by jkatejohnston

I’m going to start a new thing: food every now and then. I mean, in my diary it will be new, not in my life. I’ll just label it Food to warn of those who aren’t interested. (Idiots.)

Anyway, here’s the recipe I submitted to the Bake-Off. The limitations were: seven ingredients, two of which must be Pillsbury, thirty minutes or less (times!) of hands-on cooking time

Mocha Hazelnut Cheesecake


1 c. whole toasted hazelnuts, toasted (1/2 cup for crust; 1/2 cup for topping)

1.5 T powdered sugar

10 T. Pillsbury All Purpose White Flour

1/8 tsp. salt

7 T butter, chilled and cut into 1/2-inch cubes

1/2 cup Heathbits

1 x 14 oz jar Jiff hazelnut mocha spread (at room temperature)

1 lb cream cheese (at room temperature)

½ cup confectioners’ sugar (sifted)

Crust Directions:

Make the crust first. Preheat oven to 350º. In the bowl of your food processor, combine generous 1/2 c. hazelnuts (reserve remaining hazelnuts for topping) sugar, salt, flour and Heathbits and process until nuts and heathbits are finely chopped. Add butter and process until dough comes together, pulling away from the sides of the bowl. Press into parchment-lined 9″ springform pan, being sure to make it an even thickness throughout. Bake for 22-23 minutes. Cool.

Filling directions

Beat the cream cheese and powdered sugar until smooth and then add the mocha hazelnut spread to the cream cheese mixture, and continue beating until combined.

Carefully smooth the mocha hazelnut spread mixture over the base. Scatter the remaining 1/2 c. chopped hazelnuts on top to cover.  You may gently press hazelnuts into the sides of the cheesecake as well. Chill in freezer for 1.5 hours; then in refrigerator for .5 hours. Serve chilled. 

The crust is original and very good. Heathbits are an expensive speciality Pillsbury item. I’d just get about three or four Heath bars and use them instead. I don’t think a little chocolate would ruin things. The filling is a total knock off from Nigella Lawson.