Frangelico Cheesecake
Indulge in the luxurious flavors of this Frangelico Cheesecake, a decadent dessert that harmonizes creamy textures with a nutty, liqueur-infused twist. Featuring a buttery graham cracker crust and a velvety filling enriched with cream cheese, sour cream, and the delightful hazelnut essence of Frangelico liqueur, this cheesecake is a show-stopping centerpiece for any gathering. Baked to perfection in a water bath to ensure a silky, crack-free finish, it's topped with chopped hazelnuts for a satisfying crunch and can be crowned with a dollop of whipped cream for extra indulgence. With its elegant presentation and irresistible flavor profile, this Frangelico Cheesecake is a must-try dessert that brings a touch of sophistication to every slice. Ideal for dinner parties, holidays, or simply treating yourself, it’s your go-to recipe for impressing guests with minimal effort.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 0.33 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 0.25 cups Frangelico liqueur
- 2 teaspoons Vanilla extract
- 3 whole Large eggs
- 0.5 cups Hazelnuts, chopped
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, Frangelico liqueur, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition just until blended. Do not overmix, as this can introduce air bubbles that may cause cracking.
Pour the cheesecake batter over the prepared crust, spreading it out evenly.
Place the springform pan into a large roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the water bath and foil, then place it on a wire rack to cool completely. Once cooled, refrigerate for at least 4-6 hours, or overnight, to set.
Just before serving, sprinkle the chopped hazelnuts over the top of the cheesecake. Serve with whipped cream if desired.
Nutrition Facts
Calories |
5913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.6 g | 538% | |
| Saturated Fat | 229.1 g | 1146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1613 mg | 538% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 455.0 g | 165% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 333.1 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1254 mg | 96% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
