Triple Hazelnut Cheesecake Recipe

Name: Triple Hazelnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped hazelnuts, toasted and divided; 1 tablespoon light brown sugar; 15 chocolate wafers; 1 tablespoon vegetable oil; 1 tablespoon instant coffee granules; 1 tablespoon hot water; 1 (16 ounce) container fat-free cottage cheese; 1 (8 ounce) package fat free cream cheese; 3/4 cup cocoa; 3/4 cup packed brown sugar; 1/2 cup granulated sugar; 1/2 cup chocolate hazelnut spread (Nutella); 2 tablespoons cornstarch; 2 tablespoons Frangelico; 1/4 teaspoon salt; 3 large eggs, lightly beaten

Servings: persons

1/2 cup chopped hazelnuts, toasted and divided
1 tablespoon light brown sugar
15 chocolate wafers
1 tablespoon vegetable oil
1 tablespoon instant coffee granules
1 tablespoon hot water
1 (16 ounce) container fat-free cottage cheese
1 (8 ounce) package fat free cream cheese
3/4 cup cocoa
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup chocolate hazelnut spread (Nutella)
2 tablespoons cornstarch
2 tablespoons Frangelico
1/4 teaspoon salt
3 large eggs, lightly beaten

1
Preheat oven to 325.
2
Place 1/4 cup hazelnuts, 1 tablespoon brown sugar and chocolate wafers in food processor.
3
Process until finely ground.
4
Add oil and process until moist.
5
Press crumbs into bottom of a 9 inch springform pan coated with cooking spray.
6
Wrap outside of pan with double layer of aluminum foil.
7
Combine instant coffee granules and 1 tablespoon hot water in small bowl.
8
Place cheeses in food processor and process until smooth.
9
Add coffee mixture, cocoa and next 6 ingredients and process until well blended.
10
Add eggs.
11
Process until smooth.
12
Pour mixture into pan.
13
Place pan in a large baking pan.
14
Add hot water to baking pan to a depth of 1 inch.
15
Bake at 325 for one hour until cheesecake barely moves when pan is touched.
16
Remove from oven and run knife around outside edge.
17
Cool to room temperature.
18
Cover and chill at least 8 hours.
19
Remove from pan and sprinkle with 1/4 cup hazelnuts.

2870

kcal

Calories

156

Fat

330

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cup chopped hazelnuts, toasted and divided, 1 tablespoon light brown sugar, 15 chocolate wafers, 1 tablespoon vegetable oil, and more.

Yes, Triple 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!

Triple Hazelnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions