Layered Hazelnut Cheesecake Recipe

Name: Layered Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups crushed vanilla wafers; ¼ cup butter, melted; 4 (8 ounce) packages cream cheese, softened; 1 ¾ cups sugar; 4 eggs, lightly beaten; 2 teaspoons vanilla extract; 4 ounces finely copped hazelnuts, toasted; ⅓ cup semi-sweet chocolate chips, melted; ⅔ cup vanilla chips or ⅔ cup white chocolate chips; 3 tablespoons water; 1 teaspoon light corn syrup; ½ teaspoon instant coffee granules; ¼ cup chopped hazelnuts, toasted

Servings: persons

1 ½ cups crushed vanilla wafers
¼ cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 ¾ cups sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
4 ounces finely copped hazelnuts, toasted
⅓ cup semi-sweet chocolate chips, melted
⅔ cup vanilla chips or ⅔ cup white chocolate chips
3 tablespoons water
1 teaspoon light corn syrup
½ teaspoon instant coffee granules
¼ cup chopped hazelnuts, toasted

1
In a bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9 inch springform pan.
2
In a large mixing bowl, beat the cream cheese and sugar until smooth.
3
Add the eggs and vanilla; beat on low speed just until combined.
4
Divide batter into thirds.
5
Into one portion, stir in hazelnuts.
6
Pour over crust.
7
Refrigerate for 20 minutes or until set.
8
Into second portion, gradually tir in melted chocolate.
9
Spoon over bottom layer.
10
Refrigerate for 45 minutes or until set.
11
Spoon remaining batter over top.
12
Place pan on a baking sheet.
13
Bake at 350 for 50-60 minutes or until center is almost set.
14
Cool on a wire rack for 10 minutes.
15
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
16
Cover and refrigerate overnight.
17
For topping, combine vanilla chips, water, corn syrup and coffe granules in a saucepan; cook and stir over low heat until smooth.
18
Cool to room temperature.
19
Remove sides of springform pan.
20
Serve cheesecake with topping; garnish with hazelnuts.
21
Refrigerate leftovers.

1425

kcal

Calories

Fat

130

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 13 ingredients. The key ingredients include: 1 ½ cups crushed vanilla wafers, ¼ cup butter, melted, 4 (8 ounce) packages cream cheese, softened, 1 ¾ cups sugar, and more.

Yes, Layered 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!

Layered Hazelnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions