Cafe Au Lait Cheesecake

125 Best Cheesecake Recipes

• Ready In: 1 hr 55 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups  chocolate sandwich  cookie crumbs
• 1⁄4 cup  packed light brown sugar
• 1  teaspoon instant espresso powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄3 cup unsalted butter, melted

• Filling

• 2  tablespoons milk
• 1 1⁄2 teaspoons instant espresso powder
• 2  tablespoons unsalted butter
• 2 (8 ounce) packages  neufchatel cheese
• 1 (8 ounce) package cream cheese, softened
• 2⁄3 cup sugar
• 4  eggs
• 1⁄4 cup milk
• 1⁄3 cup hazelnuts, chopped and toasted
• 2  teaspoons  coffee-flavored liqueur

• Coffee-Flavored Syrup

• 1⁄2 cup sugar
• 1⁄4 cup water
• 1⁄4 cup  coffee-flavored liqueur

• Additional

• 1⁄3 cup hazelnuts, chopped and toasted

Directions

1. Preheat oven to 350°; Grease a 9-inch springform pan; set aside.
2. Crust-In a food processor, pulse crumbs, sugar, espresso powder, and cinnamon until fine.
3. Pour butter through feed tube and pulse until combined; press into prepared pan and freeze.
4. Filling-in a saucepan, heat 2 t milk, espresso powder, and butter until butter melts; set aside.
5. In a large bowl, beat Neufchatel cheese, cream cheese, and sugar on med-high speed for 3 minutes.
6. Add eggs, one at a time, beating after each addition.
7. Decrease speed to low, add milk, hazelnuts, liqueur, and espresso mixture.
8. Pour over frozen crust.
9. Bake for 45-55 minutes or until the top is light brown; cool for 2 hours; cover and refrigerate for 6 hours before decorating.
10. Syrup- In a saucepan, bring sugar and water to a boil, about 5-8 minutes or until sugar is dissolved (make sure you heat sugar and water to a full boil and cook until sugar is dissolved or the sugar may crystallize).
11. Remove from heat and add liqueur; cool.
12. Syrup will keep in a covered container in a refrigerator for up to 2 weeks.
13. To serve-slide a slice on a plate; pour 2 T syrup on top and sprinkle with hazelnuts.