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Cooking Light's Triple Hazelnut Cheesecake

For the hazelnut spread, I recommend Nutella.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Cookie Madness


  • 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


  • Preheat oven to 325 degrees.
  • 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.
  • 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.
  • 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.
  • Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
  • Remove cheesecake from springform pan; sprinkle with 1/4 cup hazelnuts.