Chocolate Frangelico Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE CHOCOLATE FRANGELICO CHEESECAKE RECIPE



White Chocolate Frangelico Cheesecake Recipe image

A creamy, decadent cheesecake flavored with white chocolate and Frangelico liqueur

Provided by Liz Berg

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

One 9-ounce package chocolate wafers (I use Nabisco Famous Wafers), processed into fine crumbs
1/2 cup butter, melted
1 1/2 pounds cream cheese, at room temperature
3/4 cup sugar
8 ounces white chocolate, chopped and melted
1 teaspoon vanilla
3 tablespoons Frangelico (hazelnut liqueur)
4 eggs, at room temperature

Steps:

  • Preheat oven to 350º.
  • Mix cookie crumbs and melted butter and pat into the bottom of a greased 9-inch springform pan. Bake 10 minutes, then set on rack to cool while making filling. Decrease oven temperature to 325º.
  • Using the paddle attachment of your stand mixer, beat the cream cheese on low for a minute, scrape down sides of bowl, then slowly add sugar while continuing to mix on low. Add melted chocolate and mix just till combined. Add vanilla and Frangelico and mix just till incorporated. Mix in eggs, one at a time on low, just till incorporated, scraping bowl as needed,
  • Wrap your springform pan in a layer of heavy-duty foil and place it into a roasting pan. Pour batter into springform pan and smooth top if needed. Pour hot water into the roasting pan till it comes about a couple inches on sides of the springform pan. Carefully place a roasting pan in oven and bake about 60 minutes or till the top is a bit golden and almost totally set. Remove from water bath, then remove foil and allow to come to room temperature on cooling rack. Cover with plastic wrap and chill overnight.
  • Decorate with white chocolate curls if desired.

Nutrition Facts : Calories 400 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 302 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

FRANGELICO (HAZELNUT) CHEESECAKE



Frangelico (Hazelnut) Cheesecake image

Rich and creamy hazelnut flavored cheesecake with chocolate accents. Best served with Frangelico flavored and slightly sweetened whipped cream. Enjoy!

Provided by heidi

Categories     Cheesecake

Time 2h30m

Yield 1 cheesecake, 20 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 cup hazelnuts, toasted and coarsely ground (Filbert nuts)
1/3 cup butter
4 (8 ounce) packages cream cheese (Philadelphia brand, full-fat)
1 cup sugar
3 tablespoons all-purpose flour
1/3 cup Frangelico
4 large eggs
1 egg yolk
1/3 cup chocolate chips (any chocolate will do)

Steps:

  • Place oven rack in the middle of the oven.
  • Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
  • Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
  • Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
  • Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
  • Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
  • Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.

Nutrition Facts : Calories 316.5, Fat 23, SaturatedFat 12.9, Cholesterol 109.8, Sodium 172.3, Carbohydrate 22.8, Fiber 0.7, Sugar 15.4, Protein 6.2

FRANGELICO MARBLE KISSED CHEESECAKE DELIGHT



Frangelico Marble Kissed Cheesecake Delight image

This was a special dessert that I created for my husband for Father's Day. He loves Cheesecake,& chocolate but not too much, so I created this dessert using Frangelico, Toasted Hazelnuts, Hazelnut Spread, & every thing else that I thought would make this dessert SPECIAL FOR MY HUSBAND ON FATHER'S DAY. I SCORED A HOME RUN WITH...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 2h20m

Number Of Ingredients 22

TOASTED HAZELNUT CRUST
3/4 c toasted hazelnuts, divided
1 1/2 c graham cracker crumbs
3 Tbsp granulated sugar
6 Tbsp melted butter
FRANGELICO CHEESECAKE FILLING
2 lb softened cream cheese (room temperature) [4-8oz. pkgs]
1 1/4 c granulated sugar
4 large eggs, room temperature
1/3 c frangelico hazelnut liqueur
1 c sour cream (room temperature)
1 box sugar free instant jello cheesecake pudding & pie filling
1/3 c nutella hazelnut spread [i use a generic version]
1 tsp almond extract
1 Tbsp vanills bean paste ( or use vanilla extract)
CHEESECAKE TOPPING
1 box french vanilla instant pudding
1 c heavy whipping cream (or use 2% cold milk)
1/3 c sour cream
1 tsp frangelico liqueur
1/4 c reserved toasted hazelnuts
24 pieces hershey's hugs candy [approx] or your choice

Steps:

