| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Vanilla wafer crumbs; finely ground |
| 3/4 | c | Hazelnuts; shelled, toasted, ground |
| 2 | tb | Granulated sugar |
| 2 | tb | Butter or Kraft margarine; melted |
| 3 | pk | (8-oz) cream cheese; room temperature |
| 1 | c | Granulated sugar |
| 3 | Eggs; lightly beaten | |
| 3 | tb | Creme de cacao |
| 1 | pt | Sour cream |
| 2 | tb | Granulated sugar |
| 1 | Whole hazelnut; shelled |
INSTRUCTIONS
CRUST FILLING For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in medium bowl and blend thoroughly. Pat mixture into bottom and sides of 8-inch springform pan. Refrigerate until firm, appioximately 30 mintutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool completely. For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed in large bowl of electric mixer until smooth. Gradually beat in 1 cup sugar. Add eggs and creme de cacao and blend until completely smooth, stopping once to scrape down sides of bowl. Pour into cooled crust. Bake until set, about 45-50 minutes. Let cool slightly. (Retain oven temperaure at 350 degrees.) Combine sour cream and remaining sugar in medium bowl and blend well. Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge. Bake 5 minutes. Preheat broiler. Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1-2 minutes. Let cool. Refrigerate at least five hours, or overnight. Cheesecake can be refrigerated up to one week. Set the hazelnut in center of cake before serving. Serves 8-12. ARKANSAS TODAY, CHANNEL 11, KTHV 09/26/1990 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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