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“125 Best Cheesecake Recipes”
READY IN:
1hr 55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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