Creamy, thick chocolate cheesecake is made even more decadent with chocolate-hazelnut spread. Top it with a mound of freshly whipped cream and a flurry chocolate shavings.
It’s The Most Wonderful Time of the Year!
December marks my month-long celebration of making and baking sweet things. Each day leading up to Christmas I’ll be sharing something new and festive!
First up is this heavenly chocolate-hazelnut cheesecake. It’s a real crowd-pleaser. Busy holiday hosts can make it ahead because it freezes beautifully.
The crust is made with chocolate wafers and just enough ground hazelnuts to give it nutty flavor.
This cheesecake doesn’t take long to put together, but it does need ample time to chill. Just before serving, top the cheesecake with a layer of chocolate-hazelnut spread.
A second topping of freshly whipped cream will cut the richness of the chocolate, and a little grated chocolate is an easy and pretty finishing touch.
This recipe will generously serve a dozen, but because of its denseness, a little goes a long way. Smaller portions could be served to easily feed a larger crowd!
- 10 inch spring form pan
- 1 package 9 oz. chocolate wafer cookies (such as Nabisco)
- 2 oz. package chopped hazelnuts
- 1/2 cup unsalted butter melted
- 1/4 teaspoon fine grain sea salt
- 2 cups 12 oz. package semisweet chocolate chips
- 32 oz. 4 packages cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon unsweet cocoa powder
- 1 tablespoon hazelnut liqueur or 2 teaspoons vanilla extract
- 2 cups full fat sour cream
- 3/4 cup chocolate-hazelnut spread such as Nutella
- 3/4 cup heavy cream whipped to stiff peaks
- 2 oz. chocolate shavings
- Make the crust: Preheat the oven to 325°F.
- Place the chocolate wafer cookies and chopped hazelnuts in the bowl of a food processor. Pulse them to fine crumbs. Transfer to a large mixing bowl and add the melted butter and salt. Mix together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack, about 30 minutes.
- Make the filling: Place the chocolate chips in a microwave safe bowl and heat in the microwave on high at 30 second intervals, stirring between heating, until the chips are melted and stirred smooth. Set aside
- Beat the cream cheese in the bowl of an electric mixer at medium speed until smooth. Gradually add the sugar until well blended. Add the eggs, one at a time, beating on low speed until blended after each addition. Add the melted chocolate, cocoa powder and hazelnut liqueur (or vanilla). Beat at low speed until combined. Add the sour cream and stir together with a large rubber spatula. Pour into the prepared crust.
- Bake for 1 hour 20 minutes, or until the cheesecake is set at the edges with just a slight wobble in the center. Remove from the oven and let cool completely in the pan. Refrigerate until firm, about 4 hours or overnight.
- Run a small knife between the cheesecake and springform pan, and loosen the collar; remove the collar. Just before serving, top the cheesecake with the chocolate-hazelnut spread, the whipped cream and the chocolate shavings.