  • 1. Preheat oven to 350 degrees F. You will need a 9 inch spring form pan round or square. Toast hazelnuts in shallow pan in preheated 350 degrees F. oven for 10 to 15 minutes.
  • 2. Remove from oven and place on a thick towel. Cover and allow to sweat a bit, about 10 minutes till cooled.
  • 3. After 10 minutes has elapsed, leave nuts covered and rub back and forth between the towel to remove most of the dark husk. Add nuts to a large zip lock bag and break up into small pieces with a mallet.
  • 4. Add the graham cracker Crumbs and melted butter in a medium bowl. Stir in 1/2 cup of the toasted nuts, reserving the remainder 1/4 cup as a garnish for the top, add sugar, and blend till crumbs are moist.
  • 5. Pour into spring form pan and press into bottom of pan, and about 2 inches up the sides of pan, till crust is smooth.
  • 6. Place in preheated 350 degrees F. oven and bake for 8 minutes. Remove from oven and allow to cool till needed.
  • 7. After the crust has had time to cool, line the bottom with at least 3 layers of aluminum foil, bringing it up along the sides of the pan and wrapping it as tightly as possible. This is to prevent water from seeping into the bottom of the cheesecake pan. While it is cooking in a water bath.
  • 8. Now reduce oven temperature to 325 degrees F. Fill a kettle or large pot with water, and allow it to come to a boil while you prepare the cheesecake. Add the 4 packs of softened cream cheese to a medium size bowl.
  • 9. Add Cheesecake pudding & pie filling to cream cheese along with sugar, & sour cream, and beat till blended.
  • 10. Add eggs, one at a time beating after each addition.
  • 11. Next add Frangelico Liqueur, Vanilla Bean Paste, & Almond Extract, & beat till blended.
  • 12. Now remove at least 2 1/2 - 3 cups of batter from larger bowl to a smaller bowl.
  • 13. Add the Hazel Nut Spread to the smaller bowl.
  • 14. Beat till mixture is blended together. I did not want equal parts of chocolate and white, because my husband does not like a lot of chocolate, so I wanted a milk chocolate color instead of a deep chocolate. But you can add more if you like.
  • 15. Now alternate the chocolate and white cheesecake mixture from each bowl using a separate spoon for each bowl, by dropping into the cooled graham cracker crust. I wanted more white than chocolate, with just a hint of the hazel nut spread. Smooth out top of cheese cake, then place cheesecake pan into a larger pan. Add enough boiling water to come up along the sides of the cheesecake pan. Then bake in preheated 325 degrees F. oven for 50 minutes.
  • 16. REDUCE TEMPERATURE TO 300 DEGREES f. AND CONTINUE TO COOK FOR AN ADDITIONAL 30 MINUTES.
  • 17. Now turn OVEN OFF, BUT LEAVE CHEESECAKE IN OVEN FOR AN ADDITIONAL HOUR. THEN REMOVE CHEESECAKE FROM OVEN AND COOL COMPLETELY ON A WIRE RACK. Then cover with saran wrap and & refrigerate & cool for 4-5 hours or preferably overnight.
  • 18. Prepare the French vanilla pudding topping by adding the pudding mix to a small bowl, add 1 cup of heavy whipping cream or cold 2%milk, 1/3 cup sour cream and 1 teaspoon Frangelico. Beat together till stiff.
  • 19. Spread over top of cheesecake till smooth.
  • 20. Add reserved toasted hazel nuts. Top with Hershey Hugs Candy Kiss candy if desired.
  • 21. Slice and serve.

FRANGELICO CHEESECAKE



Frangelico Cheesecake image

Make and share this Frangelico Cheesecake recipe from Food.com.

Provided by Ina Pickle

Categories     Cheesecake

Time 1h10m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 6

4 (8 ounce) packages cream cheese
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract (or almond extract)
1/2 cup Frangelico
1 ready-made pie crust

Steps:

  • Preheat oven to 350 degrees F.
  • Blend all ingredients at low speed.
  • Pour into ready-made piecrust.
  • Bake for 40-50 minutes.
  • Chill 2 to 3 hours.
  • Top with raspberries or boysenberries.

Nutrition Facts : Calories 578.5, Fat 46.6, SaturatedFat 26.3, Cholesterol 204.1, Sodium 464.2, Carbohydrate 29.8, Fiber 0.2, Sugar 19.2, Protein 11.6

FRANGELICO CHOCOLATE CAKE



Frangelico Chocolate Cake image

Inspired by Recipe #14499. Like the Bacardi Rum Cake, it is very moist, and stays moist for several days. An excellent cake to make in advance.

Provided by Paguma

Categories     Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup hazelnuts, chopped
1 (520 g) package chocolate cake mix (do not add other ingredients on the box)
1 (92 g) package instant chocolate pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Frangelico
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Frangelico

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

Nutrition Facts : Calories 626.5, Fat 38.6, SaturatedFat 10.2, Cholesterol 109, Sodium 654.2, Carbohydrate 68.4, Fiber 2.9, Sugar 45.4, Protein 7.9

CHOCOLATE-FRANGELICO CHEESECAKE



Chocolate-Frangelico Cheesecake image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Almond     Frangelico     Spring     Chill     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 15

For crust
20 chocolate-covered graham cracker cookies
3 tablespoons unsalted butter, room temperature
For filling
3 8-ounce packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
1 teaspoon almond extract
4 teaspoons unsweetened cocoa powder

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 425°F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.
  • For filling
  • Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.
  • Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.
  • Bake cheesecake 10 minutes. Reduce oven temperature to 325°F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.

