Decadent Hazelnut Chocolate Cheesecake
Indulge in this luxurious Decadent Hazelnut Chocolate Cheesecake, a perfect dessert for special occasions or a delightful treat for any gathering. With a buttery vanilla wafer crust layered with a creamy hazelnut-infused cheesecake, complemented by a rich chocolate ganache, this cheesecake is sure to impress your friends and family. Topped with a silky vanilla chocolate drizzle and toasted hazelnuts, each slice offers a harmonious balance of flavors and textures that is both rich and satisfying.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Crushed vanilla wafers
1 1/2 cups (Crushed)
Butter
1/4 cup (Melted)
Cream cheese
4 (8-ounce) packages (Softened)
Sugar
1 3/4 cups (None)
Eggs
4 (Lightly beaten)
Vanilla extract
2 teaspoons (None)
Finely chopped hazelnuts
4 ounces (Toasted)
Semi-sweet chocolate chips
1/3 cup (Melted)
Vanilla chips or white chocolate chips
2/3 cup (None)
Water
3 tablespoons (None)
Light corn syrup
1 teaspoon (None)
Instant coffee granules
1/2 teaspoon (None)
Chopped hazelnuts
1/4 cup (Toasted)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2
In a medium bowl, combine crushed vanilla wafers and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
3
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until the mixture is smooth and creamy.
4
Add the lightly beaten eggs and vanilla extract to the cream cheese mixture, mixing on low speed until just combined to avoid over-beating.
5
Divide the batter evenly into three separate bowls. Stir the finely chopped and toasted hazelnuts into the first bowl of batter and pour it over the prepared crust. Spread evenly and refrigerate for about 20 minutes until set.
6
In the second bowl, gently fold in the melted semi-sweet chocolate until well combined. Spoon this chocolate layer over the chilled hazelnut layer, smoothing it out evenly. Refrigerate again for 45 minutes or until set.
7
Pour the final third of the cheesecake batter over the top layer, spreading evenly. Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes. The center should be slightly jiggly but mostly set.
8
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool for an additional hour at room temperature.
9
Cover the cooled cheesecake and refrigerate it overnight for optimal flavor and texture.
10
For the topping, combine the vanilla chips, water, light corn syrup, and instant coffee granules in a small saucepan. Cook over low heat, stirring continuously until smooth and glossy. Allow it to cool to room temperature.
11
Once the cheesecake has set overnight, remove the sides of the springform pan. Drizzle the chocolate topping over the cheesecake and garnish with additional toasted hazelnuts for an extra touch.
12
Slice, serve, and enjoy the decadent layers of this exquisite hazelnut chocolate cheesecake. Store any leftovers in the refrigerator.
Nutrition Information
18g
Fat
27g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Hazelnut Chocolate Cheesecake?
It is a luxurious dessert featuring a buttery vanilla wafer crust, a creamy hazelnut-infused cheesecake layer, a chocolate layer, and a vanilla chocolate drizzle.
What temperature should the oven be set to?
Preheat the oven to 350°F (175°C).
What size pan is needed for this recipe?
A 9-inch springform pan is required.
How do you make the crust?
Combine 1 1/2 cups of crushed vanilla wafers with 1/4 cup of melted butter and press into the pan bottom.
How many packages of cream cheese are used?
The recipe calls for 4 (8-ounce) packages of softened cream cheese.
How much sugar is included in the cheesecake batter?
The batter uses 1 3/4 cups of sugar.
How should the eggs be prepared before adding them?
The 4 eggs should be lightly beaten.
What is the first layer of the cheesecake batter?
The first layer consists of batter mixed with 4 ounces of finely chopped toasted hazelnuts.
How long should the hazelnut layer set before adding the next?
Refrigerate the hazelnut layer for about 20 minutes until set.
What is in the second layer of the cheesecake?
The second layer is cheesecake batter folded with 1/3 cup of melted semi-sweet chocolate chips.
How long does the chocolate layer need to refrigerate?
The chocolate layer should be refrigerated for 45 minutes or until set.
What is the final layer of the cheesecake?
The final third of the plain cheesecake batter is spread over the chocolate layer.
How long do you bake the cheesecake?
Bake for 50-60 minutes until the center is slightly jiggly but mostly set.
What is the cooling process after baking?
Cool in the pan for 10 minutes, run a knife around the edge, then cool for another hour at room temperature.
Does the cheesecake require overnight chilling?
Yes, cover and refrigerate overnight for optimal flavor and texture.
What ingredients are in the topping?
The topping contains vanilla chips, water, light corn syrup, and instant coffee granules.
How is the chocolate topping prepared?
Cook the ingredients over low heat, stirring continuously until smooth and glossy, then cool to room temperature.
How is the cheesecake garnished?
Garnish with the chocolate topping drizzle and 1/4 cup of toasted chopped hazelnuts.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 18g of fat per serving.
How many carbohydrates are in this cheesecake?
There are 27g of carbohydrates per serving.
How much protein does a slice provide?
Each serving provides 6g of protein.
What is the total number of ingredients in the recipe?
The recipe uses 13 distinct ingredients.
Can I use white chocolate chips for the topping?
Yes, the recipe suggests using vanilla chips or white chocolate chips.
What speed should be used to mix the cream cheese and sugar?
Use an electric mixer on medium speed until smooth.
Why should eggs be mixed on low speed?
Mixing eggs on low speed helps avoid over-beating the batter.
What should I do if the cheesecake drips while baking?
Place the springform pan on a baking sheet to catch any drips.
How much vanilla extract is required?
The recipe calls for 2 teaspoons of vanilla extract.
How should leftovers be stored?
Leftovers should be stored in the refrigerator.
What kind of occasions is this dessert suitable for?
It is perfect for special occasions, celebrations, or any gathering requiring a rich, decadent treat.