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Chocolate Hazelnut Cheesecake

Irresistible Chocolate Hazelnut Cheesecake You’ll Crave

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This Chocolate Hazelnut Cheesecake combines rich chocolate and toasted hazelnuts for a decadent 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: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Hazelnut Crust
  • 1.5 cups Graham cracker crumbs For a gluten-free option, try gluten-free graham crackers.
  • 0.5 cups Finely ground hazelnuts Can substitute with ground almonds.
  • 0.25 cups Granulated sugar Feel free to reduce for less sweetness.
  • 0.5 cups Unsalted butter, melted Can use coconut oil for a dairy-free option.
Cheesecake Filling
  • 24 oz Cream cheese, softened Mascarpone can offer an even creamier texture.
  • 1 cups Granulated sugar Consider using granulated erythritol for a lower-calorie option.
  • 3 large Eggs, at room temperature Flaxseed meal mixed with water can be a vegan substitute.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 0.5 cups Sour cream Greek yogurt is a great alternative.
  • 0.5 cups Chocolate hazelnut spread Infuses flavor and creaminess.
Chocolate Ganache
  • 0.5 cups Heavy cream Can swap for full-fat coconut cream.
  • 1 cups Semi-sweet chocolate chips Base for ganache delivering chocolate notes.
  • 0.5 cups Chocolate hazelnut spread Reinforces hazelnut flavor.

Equipment

  • Mixing Bowl
  • Springform Pan
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: Combine graham cracker crumbs, finely ground hazelnuts, and granulated sugar in a mixing bowl. Add melted butter and mix until combined. Press into the bottom of a 9-inch springform pan.
  3. Step 3: Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla extract, sour cream, and chocolate hazelnut spread. Blend until silky.
  4. Step 4: Pour cheesecake filling over crust and smooth the top. Bake for 50-60 minutes until lightly golden and slightly jiggly in the center.
  5. Step 5: Cool cheesecake at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
  6. Step 6: Heat heavy cream until warm, pour over chocolate chips, stir until melted. Mix in chocolate hazelnut spread.
  7. Step 7: Pour ganache over chilled cheesecake and spread evenly. Refrigerate for another hour to set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1.5mg

Notes

For best flavor and texture, refrigerate overnight. Experiment with toppings such as crushed hazelnuts or sea salt.

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