Best Frangelico Hazelnut Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRANGELICO CHEESECAKE



Frangelico Cheesecake image

Make and share this Frangelico Cheesecake recipe from Food.com.

Provided by Ina Pickle

Categories     Cheesecake

Time 1h10m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 6

4 (8 ounce) packages cream cheese
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract (or almond extract)
1/2 cup Frangelico
1 ready-made pie crust

Steps:

  • Preheat oven to 350 degrees F.
  • Blend all ingredients at low speed.
  • Pour into ready-made piecrust.
  • Bake for 40-50 minutes.
  • Chill 2 to 3 hours.
  • Top with raspberries or boysenberries.

Nutrition Facts : Calories 578.5, Fat 46.6, SaturatedFat 26.3, Cholesterol 204.1, Sodium 464.2, Carbohydrate 29.8, Fiber 0.2, Sugar 19.2, Protein 11.6

PUMPKIN FRANGELICO CHEESECAKE



Pumpkin Frangelico Cheesecake image

Pumpkin and hazelnut-flavored Frangelico ... what a delicious fall flavor for cheesecake! From bakespace.com.

Provided by Pinay0618

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 16

24 gingersnaps
3 tablespoons granulated sugar
1/4 cup butter, melted
16 ounces cream cheese, softened
1 (16 ounce) can unsweetened solid-pack pumpkin
5 eggs
3/4 cup brown sugar, packed
1/2 cup Frangelico
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon fresh nutmeg
1/4 teaspoon ground cloves
16 ounces sour cream
1/4 cup granulated sugar
1/4 cup Frangelico

Steps:

  • Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.
  • Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, almost 55 minutes.
  • Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
  • Let stand at room temperature for 30 minutes before serving.

CHOCOLATE-FRANGELICO CHEESECAKE



Chocolate-Frangelico Cheesecake image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Almond     Frangelico     Spring     Chill     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 15

For crust
20 chocolate-covered graham cracker cookies
3 tablespoons unsalted butter, room temperature
For filling
3 8-ounce packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
1 teaspoon almond extract
4 teaspoons unsweetened cocoa powder

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 425°F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.
  • For filling
  • Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.
  • Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.
  • Bake cheesecake 10 minutes. Reduce oven temperature to 325°F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.

HAZELNUT LIQUEUR CHEESECAKE



Hazelnut Liqueur Cheesecake image

Provided by Food Network

Categories     dessert

Time 13h45m

Yield 8 servings

Number Of Ingredients 9

2 cups chocolate wafer cookie crumbs
3/4 stick butter, melted, plus more for greasing
32 ounces cream cheese
1 cup sugar
3 eggs
2/3 cup sour cream
1/2 cup hazelnut liqueur
Chocolate drizzles
Hazelnuts dipped in chocolate

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
  • For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
  • Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.
  • Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

FRANGELICO MARBLE KISSED CHEESECAKE DELIGHT



Frangelico Marble Kissed Cheesecake Delight image

This was a special dessert that I created for my husband for Father's Day. He loves Cheesecake,& chocolate but not too much, so I created this dessert using Frangelico, Toasted Hazelnuts, Hazelnut Spread, & every thing else that I thought would make this dessert SPECIAL FOR MY HUSBAND ON FATHER'S DAY. I SCORED A HOME RUN WITH...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 2h20m

Number Of Ingredients 22

TOASTED HAZELNUT CRUST
3/4 c toasted hazelnuts, divided
1 1/2 c graham cracker crumbs
3 Tbsp granulated sugar
6 Tbsp melted butter
FRANGELICO CHEESECAKE FILLING
2 lb softened cream cheese (room temperature) [4-8oz. pkgs]
1 1/4 c granulated sugar
4 large eggs, room temperature
1/3 c frangelico hazelnut liqueur
1 c sour cream (room temperature)
1 box sugar free instant jello cheesecake pudding & pie filling
1/3 c nutella hazelnut spread [i use a generic version]
1 tsp almond extract
1 Tbsp vanills bean paste ( or use vanilla extract)
CHEESECAKE TOPPING
1 box french vanilla instant pudding
1 c heavy whipping cream (or use 2% cold milk)
1/3 c sour cream
1 tsp frangelico liqueur
1/4 c reserved toasted hazelnuts
24 pieces hershey's hugs candy [approx] or your choice

