Cooking Light’s Triple Hazelnut Cheesecake

This is probably my all-time favorite Cooking Light dessert. I love it because it always gets raves and no one ever believes me when I tell them it is low fat. All that, plus it’s crack free! The one I made for tonight is in the refrigerator and I haven’t yet put the finishing touches on it, so below is a picture of one I made for Valentine’s Day. Recipe follows.

Triple Hazelnut Cheesecake

A few notes: I always use Oreos for the crust — usually about 10 Oreos and a little extra oil (like half tablespoon). I also used packaged, pre-chopped hazelnuts. If you’re in a hurry, you can cheat on the toasting and “toast” them in the microwave. Just microwave them for about 2 minutes, stopping to stir occassionally, then let them cool. It really improves the taste.

Cooking Light's Triple Hazelnut Cheesecake
Prep time
Cook time
Total time
For the hazelnut spread, I recommend Nutella.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1/2 cup chopped hazelnuts -- toasted and divided
  • 1 tablespoon light brown sugar
  • 15 chocolate wafers
  • 1 tablespoon vegetable oil
  • Cooking spray
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 container fat-free cottage cheese -- (16-ounce)
  • 1 block fat-free cream cheese -- (8-ounce), softened
  • 3/4 cup unsweetened cocoa
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup hazelnut-chocolate spread
  • 2 tablespoons cornstarch
  • 2 tablespoons Frangelico
  • 1/4 teaspoon salt
  • 3 large eggs -- lightly beaten
  1. Preheat oven to 325 degrees.
  2. Place 1/4 cup hazelnuts, 1 tablespoon brown sugar, and chocolate wafers in a food processor; process until finely ground. Add oil; process until crumbs are moist. Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with a double layer of aluminum foil.
  3. Combine instant coffee granules and 1 tablespoon hot water in a small bowl. Place cheeses in food processor; process until smooth. Add coffee mixture, cocoa, and next 6 ingredients (cocoa through salt); process until well blended. Add eggs; process until smooth. Pour mixture into pan.
  4. Place pan in a large baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 325 degrees for 1 hour or until cheesecake center barely moves when pan is touched.
  5. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
  6. Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.


Related posts:


  1. says

    Hmmm, wonder if I can sneak this by the mom-in-law on Thanksgiving. She doesn’t have to know about the Frangelico, right?I actually made another version of a lightened hazelnut cheesecake and while good, it cracked (like all my others).

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: