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Chocolate Hazelnut Cheesecake

Decadent Chocolate Hazelnut Cheesecake for Sweet Memories

Indulge in this Chocolate Hazelnut Cheesecake, combining rich flavors and creamy textures for a heavenly dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Cracker Crumbs Use gluten-free crumbs for a GF option.
  • 1 cup Finely Ground Hazelnuts Ground almonds can be used if hazelnuts aren't available.
  • 1/4 cup Granulated Sugar Consider coconut sugar for a healthier alternative.
  • 1/2 cup Unsalted Butter Margarine or coconut oil can be used as dairy-free substitutes.
Filling
  • 24 oz Cream Cheese The star of the show.
  • 1 cup Granulated Sugar Adjust based on your taste preferences.
  • 3 Large Eggs Provides necessary structure.
  • 1 tsp Vanilla Extract Use pure vanilla extract for optimal taste.
  • 1/2 cup Sour Cream Greek yogurt can lighten the filling.
  • 1/2 cup Chocolate Hazelnut Spread Opt for a sugar-free version for a lighter dessert.
Ganache Topping
  • 1/2 cup Heavy Cream Coconut cream can replace for a dairy-free option.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can intensify the experience.

Equipment

  • springform pan
  • Mixing Bowl
  • electric mixer
  • spatula
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, finely ground hazelnuts, granulated sugar, and melted butter. Stir until moistened and press into the bottom of your springform pan.
  3. Bake the crust for about 10 minutes until golden.
  4. In a large bowl, beat cream cheese with granulated sugar until smooth. This will take about 2-3 minutes.
  5. Add the eggs one at a time, mixing on low speed after each. Then mix in vanilla extract, sour cream, and chocolate hazelnut spread until smooth.
  6. Pour the cheesecake batter over the pre-baked crust and spread evenly with a spatula.
  7. Bake for approximately 55-60 minutes. The edges should set while the center remains slightly jiggly.
  8. Allow to cool for about an hour at room temperature, then refrigerate for at least 4 hours or overnight.
  9. For the ganache, heat heavy cream until it begins to boil, then pour over the chocolate chips. Stir until smooth.
  10. Once the cheesecake has cooled, pour the ganache over the top and spread evenly.
  11. Return to the refrigerator to set for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 300mgPotassium: 210mgFiber: 2gSugar: 30gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for better blending. Use a thermometer to check your oven's temperature for best results.

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