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Chocolate Hazelnut Cheesecake
5 from 15 votes

Chocolate Hazelnut Cheesecake

Chocolate Hazelnut Cheesecake features a crust of crushed chocolate wafer cookies and a rich filling combining cream cheese, milk chocolate, hazelnut spread, and eggs. Baked until set, it yields a smooth, dense cake with deep chocolate and nutty hazelnut flavors, perfect for chocolate lovers wanting a decadent dessert.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12
Calories: 638 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 36 chocolate wafer cookies , finely crushed (about 3 cups)
  • 6 tablespoons butter melted, unsalted
  • 1 cup milk chocolate chips
  • 4 (8 ounce) packages cream cheese , at room temperature
  • 1 cup white sugar
  • 1/2 cup milk
  • 4 egg
  • 1/2 cup sour cream
  • 1 1/4 cups milk chocolate hazelnut spread Chocmeister®
  • 1 tablespoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1 cup milk chocolate or semisweet chocolate
  • 3/4 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch springform pan.
  3. In a large bowl add the chocolate wafer cookie crumbs with melted butter.
  4. Press onto bottom of springform pan and up the sides by an inch or so (a 1/2 cup measuring cup normally works great for tamping down the crust and pressing it against the sides).
  5. In a small bowl melt your chocolate chips in the microwave in 30 second increments (took me two times) and stir until fully melted.
  6. In your stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth (lumps are your enemy here).
  7. Add in the milk, eggs, melted chocolate and sour cream and turn on stand mixer on medium speed until well combined.
  8. Add in the Chocmeister® Milk Chocolatey Hazelnut Spread and vanilla and combine again on medium speed.
  9. Add in the cocoa powder and flour and combine until the flour is just absorbed.
  10. Using a spatula, add the filling carefully into the crust.
  11. Bake for 60-75 minutes, until the center is just barely jiggly.
  12. Turn the oven off, open it an inch (where is naturally sits open, but not all the way) and let it cool completely.
  13. Being gentle with the change in temperature will prevent cracking the top.
  14. Once completely cooled you can store in the refrigerator until ready to serve.
  15. To make the ganache, add the 1 cup of milk or semisweet chips to a microwave safe bowl with the 3/4 cup heavy cream and microwave for one minute.
  16. Let sit untouched for 2 minutes, then whisk to combine.
  17. Pour over the whole cheesecake or slices.
  18. Optionally garnish with chopped hazelnuts, more crushed cookies and chopped chocolate disks.

Notes

  • This cheesecake uses Chocmeister® milk chocolate hazelnut spread for flavor; similar spreads can be substituted if unavailable.
  • Press the crust firmly along the bottom and up the sides about an inch for a well-defined base.
  • Bake at 350°F for 60-75 minutes until the center is just set to avoid overbaking and cracking.
  • Allow the cheesecake to cool completely before removing from the pan and chilling for best texture.
  • Thank you to the sponsoring brand for supporting this recipe’s development.

Nutrition Information

Calories 638kcal (32%) Carbohydrates 71g (24%) Protein 7g (14%) Fat 36g (55%) Saturated Fat 24g (120%) Cholesterol 99mg (33%) Sodium 189mg (8%) Potassium 335mg (7%) Fiber 4g (16%) Sugar 54g (108%) Vitamin A 595IU (12%) Vitamin C 0.2mg (0%) Calcium 110mg (11%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 638

% Daily Value*

Calories 638kcal 32%
Carbohydrates 71g 24%
Protein 7g 14%
Fat 36g 55%
Saturated Fat 24g 120%
Cholesterol 99mg 33%
Sodium 189mg 8%
Potassium 335mg 7%
Fiber 4g 16%
Sugar 54g 108%
Vitamin A 595IU 12%
Vitamin C 0.2mg 0%
Calcium 110mg 11%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.