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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - ½ cup hazelnut spread (like Nutella) - 3 large eggs - 1 teaspoon vanilla extract - ¼ cup heavy cream - 1 cup chopped hazelnuts, toasted - ¼ cup cocoa powder - 2 tablespoons powdered sugar (for dusting) - Quality of hazelnut spread: Use a good hazelnut spread for the best taste. I recommend Nutella, but there are many brands. Check the ingredients for real hazelnuts and minimal additives. - Choosing the best chocolate cookies: Look for cookies with a rich chocolate flavor. Brands like Oreos or any chocolate wafer cookies work well. They add great taste to the crust. - Cream cheese consistency: Make sure your cream cheese is softened. This helps it mix smoothly. If it's too cold, it will clump. Leave it out for about an hour before using. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - In a mixing bowl, combine 1 ½ cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. - Mix well until the crumbs are fully coated. - Press this mixture firmly into the bottom of a 9-inch springform pan. - Bake for 10 minutes. Let it cool completely. - In a large bowl, beat 2 cups of softened cream cheese with a mixer until smooth. - Gradually add 1 cup of granulated sugar. Keep beating until fluffy and well combined. - Mix in ½ cup of hazelnut spread and ¼ cup of cocoa powder. - Add 1 teaspoon of vanilla extract and blend until smooth. - Now, add 3 large eggs one at a time. Beat well after each egg. - Pour in ¼ cup of heavy cream and mix until fully blended. - Gently fold in 1 cup of chopped toasted hazelnuts. - Pour this filling over your cooled crust and smooth the top with a spatula. - Bake for about 45-50 minutes, until the edges set, and the center slightly jiggles. This step-by-step process ensures your chocolate hazelnut cheesecake turns out rich and creamy! To avoid cracks in your cheesecake, follow these tips: - Make sure your cream cheese is at room temperature. - Beat the cream cheese slowly to avoid too much air. - Bake at a lower temperature and avoid opening the oven door. For even cooking, use these baking tips: - Place a pan of water on the lower rack. - Bake the cheesecake in a water bath for extra moisture. - Turn off the oven and leave the cheesecake inside for an hour to cool slowly. When it's time to serve, consider these presentation ideas: - Dust the cheesecake with powdered sugar for a clean look. - Top with extra chopped hazelnuts for added texture. - Use a chocolate drizzle for a show-stopping finish. The best accompaniments include: - Fresh berries for a burst of flavor. - Whipped cream for a light touch. - A scoop of vanilla ice cream to balance the richness. For mixing, I recommend: - A hand mixer or a stand mixer for smooth results. - A rubber spatula to scrape down the sides of the bowl. When using a springform pan, keep these tips in mind: - Grease the bottom and sides to prevent sticking. - Line the bottom with parchment paper for easy removal. - Wrap the bottom with foil to avoid water seeping in during baking. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This helps create a smoother batter and prevents lumps in your cheesecake. Don’t Overmix: Once you add the eggs to the batter, mix just until incorporated. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Water Bath for Creaminess: For an ultra-creamy cheesecake, consider baking in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water while baking. Chill Overnight: For the best texture and flavor, let your cheesecake chill in the refrigerator overnight. This allows the flavors to meld and the cheesecake to firm up perfectly. {{image_2}} You can mix things up with flavor swaps. Instead of hazelnut spread, try almond or peanut butter. Both give a unique taste to your cheesecake. You can also switch the chocolate type. Use dark chocolate for a richer flavor or white chocolate for a sweeter twist. Each choice creates a new dessert experience. If you want a different crust, graham crackers or Oreos work well. Just crush them and mix with melted butter. You can also make it gluten-free. Use gluten-free cookies or almond flour to create a tasty base. This way, everyone can enjoy a slice of your cheesecake. For those who need dietary changes, there are easy swaps. Use dairy-free cream cheese and plant-based butter for a dairy-free version. You can also replace granulated sugar with coconut sugar or a sugar substitute. These options help make the cheesecake fit various diets without losing flavor. To keep your chocolate hazelnut cheesecake fresh, store it in the fridge. Place the cheesecake in an airtight container. If you do not have one, cover it tightly with plastic wrap. This keeps moisture in and odors out. You can also freeze the cheesecake for longer storage. Wrap individual slices in plastic wrap. Then, place them in a freezer-safe bag. This way, you can enjoy a slice whenever you crave it. How long does it last in the fridge? When stored correctly, the cheesecake can last about five to seven days in the fridge. Make sure to check it before serving. Signs of spoilage include an off smell or a change in texture. If the cheesecake feels sticky or slimy, it’s best to toss it out. Always trust your senses! How to reheat without ruining texture? It’s simple! To reheat, place a slice on a plate. Microwave it for about 10-15 seconds. This warms it up without making it soggy. If you prefer, you can let it sit at room temperature for about 30 minutes before serving. This helps regain its creamy texture. Enjoy your cheesecake the right way! Yes, you can make this cheesecake ahead of time. It tastes even better after chilling. Make it up to two days before serving. After baking, let it cool fully. Then, cover it with plastic wrap and refrigerate. This helps the flavors blend and enhances the taste. To slice cheesecake cleanly, use a sharp knife. Dip the knife in warm water, then dry it before cutting. This warms the blade and helps glide through the cake. Wipe the knife after each slice for neat edges. This method keeps the slices looking nice. You know the cheesecake is done when the edges are set, and the center jiggles slightly. It should not look wet or wobbly in the middle. When it cools, it will firm up. Crack the oven door to let it cool slowly, which helps prevent cracks. This blog post explored the key ingredients and steps to make a delicious cheesecake. You learned about required ingredients, helpful tips, and how to bake it perfectly. I shared ways to customize flavors and crusts to suit your taste. Remember to follow storage tips for freshness. With these guidelines, you can make a cheesecake that impresses everyone. Have fun baking and enjoy sharing your creation!

Heavenly Chocolate Hazelnut Cheesecake

A rich and creamy cheesecake with chocolate and hazelnut flavors, topped with toasted hazelnuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 0.5 cup hazelnut spread (like Nutella)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup heavy cream
  • 1 cup chopped hazelnuts, toasted
  • 0.25 cup cocoa powder
  • 2 tablespoons powdered sugar (for dusting)

Instructions
 

  • Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer for the crust. Bake for 10 minutes, then let cool.
  • Make the filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Gradually add granulated sugar and continue beating until well combined and fluffy.
  • Add flavors: Mix in the hazelnut spread, cocoa powder, and vanilla extract until smooth. Then add the eggs, one at a time, beating well after each addition. Finally, stir in the heavy cream until fully incorporated.
  • Combine hazelnuts: Gently fold in the chopped toasted hazelnuts into the cheesecake batter, reserving some for topping.
  • Pour and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until the edges are set and the center slightly jiggles.
  • Cool: Turn off the oven and crack the door ajar, allowing the cheesecake to cool slowly for about one hour. Afterward, transfer to the fridge and chill for at least 4 hours, ideally overnight.
  • Serve: Release the cheesecake from the springform pan, dust with powdered sugar, and top with the reserved hazelnuts. Cut into slices and serve chilled.

Notes

For best results, chill overnight before serving.
Keyword cheesecake, chocolate, dessert, hazelnut