
0 from 15 votes
Chocolate Hazelnut Cheesecake
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
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 unsalted butter , melted
- 1 cup milk chocolate chips
- 4 (8 ounce) packages cream cheese , at room temperature
- 1 cup white sugar
- 1/2 cup milk
- 4 eggs
- 1/2 cup sour cream
- 1 1/4 cups Chocmeister® Milk Chocolatey Hazelnut Spread
- 1 tablespoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 1 cup milk or semisweet chocolate
- 3/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 inch springform pan.
- In a large bowl add the chocolate wafer cookie crumbs with melted butter.
- 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).
- In a small bowl melt your chocolate chips in the microwave in 30 second increments (took me two times) and stir until fully melted.
- In your stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth (lumps are your enemy here).
- Add in the milk, eggs, melted chocolate and sour cream and turn on stand mixer on medium speed until well combined.
- Add in the Chocmeister® Milk Chocolatey Hazelnut Spread and vanilla and combine again on medium speed.
- Add in the cocoa powder and flour and combine until the flour is just absorbed.
- Using a spatula, add the filling carefully into the crust.
- Bake for 60-75 minutes, until the center is just barely jiggly.
- Turn the oven off, open it an inch (where is naturally sits open, but not all the way) and let it cool completely.
- Being gentle with the change in temperature will prevent cracking the top.
- Once completely cooled you can store in the refrigerator until ready to serve.
- 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.
- Let sit untouched for 2 minutes, then whisk to combine.
- Pour over the whole cheesecake or slices.
- Optionally garnish with chopped hazelnuts, more crushed cookies and chopped chocolate disks.
Cup of Yum
Notes
- Thank you to Chocmeister/Peanut Butter and Co. for being so awesome and sponsoring this post!
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
(10%)
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: 12Serving
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.