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Chocolate Hazelnut Cheesecake

Irresistible Chocolate Hazelnut Cheesecake You’ll Love

Indulge in a rich Chocolate Hazelnut Cheesecake that combines a nutty crust with a creamy filling, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Opt for gluten-free if needed.
  • 1 cup Finely Ground Hazelnuts Almond flour works as a nut-free alternative.
  • 1/4 cup Granulated Sugar Coconut sugar can provide a less refined option.
  • 1/2 cup Unsalted Butter Melt it for even mixing.
For the Filling
  • 16 oz Cream Cheese Make sure it’s fully softened.
  • 3/4 cup Granulated Sugar Consider substituting agave nectar for a lower glycemic option.
  • 3 large Eggs Room temperature eggs mix better.
  • 1 tsp Vanilla Extract Pure vanilla extract is recommended for the best taste.
  • 1/2 cup Sour Cream Use Greek yogurt if you prefer.
  • 1 cup Chocolate Hazelnut Spread Choose a high-quality spread for optimal taste.
For the Ganache
  • 1 cup Heavy Cream Coconut cream can be a dairy-free swap.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can intensify flavors if desired.

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Crust Preparation
  1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, finely ground hazelnuts, granulated sugar, and melted unsalted butter. Stir until fully combined, resembling wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan and chill in the refrigerator.
Filling Preparation
  1. In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed for 2-3 minutes. Add the eggs one at a time, incorporating vanilla extract, sour cream, and chocolate hazelnut spread until smooth.
Baking
  1. Pour the filling over the chilled crust and bake for 55-60 minutes, until the edges are set and the center jiggles slightly.
Cooling and Ganache Preparation
  1. Turn off the oven and crack the door, allowing the cheesecake to cool for about an hour. Meanwhile, heat heavy cream until simmering, then pour over chocolate chips and chocolate hazelnut spread, stirring until smooth.
Finishing Touches
  1. Pour the ganache over the cooled cheesecake and refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a smoother batter and avoid overbaking. Bake in a water bath for moisture and chill before serving for best flavor and texture.

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