batter over top.
• Place pan on a baking sheet.
• Bake at 350 for 50-60 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Cover and refrigerate overnight.
• For topping, combine vanilla chips, water, corn syrup and coffe granules in a saucepan; cook and stir over low heat until smooth.
• Cool to room temperature.
• Remove sides of springform pan.
• Serve cheesecake with topping; garnish with hazelnuts.
• Refrigerate leftovers.

HAZELNUT CHEESECAKE

Steps:

• 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.
• 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.
• 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.