More about "chocolate frangelico cheesecake recipes"

FRANGELICO AND CHOCOLATE CHEESECAKE - RECIPES
Frangelico and chocolate cheesecake . ... Print Recipe . Ingredients. Base; 1 cup plain flour; 1/3 cup brown sugar – tightly packed ... Cheesecake filling; 500g cream cheese; 250g sour cream; …
From lemongrasscatering.co.nz


CHOCOLATE HAZELNUT CHEESECAKE - GOODIE GODMOTHER
Jan 27, 2021 Instructions. Preheat the oven to 400 F. Wrap a 9-inch springform cheesecake pan in aluminum foil to prevent leaks and set aside. Place about an inch of water in a 10 or 12-inch cake pan to create a water bath.
From goodiegodmother.com


FRANGELICO CHEESECAKE RECIPE - APPLE CHARLOTTE COOKING
Gradually add sugar and add eggs one at a time. Blend in Frangelico and vanilla. Sprinkle the half of the chocolate chips and half of the nuts onto the bottom of the crust. Spoon in filling. Top …
From applecharlottecooking.com


10 BEST FRANGELICO CHEESECAKE RECIPES - YUMMLY
The Best Frangelico Cheesecake Recipes on Yummly | White Chocolate Frangelico Cheesecake #cheesecakeday, Frangelico Hot Chocolate, Frangelico Berry Trifle
From yummly.com


CHOCOLATE CHEESECAKE RECIPE - LAUREN'S LATEST
3 days ago 3. Bake . Pour filling into the springform pan directly on top of the baked crust. Bake for 30 minutes at 325° F. Then, reduce temperature to 250° F and continue cooking for 45 …
From laurenslatest.com


NO-BAKE CHOCOLATE CHEESECAKE RECIPE RECIPE - BETTER …
Aug 23, 2022 Put chocolate in a heatproof bowl over a saucepan of simmering water, and stir gently until melted and smooth. Remove from heat. Set aside to cool for 15 minutes or until at room temperature.
From bhg.com.au


CHOCOLATE FRANGELICO CHEESECAKE RECIPE - RECIPES.EPICUREAN.COM
In a double boiler, combine chocolate, cream, liqueur and ornage juice concentrate and heat over hot, not boiling water until chocolate is melted. Mix well into cream cheese base, pour into pan …
From recipes.epicurean.com


CHOCOLATE FRANGELICO CHEESECAKE ON BAKESPACE.COM
20 chocolate covered graham cookies 3 tablespoons butter Filling: 3 pkgs. (8 oz. each) cream cheese, softened 2/3 cup plus 3 tbs. sugar 1/4 cup sour cream 5 teaspoons cornstarch 3 large …
From bakespace.com


CHOCOLATE FRANGELICO CHEESECAKE - RECIPE GOLDMINE
Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust. Mix cocoa …
From recipegoldmine.com


NO-BAKE CHOCOLATE AND HAZELNUT CHEESECAKE
Ingredients. 300g digestive biscuits; 150g salted butter, melted; For the filling. 700g full-fat cream cheese (room temperature) 50g icing sugar; chocolate spread 400g
From ginodacampo.com


CHOCOLATE FRANGELICO CHEESECAKE | PRINT FROM BAKESPACE.COM
Frangelico, almonds and almond extract to the remaining cream cheese in the processor. Blend well using on-off turns. Spoon Frangelico mixture over the crust. Mix 4 teaspoons of …
From bakespace.com


RICOTTA NUTELLA FRANGELICO CHEESECAKE - WHAT'S COOKIN' ITALIAN …
Dec 17, 2010 Ricotta Nutella Chocolate Frangelico Cheesecake is s cookie kind of cake with Ricotta cheese, moist and delicious. It remiinds me of an Easter Cassata but rich with hazelnut …
From whatscookinitalianstylecuisine.com


CHOCOLATE FRANGELICO CHEESECAKE RECIPE FROM EPICURIOUS ON …
1/2 cup Frangelico (hazelnut liqueur) 1/3 cup almonds, toasted, chopped 1/4 cup sour cream; 2/3 cup plus 3 tablespoons sugar; 20 chocolate covered graham cracker cookies; 3 8 ounce …
From foodpair.com


NO-BAKE FERRERO ROCHER AND NUTELLA CHEESECAKE!
Aug 12, 2015 Blitz the biscuits in a food processor (or crush in a bag with a rolling pin!) and mix with the melted butter. Press down into an 8″/20cm deep springform tin – refrigerate for now.
From janespatisserie.com


CHOCOLATE BASQUE CHEESECAKE RECIPE - THE COOKING …
Nov 7, 2024 Cream Cheese: The base of the cheesecake, providing a smooth, creamy texture and rich flavor.. Sugar: Adds sweetness and balances the flavors in the cheesecake.. Dark Chocolate: Brings deep, rich chocolate flavor to the …
From thecookingfoodie.com


Related Search