Heavenly Chipped Chocolate And Hazelnut Cheesecake

Name: Heavenly Chipped Chocolate And Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup semisweet chocolate chips; 1 1/2 cups vanilla wafer crumbs; 3/4 cup hazelnuts - toasted, skinned and coarsely chopped; 2 tablespoons white sugar; 3 tablespoons butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup white sugar; 3 eggs, lightly beaten; 3 tablespoons hazelnut liqueur; 1 cup semisweet chocolate chips; 2/3 cup semisweet chocolate chips; 13 skinned, toasted hazelnuts; 1/4 cup sour cream, room temperature; 1 tablespoon hazelnut liqueur

Servings: persons

1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips
2/3 cup semisweet chocolate chips
13 skinned, toasted hazelnuts
1/4 cup sour cream, room temperature
1 tablespoon hazelnut liqueur

1
Preheat oven to 300 degrees F (150 degrees C).
2
Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
3
Raise oven temperature to 350 degrees F (175 degrees C).
4
In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
5
Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
6
Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
7
Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.

1414

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup semisweet chocolate chips, 1 1/2 cups vanilla wafer crumbs, 3/4 cup hazelnuts - toasted, skinned and coarsely chopped, 2 tablespoons white sugar, and more.

Yes, Heavenly Chipped Chocolate And Hazelnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!