Real Recipes From Real Home Cooks ®

chocolate hazelnut cheesecake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://dinnerthendessert.com/chocolate-hazelnut-cheesecake/

yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For chocolate hazelnut cheesecake

  • 36
    chocolate wafer cookies, finely crushed (about 3 cups)
  • 6 Tbsp
    tablespoons unsalted butter, melted
  • 1 c
    milk chocolate chips
  • 4
    (8 ounce) packages cream cheese, at room temperature
  • 1 c
    white sugar
  • 1/2 c
    milk
  • 4
    eggs
  • 1/2 c
    sour cream
  • 1 1/4 c
    chocmeister® milk chocolatey hazelnut spread
  • 1 Tbsp
    vanilla extract
  • 1/4 c
    cocoa powder
  • 1/4 c
    all-purpose flour
  • 1 c
    milk or semisweet chocolate
  • 3/4 c
    heavy cream

How To Make chocolate hazelnut cheesecake

  • 1
    Preheat oven to 350 degrees. Grease a 9 inch springform pan. In a large bowl add the chocolate wafer cookie crumbs with melted butter. Press onto bottom of springform pan and up the sides by an inch or so (a ½ cup measuring cup normally works great for tamping down the crust and pressing it against the sides). In a small bowl melt your chocolate chips in the microwave in 30 second increments (took me two times) and stir until fully melted. In your stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth (lumps are your enemy here). Add in the milk, eggs, melted chocolate and sour cream and turn on stand mixer on medium speed until well combined. Add in the Chocmeister® Milk Chocolatey Hazelnut Spread and vanilla and combine again on medium speed. Add in the cocoa powder and flour and combine until the flour is just absorbed.
  • 2
    Using a spatula, add the filling carefully into the crust. Bake for 60-75 minutes, until the center is just barely jiggly. Turn the oven off, open it an inch (where is naturally sits open, but not all the way) and let it cool completely. Being gentle with the change in temperature will prevent cracking the top. Once completely cooled you can store in the refrigerator until ready to serve.
  • 3
    To make the ganache, add the 1 cup of milk or semisweet chips to a microwave safe bowl with the ¾ cup heavy cream and microwave for one minute. Let sit untouched for 2 minutes, then whisk to combine. Pour over the whole cheesecake or slices. Optionally garnish with chopped hazelnuts, more crushed cookies and chopped chocolate disks.
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