Here's a bit more about Torani:
Since 1925, 3rd generation family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.
Torani comes in both regular and sugar-free varieties, and in a ton of mouth-watering flavors. We received Pumpkin Pie and Hazelnut varieties. We have tried these in several different ways, and we are really enjoying the wonderful flavor the syrups give to seemingly ordinary things like whipped cream, brownies, and coffee. I love the Pumpkin Pie flavor in my coffee with tons of sugar and cream added till it's a very light color. (Yep, I am a wuss and can't handle black coffee. Don't hate!)
But our absolute favorite Torani creation has got to be Chocolate Hazelnut Cheesecake. Is your mouth watering yet?! I know mine is just thinking about it! It's actually fairly simple to make, although it does take a little bit of skill. Sorry, this isn't as simple as baking mix type recipes. But it's SO worth the effort and time, and would make a perfect addition to all of your Holiday menus this year!
Want my recipe? Keep reading!
Torani Chocolate Hazelnut Cheesecake Recipe
- 2 cups semisweet chocolate chips
- 1 1/2 cups vanilla wafer crumbs
- 3/4 cup toasted, ground hazelnuts
- 2 tablespoons white sugar
- 3 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs, beaten
- 3 tablespoons Torani Hazelnut Syrup
- 10 skinned, toasted hazelnuts
- 4 tablespoons sour cream
- 1 tablespoon Torani Hazelnut Syrup
- Preheat oven to 300 degrees F
- Using a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F oven for 15 minutes. Cool.
- In a large bowl, beat the cream cheese with a whisk until fluffy. Gradually add 1 cup white sugar and mix well. Add the eggs and 3 tablespoons Torani Hazelnut Syrup. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
- Bake at in a preheated 350 degrees F oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
- Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
- Add sour cream to the remaining melted chocolate. Mix well. Stir in 1 tablespoon Torani Hazelnut Syrup. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.
***Disclosure: This is a sponsored post made possible by Torani and SheSpeaks.com. I received complimentary samples to facilitate my review. All opinions are 100% honest and have not been influenced in any way.***