Best 6 Chocolate Frangelico Cheesecake Recipes

FRANGELICO (HAZELNUT) CHEESECAKE

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.

FRANGELICO MARBLE KISSED CHEESECAKE DELIGHT

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.

WHITE CHOCOLATE FRANGELICO CHEESECAKE RECIPE

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.

HAZELNUT LIQUEUR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
• For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
• Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.
• Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

FRANGELICO CHEESECAKE

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.

CRANBERRY-GLAZED WHITE CHOCOLATE CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
• Make filling:
• In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
• Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
• Make topping:
• Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
• Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.