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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 12 |
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125 Best Cheesecake Recipes Ingredients:
1 1/2 cups chocolate sandwich cookie crumbs |
1/4 cup packed light brown sugar |
1 teaspoon instant espresso powder |
1/2 teaspoon ground cinnamon |
1/3 cup unsalted butter, melted |
2 tablespoons milk |
1 1/2 teaspoons instant espresso powder |
2 tablespoons unsalted butter |
2 (8 ounce) packages neufchatel cheese |
1 (8 ounce) package cream cheese, softened |
2/3 cup sugar |
4 eggs |
1/4 cup milk |
1/3 cup hazelnuts, chopped and toasted |
2 teaspoons coffee-flavored liqueur |
1/2 cup sugar |
1/4 cup water |
1/4 cup coffee-flavored liqueur |
1/3 cup hazelnuts, chopped and toasted |
Directions:
1. Preheat oven to 350°; Grease a 9-inch springform pan; set aside.
2. Crust-In a food processor, pulse crumbs, sugar, espresso powder, and cinnamon until fine.
3. Pour butter through feed tube and pulse until combined; press into prepared pan and freeze.
4. Filling-in a saucepan, heat 2 t milk, espresso powder, and butter until butter melts; set aside.
5. In a large bowl, beat Neufchatel cheese, cream cheese, and sugar on med-high speed for 3 minutes.
6. Add eggs, one at a time, beating after each addition.
7. Decrease speed to low, add milk, hazelnuts, liqueur, and espresso mixture.
8. Pour over frozen crust.
9. Bake for 45-55 minutes or until the top is light brown; cool for 2 hours; cover and refrigerate for 6 hours before decorating.
10. Syrup- In a saucepan, bring sugar and water to a boil, about 5-8 minutes or until sugar is dissolved (make sure you heat sugar and water to a full boil and cook until sugar is dissolved or the sugar may crystallize).
11. Remove from heat and add liqueur; cool.
12. Syrup will keep in a covered container in a refrigerator for up to 2 weeks.
13. To serve-slide a slice on a plate; pour 2 T syrup on top and sprinkle with hazelnuts.
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