Cream cheese and chocolate-hazelnut spread make this cheesecake super creamy and chocolate-y.
What You Need
Original recipe yields 10 servings
1-1/2 cups bear-shaped chocolate graham snack s, finely crushed
3/4 cup PLANTERS Sliced Almonds, finely chopped
1/4 cup butter, melted
1 tsp. vanilla, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 jar (13 oz.) chocolate-hazelnut spread
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
Refrigerate 4 hours.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Since this sensational cheesecake makes 10 servings, it's the perfect dessert to serve at your next large gathering or family party.
Prepare using COOL WHIP Extra Creamy Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 41g
Saturated Fat 21g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.