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Chocolate Hazelnut Cheesecake

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This decadent cheesecake features a smooth, creamy filling made with rich chocolate and nutty hazelnut spread (like Nutella), all resting on a buttery chocolate cookie crust. Topped with ganache and toasted hazelnuts, it’s a showstopper dessert for any occasion.

Ingredients

Scale

For the Crust:

  • 1 ½ cups chocolate cookie crumbs (like Oreo, without filling)

  • ¼ cup melted butter

  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup granulated sugar

  • ¾ cup chocolate hazelnut spread (e.g., Nutella)

  • ½ cup sour cream

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

For the Chocolate Ganache Topping:

  • ¾ cup semi-sweet chocolate chips

  • ½ cup heavy cream

  • ¼ cup chocolate hazelnut spread (optional, for extra richness)

  • ¼ cup chopped toasted hazelnuts (for garnish)

Instructions

  1. Preheat the Oven:
    Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil (if baking in a water bath).

  2. Prepare the Crust:
    Mix chocolate cookie crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool while you prepare the filling.

  3. Make the Cheesecake Filling:
    In a large bowl, beat the cream cheese until smooth. Add sugar and beat until light and fluffy. Mix in the hazelnut spread and sour cream until well combined. Add eggs one at a time, mixing just until incorporated. Stir in vanilla and salt.

  4. Bake the Cheesecake:
    Pour filling over the cooled crust. Place pan in a large roasting pan and fill halfway with hot water (for a water bath, optional but helps prevent cracks). Bake for 55–65 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour.

  5. Chill the Cheesecake:
    Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the Ganache:

  1. Make the Ganache:
    Heat the cream until just simmering. Pour over the chocolate chips (and hazelnut spread, if using) in a bowl. Let sit 1–2 minutes, then stir until smooth. Let cool slightly, then pour over the chilled cheesecake. Sprinkle with toasted hazelnuts.

Serving Suggestions:

 

  • Serve chilled with a dollop of whipped cream.

  • Add shaved chocolate curls for extra elegance.

  • Pair with espresso or a glass of dessert wine.

Notes

Pro Tips:

  • Use room temperature ingredients to ensure a smooth batter.

  • Don’t overmix the batter—this can cause cracks.

  • Chill the cheesecake fully for the best texture and flavor.

Common Mistakes to Avoid:

  • Skipping the water bath – it helps with even baking and prevents cracks.

  • Opening the oven door too early – this can make the cheesecake collapse.

  • Not allowing enough chilling time – the texture sets as it chills.

Storage Instructions:

  • Refrigerate tightly covered for up to 5 days.

  • Freeze slices individually for up to 2 months—wrap in plastic wrap and foil. Thaw in the fridge overnight.

Enjoy your Chocolate Hazelnut Cheesecake—a silky, nutty, chocolate lover’s dream!

Find it online: https://bakesbliss.com/chocolate-hazelnut-cheesecake/