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decadent trio chocolate hazelnut cheesecake

★★★★★ 4
a recipe by
Nancy Manlove
Texas City, TX

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 @kitchencrew
★★★★★ 4
serves 8-12
prep time 3 Hr 40 Min
method Stove Top

Ingredients For decadent trio chocolate hazelnut cheesecake

  • 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

How To Make decadent trio chocolate hazelnut cheesecake

  • 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!

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