Steps:

  • 1. Preheat oven to 350 degrees F. You will need a 9 inch spring form pan round or square. Toast hazelnuts in shallow pan in preheated 350 degrees F. oven for 10 to 15 minutes.
  • 2. Remove from oven and place on a thick towel. Cover and allow to sweat a bit, about 10 minutes till cooled.
  • 3. After 10 minutes has elapsed, leave nuts covered and rub back and forth between the towel to remove most of the dark husk. Add nuts to a large zip lock bag and break up into small pieces with a mallet.
  • 4. Add the graham cracker Crumbs and melted butter in a medium bowl. Stir in 1/2 cup of the toasted nuts, reserving the remainder 1/4 cup as a garnish for the top, add sugar, and blend till crumbs are moist.
  • 5. Pour into spring form pan and press into bottom of pan, and about 2 inches up the sides of pan, till crust is smooth.
  • 6. Place in preheated 350 degrees F. oven and bake for 8 minutes. Remove from oven and allow to cool till needed.
  • 7. After the crust has had time to cool, line the bottom with at least 3 layers of aluminum foil, bringing it up along the sides of the pan and wrapping it as tightly as possible. This is to prevent water from seeping into the bottom of the cheesecake pan. While it is cooking in a water bath.
  • 8. Now reduce oven temperature to 325 degrees F. Fill a kettle or large pot with water, and allow it to come to a boil while you prepare the cheesecake. Add the 4 packs of softened cream cheese to a medium size bowl.
  • 9. Add Cheesecake pudding & pie filling to cream cheese along with sugar, & sour cream, and beat till blended.
  • 10. Add eggs, one at a time beating after each addition.
  • 11. Next add Frangelico Liqueur, Vanilla Bean Paste, & Almond Extract, & beat till blended.
  • 12. Now remove at least 2 1/2 - 3 cups of batter from larger bowl to a smaller bowl.
  • 13. Add the Hazel Nut Spread to the smaller bowl.
  • 14. Beat till mixture is blended together. I did not want equal parts of chocolate and white, because my husband does not like a lot of chocolate, so I wanted a milk chocolate color instead of a deep chocolate. But you can add more if you like.
  • 15. Now alternate the chocolate and white cheesecake mixture from each bowl using a separate spoon for each bowl, by dropping into the cooled graham cracker crust. I wanted more white than chocolate, with just a hint of the hazel nut spread. Smooth out top of cheese cake, then place cheesecake pan into a larger pan. Add enough boiling water to come up along the sides of the cheesecake pan. Then bake in preheated 325 degrees F. oven for 50 minutes.
  • 16. REDUCE TEMPERATURE TO 300 DEGREES f. AND CONTINUE TO COOK FOR AN ADDITIONAL 30 MINUTES.
  • 17. Now turn OVEN OFF, BUT LEAVE CHEESECAKE IN OVEN FOR AN ADDITIONAL HOUR. THEN REMOVE CHEESECAKE FROM OVEN AND COOL COMPLETELY ON A WIRE RACK. Then cover with saran wrap and & refrigerate & cool for 4-5 hours or preferably overnight.
  • 18. Prepare the French vanilla pudding topping by adding the pudding mix to a small bowl, add 1 cup of heavy whipping cream or cold 2%milk, 1/3 cup sour cream and 1 teaspoon Frangelico. Beat together till stiff.
  • 19. Spread over top of cheesecake till smooth.
  • 20. Add reserved toasted hazel nuts. Top with Hershey Hugs Candy Kiss candy if desired.
  • 21. Slice and serve.

Related Topics