Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

decadent trio chocolate hazelnut cheesecake

(4 RATINGS)
3.32K Pinches 2 Photos
NanManlove avatar
Texas City, TX
Updated on Feb 22, 2013

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!

Blue Ribbon Recipe

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!

— The Test Kitchen
prep time 3 Hr 40 Min
cook time
method Stove Top
yield 8-12 serving(s)

Ingredients

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

How To Make decadent trio chocolate hazelnut cheesecake

  • 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes