|Graham cracker crumbs||1 Cup (16 tbs)|
|Nuts||3⁄4 Cup (12 tbs), chopped|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||1 1⁄2 Cup (24 tbs), softened|
|Commercial hazelnut chocolate spread||3⁄4 Cup (12 tbs)|
|Heavy cream||3 Tablespoon|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
Crust Butter a springform cake pan.
In a bowl, mix Graham cracker crumbs, nuts, sugar and butter.
Press over bottom and along sides of pan.
Filling Preheat oven to 350 °F (175 °C).
In a bowl, whip cheese into soft peaks.
Fold in 1/2 cup (125 mL) hazelnut chocolate spread.
Add eggs and cream, mixing lightly.
Pour into pan.
Bake in oven 35-45 minutes.
Let cake cool on a wire rack 15 minutes.
In a bowl, mix yogurt and remaining hazelnut chocolate spread.
Smooth over cake.
Let cool 90 minutes.
Serving size: Complete recipe
Calories 4635 Calories from Fat 3183
% Daily Value*
Total Fat 355 g546.7%
Saturated Fat 120.9 g604.6%
Trans Fat 0 g
Cholesterol 1098.4 mg366.1%
Sodium 2473.9 mg103.1%
Total Carbohydrates 296 g98.8%
Dietary Fiber 19.4 g77.7%
Sugars 192.3 g
Protein 83 g166.3%
Vitamin A 170.6% Vitamin C 1.8%
Calcium 79.9% Iron 29.5%
*Based on a 2000 Calorie diet