Patter Fam Sauces

Italian Hazelnut Cheesecake

GLUTEN FREE

Ingredients

Crust:

2 cups ground chocolate Chex cereal
1/2 cup finely chopped pecans
2T packed brown sugar
3T butter, melted

Preheat oven to 350 degrees.  Pulse the Chex cereal and nuts together in a food processor until fine flour like texture is achieved.  Combine the mixture with the brown sugar and mix well.  Add the melted butter and combine until all the ingredients are moistened. Firmly press onto bottom and sides of ungreased 9 inch spring form pan to about 1 1/2 inches high. Bake in oven for about 18 minutes or until golden brown; let cool.

Filling:

3 – 8 oz. pkg. cream cheese at room temp
½ cup granulated white sugar
1 – 13 oz. jar of Nutella (hazelnut spread)
¼ tsp. vanilla extract

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. Pour into crust. Refrigerate for at least 4 hours before serving.  Alternately, you can freeze for 1 hour, then move to a refrigerator for 30-60 minutes before serving.  Release from pan and slice with a long piece of dental floss.

Garnish with chocolate shavings.

 

 

 

 

Check out all the classes that we used this recipe in:

ItalianClassRecipes

SteakhouseClassRecipes

 

Written by Joyce Peters — April 26, 2016

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