A festive cheesecake flavored with hazelnut liqueur and laced with chopped toasted hazelnuts in a graham cracker crust.

Hazelnut Cheesecake

Crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted

 

Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup hazelnut-flavored liqueur
1 cup chopped hazelnuts, toasted

 

Topping:
1 1/2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

1. Add butter to combined crumbs and sugar; mix well. Press onto bottom of buttered 9-inch springform pan. Wrap outside of pan with aluminum foil.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well-blended.
   Add eggs, one at a time, mixing well after each addition. Blend in liqueur and nuts; pour over crust.
3. Place springform pan in larger pan with at least 1-inch sides; fill with 1/2-inch very hot water.
4. Bake at 350°F (175°C) for 1 hour.
5. Combine sour cream, sugar and vanilla; spread over cheesecake. Allow to cool at room temperature; chill before serving.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.