Decadent Trio Chocolate Hazelnut Cheesecake

Nancy Manlove

By
@NanManlove

NO BAKE, that is the story here. For the Holiday I make this and the family went crazy over it! Grand kids licked their forks and plates. I had to give some out as take homes!
Note 1: I have placed this in my freezer to speed up the chilling steps if I am in a hurry, OR I make this the day before and chill overnight. This keeps well in a covered cake plate for up to 2 weeks, or freeze it and thaw in the refrigerator before cutting. Note 2: Don't let the 4 hour prep time confuse you that includes 3 hours of chilling time. It is about 40 minutes prep time and the rest is cooling and chilling!


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Comments:

Serves:

8-12

Prep:

3 Hr 40 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really rich and thick chocolate cheesecake.  A small piece will go a long way...but I can't promise that you won't still want seconds!

Ingredients

1 tsp
vegetable oil
16 oz
your favorite chocolate chip cookies, (ready-to-eat), reserving 4 ounces
6 Tbsp
unsalted butter, melted and cooled
8 oz
semi-sweet chocolate morsels
8 oz
milk chocolate morsels
8 oz
dark chocolate morsels
1/2 c
white granulated sugar
3 c
cream cheese, at room temperature
2 c
heavy whipping cream
8 Tbsp
hazelnut liqueur
1 c
sour cream, (optional) for plating/garnish
12
fresh strawberries, (optional) for plating/garnish

Directions Step-By-Step

1
Place a circle of parchment paper cut to fit an 10 inch round spring-form cake pan in the bottom of the pan. Brush the SIDES of the pan with the oil.
2
Place the ready to use cookies in a plastic bag and crush them with a rolling pin or your hand until in small bits.
3
Place 12 ounces (about 2/3) of the crushed cookies in a bowl and add in the melted butter and stir until well mixed. Press the cookie-butter mixture into the bottom of the parchment lined cake pan. Place the pan in refrigerator to chill for 1 hour.
4
Place ALL the chocolate morsels in a metal or glass heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes. This steps takes about 15 minutes. Remove bowl from heat and allow it to cool.
5
While chocolate cools, whip the heavy whipping cream in a separate mixing bowl with an electric mixer until soft peaks forms. Keep cold and set aside.
6
In another bowl add the sugar and cream cheese and beat until smooth, about 3 minutes. Fold in the cooled chocolate and prepared whipped cream into the cream cheese mixture and then stir in the liqueur.
7
Spoon the chocolate mixture into the spring-form cake pan that contains the cookie layer. Smooth the surface. Take the reserved 4 ounces of the crushed cookies and sprinkle them lightly over the entire top of the cheesecake. Cover loosely with plastic wrap and place it in the refrigerator to chill for 2 hours.
8
When ready to serve, remove from the refrigerator, then open and remove the sides of the spring-form cake pan and transfer the chilled cheesecake to a cake platter. Cut into slices. Plate each serving portion with a nice dollop of sour cream and strawberries (both optional). Cover and chill any leftovers!

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Recipe For: The Best Cheesecake