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This chocolate hazelnut cheesecake transforms ordinary gatherings into memorable celebrations with its rich, velvety texture and decadent flavor profile. Each bite delivers a perfect balance of chocolate and hazelnut that will satisfy even the most discerning sweet tooth.
I first created this recipe for my husband's birthday when he requested something "chocolate but not just chocolate." The combination was such a hit that it's now our go to dessert whenever we host dinner parties.
Ingredients
- Chocolate wafer cookies: these form the perfect chocolatey base that complements the filling
- Unsalted butter: creates the perfect consistency for the crust to hold together
- Milk chocolate chips: adds extra chocolate flavor and smooth texture
- Cream cheese: use full fat for the best creamy result
- White sugar: balances the tanginess of the cream cheese
- Milk: creates the perfect consistency
- Eggs: provides structure and richness
- Sour cream: adds tanginess and creaminess
- Milk Chocolatey Hazelnut Spread: the star ingredient that gives distinctive flavor
- Vanilla extract: enhances all the other flavors
- Cocoa powder: intensifies the chocolate flavor
- All purpose flour: helps stabilize the filling
- Milk or semisweet chocolate: choose based on your sweetness preference for ganache
- Heavy cream: creates silky ganache for the topping
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to exactly 350 degrees. Take time to properly grease your springform pan ensuring no spots are missed as this will prevent sticking later and make removal easier.
- Create the Perfect Crust:
- Combine the chocolate wafer crumbs thoroughly with melted butter ensuring every crumb is moistened. Press the mixture firmly against the bottom and about an inch up the sides using a measuring cup for even pressure. The crust should feel compact and solid.
- Prepare the Chocolate Base:
- Melt chocolate chips with extreme care in 30 second intervals stirring thoroughly between each. Stop microwaving when a few small pieces remain and stir until completely smooth to prevent burning.
- Mix the Cheesecake Base:
- Beat cream cheese and sugar until absolutely no lumps remain about 3 minutes on medium speed. The mixture should be silky smooth before proceeding to ensure perfect texture in the final cheesecake.
- Build the Filling:
- Add milk eggs melted chocolate and sour cream mixing until fully incorporated. The batter will begin to look glossy. Then incorporate the hazelnut spread and vanilla until the mixture is uniform in color with no streaks.
- Finish the Batter:
- Gently fold in cocoa powder and flour just until no dry spots remain. Overmixing at this stage can incorporate too much air leading to cracks later.
- Bake with Care:
- Pour the filling into the crust and bake for 60 to 75 minutes. The center should jiggle slightly when the pan is gently shaken. This slight wobble ensures creamy texture after cooling.
- Cool Gradually:
- Turn off the oven without opening the door completely. Allow the cheesecake to cool slowly in the partially open oven for about an hour before removing to room temperature. This prevents the dramatic temperature change that causes cracks.
- Create Luxurious Ganache:
- Combine chocolate and heavy cream allowing them to sit undisturbed after heating. This patience allows the chocolate to melt completely before whisking into a glossy smooth ganache.
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This recipe reminds me of visiting Italy where chocolate and hazelnut are beloved flavor combinations. My grandmother always said good desserts shouldn't be rushed and this cheesecake proves her right. The slow cooling process is absolutely worth the wait for that perfect texture.
Storage Success
This cheesecake keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. For best results slice the cheesecake with a warm knife wiping the blade clean between cuts for picture perfect portions. If freezing wrap individual slices tightly in plastic wrap then aluminum foil they will maintain quality for up to 3 months. Thaw overnight in the refrigerator for best texture.
Perfect Substitutions
If you cannot find chocolate wafer cookies use Oreos with the filling removed or chocolate graham crackers. For a less sweet version replace milk chocolate with dark chocolate throughout the recipe. Those avoiding dairy can substitute plant based cream cheese though the texture will be slightly different. The hazelnut spread can be replaced with peanut butter for an entirely different but equally delicious variation.
Serving Suggestions
This cheesecake stands beautifully on its own but can be elevated further with accompaniments. Serve with fresh raspberries or strawberries for a bright contrast to the rich chocolate. A dollop of lightly sweetened whipped cream brings lightness to each bite. For an adult version consider pairing slices with a glass of port wine or hazelnut liqueur which beautifully complements the flavors.
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Frequently Asked Questions
- → How do I prevent the cheesecake from cracking?
To avoid cracks, bake at the recommended temperature, and cool the cheesecake gradually. Open the oven door slightly after baking and let it cool slowly.
- → What can I use instead of chocolate wafer cookies?
You can substitute chocolate wafer cookies with crushed graham crackers, Oreos (without filling), or any other chocolate-based cookie.
- → Can I use a different type of chocolate for the ganache?
Yes, you can use dark, semisweet, or bittersweet chocolate depending on your preference. Adjust sweetness as needed.
- → How long does the cheesecake need to chill before serving?
The cheesecake should chill for at least 4-6 hours, preferably overnight, to allow it to set and develop its flavor.
- → Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made one to two days in advance. Store it in the refrigerator and add the ganache topping before serving.