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Chocolate Hazelnut Cheesecake

Deliciously Creamy Chocolate Hazelnut Cheesecake Recipe

Indulge in this Chocolate Hazelnut Cheesecake, a luxurious blend of decadent chocolate and hazelnut flavors in a creamy delight.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free version.
  • 1/2 cup Finely Ground Hazelnuts Can be replaced with almond flour.
  • 1/4 cup Granulated Sugar Consider using coconut sugar for a low-glycemic option.
  • 1/2 cup Unsalted Butter, Melted Swap with coconut oil for a dairy-free alternative.
For the Cheesecake Filling
  • 16 oz Cream Cheese, Softened Try Neufchâtel for a lighter option.
  • 1/2 cup Granulated Sugar (Filling) Honey or maple syrup are great natural alternatives.
  • 3 Large Eggs Use an egg replacer for a vegan-friendly option.
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful switch.
  • 1/2 cup Sour Cream Greek yogurt makes a fantastic substitute.
  • 1 cup Chocolate Hazelnut Spread Nut-free options are available for allergies.
For the Ganache Topping
  • 1 cup Heavy Cream Coconut cream works well for a dairy-free choice.
  • 1 cup Semi-Sweet Chocolate Chips Consider dark chocolate for an indulgent experience.

Equipment

  • springform pan
  • mixing bowls
  • electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine graham cracker crumbs, finely ground hazelnuts, granulated sugar, and melted butter. Mix until all ingredients are fully combined and resemble wet sand. Press this mixture firmly into the bottom of a greased springform pan and chill.
  2. In a mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar, then the eggs one at a time, mixing well. Fold in vanilla extract, sour cream, and chocolate hazelnut spread until blended.
  3. Preheat your oven to 325°F (163°C). Pour the cheesecake filling over the chilled crust and spread evenly. Bake for 50-60 minutes until edges are set and center jiggles slightly. Turn off the oven and cool inside.
  4. Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and chocolate hazelnut spread. Let sit for a few minutes to melt chocolate, then stir until smooth.
  5. Once cooled, remove the cheesecake from the pan and pour ganache over the top, spreading evenly. Chill for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients, especially cream cheese, are at room temperature. Chill overnight for the best texture.

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