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Chocolate Hazelnut Cheesecake

Irresistible Chocolate Hazelnut Cheesecake for Dessert Lovers

This Chocolate Hazelnut Cheesecake is a rich, creamy indulgence, perfect for dessert lovers craving something sweet.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hazelnut Crust
  • 1 cup Graham cracker crumbs Use gluten-free options if needed.
  • 1/2 cup Finely ground hazelnuts Almonds or pecans can be used as substitutes.
  • 1/4 cup Granulated sugar Coconut sugar can be used as an alternative.
  • 1/2 cup Unsalted butter, melted Coconut oil is a dairy-free option.
For the Cheesecake Filling
  • 16 oz Cream cheese, softened Neufchâtel cheese for a low-fat option.
  • 3/4 cup Granulated sugar Granulated erythritol for sugar-free.
  • 3 large Eggs Flaxseed meal mixed with water for a vegan substitute.
  • 1 teaspoon Vanilla extract Almond extract can add a unique touch.
  • 1/2 cup Sour cream Greek yogurt as a healthier alternative.
  • 1 cup Chocolate hazelnut spread Homemade nut butter for a less sweet version.
For the Chocolate Ganache
  • 1 cup Heavy cream Full-fat coconut cream for a dairy-free version.
  • 1 cup Semi-sweet chocolate chips Dark chocolate for a richer flavor.
  • 1/2 cup Chocolate hazelnut spread

Equipment

  • Springform Pan
  • Mixing bowls
  • Spatula
  • saucepan

Method
 

Step‑by‑Step Instructions for Chocolate Hazelnut Cheesecake
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine graham cracker crumbs, finely ground hazelnuts, granulated sugar, and melted butter. Press into the bottom of a springform pan.
  3. In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then incorporate vanilla extract, sour cream, and chocolate hazelnut spread.
  4. Pour the cheesecake filling over the hazelnut crust and bake for 50-60 minutes.
  5. Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours.
  6. Heat heavy cream and pour it over chocolate chips in a bowl. Stir until smooth, then cool slightly before spreading over the cheesecake.
  7. Once set, slice with a hot knife and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a creamy filling. Refrigerate for at least 4 hours or overnight for the best flavor.

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