Layered Chocolate Hazelnut Pumpkin Cheesecake Recipes

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined., Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set., Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight., For topping, combine the white chips, water, corn syrup and coffee granules in a small saucepan; cook and stir over low heat until smooth. Cool to room temperature. Serve topping with cheesecake; garnish with hazelnuts. Refrigerate leftovers.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

LAYERED PUMPKIN-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
• Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until creamy. Add pumpkin mixture; mix just until blended. Pour over crust.
• Bake 23 to 25 min. or until center is set; cool completely.
• Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until chocolates are completely melted and mixture is well blended. Spread over cheesecake.
• Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

PUMPKIN LAYER CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
• Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
• Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

CHOCOLATE HAZELNUT CHEESECAKE IN A JAR

Steps:

• Place 1/4 cup chocolate cookie crumbs in the bottom of each of four 8-ounce mason jars; shake to level.
• Combine the cream cheese and hazelnut spread in the bowl of a stand mixer and beat until well combined. Transfer the cheesecake filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup cheesecake filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the filling in each jar. Garnish with the hazelnuts. Chill 20 minutes, then serve.

PUMPKIN CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust: Toast nuts in oven for 10 minutes at 350.
• Cool slightly and rub off skins.
• Place nuts in food processor and pulse until coarsely chopped.
• Add sugar and process until nuts are finely chopped, but not greasy.
• Combin nut mixture with butter.
• Pat into bottom of 9" sprinform pan and bake at 350 for 10 minutes.
• Cool before filling.
• For filling: Stir together sugar, spices, and cornstarch.
• Beat cream cheese until smooth.
• Gradually add sugar mixture, scraping sides of bowl often.
• Beat in eggs 1 at a time, beating well.
• Beat in pumpkin until just blended.
• Pour into crust-lined pan.
• Place pan of water in bottom of oven.
• Bake cake at 350 degrees for 30 minutes.
• Reduce oven to 300 and bake another 30 minutes.
• Remove cake from oven and place on cooling rack.
• Cover with a large bowl or pot so that it cools slowly.
• Cool completely before serving.

LAYERED HAZELNUT CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9 inch springform pan.
• In a large mixing bowl, beat the cream cheese and sugar until smooth.
• Add the eggs and vanilla; beat on low speed just until combined.
• Divide batter into thirds.
• Into one portion, stir in hazelnuts.
• Pour over crust.
• Refrigerate for 20 minutes or until set.
• Into second portion, gradually tir in melted chocolate.
• Spoon over bottom layer.
• Refrigerate for 45 minutes or until set.
• Spoon remaining batter over top.
• Place pan on a baking sheet.
• Bake at 350 for 50-60 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Cover and refrigerate overnight.
• For topping, combine vanilla chips, water, corn syrup and coffe granules in a saucepan; cook and stir over low heat until smooth.
• Cool to room temperature.
• Remove sides of springform pan.
• Serve cheesecake with topping; garnish with hazelnuts.
• Refrigerate leftovers.

HAZELNUT LAYER CHEESECAKE

Steps:

• Make sponge base first.
• Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
• Whisk egg yolks and sugar till pale and quite fluffy.
• In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
• Fold white mix into yellow mix. Sieve in flour and fold it in BY HAND, and not with the mixer.
• Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
• Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
• For Cheesecake:.
• If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
• If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
• Whip whipping cream and set aside.
• Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
• Fold in shredded chocolate and the diced hazelnuts.
• Assembly:.
• Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
• Refrigerate till set.