Easy Chocolate Hazelnut Cheesecake: A Sweet Soulful Treat
When it comes to comfort food, chocolate has a way of wrapping its arms around you like a long-lost friend. Imagine this: you’ve had a long week, the weather has turned gloomy, and all you want is something that feels like a warm hug from the inside out. For me, that’s where this Chocolate Hazelnut Cheesecake comes into play. I discovered this recipe years ago, and it has become a staple in my kitchen—not just for the holidays but for those cozy afternoons when I need a little pick-me-up.
Let me take you back to when I first attempted this recipe. The kitchen was a vibrant hive of activity; chocolate was melting, cream cheese was softly whirring in my mixer, and yes, I did manage to spill some cookie crumbs everywhere—it was a joyous mess! Honestly, the air filled with sweet, enticing aromas created the perfect mood, and I was convinced this cheesecake was going to change my life. Spoiler: it did.
What makes this cheesecake stand out isn’t just its melt-in-your-mouth texture or its rich chocolate flavor. Oh no, dear friend, it’s the hazelnuts that give it that extra crunch and depth. Plus, the powerful comfort it brings is simply unmatched! This cheesecake has a knack for bringing people together. Whether it’s a family gathering or a simple weeknight dinner, sharing a slice of this delightful dessert creates memories that linger long after the last crumb is gone.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of chocolate, hazelnuts, and cream cheese creates a luxurious experience for your taste buds.
- Textural Contrast: You’ll love the creamy filling paired with that crunchy cookie crust and the added crunch from the hazelnuts.
- Perfect for Any Occasion: Be it a birthday, holiday, or just a Tuesday that needs a little brightness, this cheesecake is versatile enough for any moment.
- Easy to Make: With simple, straightforward steps, you don’t need to be a master chef to whip up this delicious treat.
- Picky Eater Approved: Seriously, who can resist a slice of chocolate cheesecake? This recipe is a surefire crowd-pleaser.
- Leftover Bliss: If by some miracle there are leftovers, it tastes even better the next day—with flavors melding beautifully.
What Makes This Recipe Special?
Ah, the magic! For every occasion I’ve served this cheesecake, it’s never failed to impress. The blend of semi-sweet chocolate and dark chocolate creates a richness that is perfectly balanced by the tangy sour cream. It’s that lovely feeling of indulgence without being over the top. One of my favorite parts? When you take that first slice, the thick, velvety ganache glides across the knife, eagerly awaiting its moment on your plate.
And the smell? Oh my goodness! As it bakes, the aroma wafts through the kitchen, drawing everyone in like a magnet. It’s a tantalizing combination of warmth and sweetness that feels like home. Much like that comforting full English breakfast we all love, this cheesecake brings warmth into your home, one slice at a time.
Ingredients
To craft this delightful cheesecake, here’s what you’ll need:
- 1 1⁄2 cups chocolate cookie crumbs: These create the delectable base, bringing that rich chocolate flavor.
- 6 tablespoons unsalted butter, melted: It binds the crumbs together. Don’t forget to use unsalted; that extra salt can throw off the balance.
- 680 g cream cheese, softened: The star of the show—a must for that creamy texture.
- 150 g powdered sugar: This sweetens up the filling beautifully.
- 3 large eggs, at room temperature: Helps to create a smooth texture—no one likes a lumpy cheesecake, right?
- 1 cup sour cream: We all love that tangy contrast.
- 1 teaspoon vanilla extract: A little splash goes a long way toward enhancing flavors.
- 115 g semi-sweet chocolate, melted and slightly cooled: For that indulgent chocolate layer.
- 170 g dark chocolate, chopped: Combining with the melted chocolate takes this cheesecake to another level.
- 1/2 cup cream: This will form the luscious ganache that’ll top off our cheesecake.
- 1/2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped: Adds a nice crunch and flavor to garnish.
Pro Hacks: If you’re ever stuck, you can totally use store-bought cookie crumbs—just skip all the crumbling and crushing! And a word to the wise: make sure your cream cheese is softened properly; otherwise, you’ll have lumps and those little surprises are not what we want.
How to Make It Step-by-Step
Now that we’ve got our ingredients handy, let’s dive headfirst into the fun part: making our Chocolate Hazelnut Cheesecake.
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Preparing the Base:
Preheat your oven to 160°C (325°F). Grab those chocolate cookie crumbs and mix them with the melted butter in a large bowl. You want it to feel like wet sand, ready for a seaside castle. Press this mixture into the bottom of a 9-inch springform pan, creating an even, solid crust. Pop it in the oven for 10 minutes and let it cool down completely. This crust is pure bliss, trust me! -
Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Make sure there are no lumps; quite frankly, lumpy cheesecake is just sad! Next, add the eggs, one at a time, mixing gently on low speed just until combined. At this point, we’re trying to incorporate the eggs without overmixing. It’s all about that creamy consistency. Toss in the sour cream and vanilla extract and mix just until well blended. Then add the melted semi-sweet chocolate—this is where the magic happens! Pour this beautiful mixture over your cooled crust and set it aside. -
Baking Like a Pro:
Now, we’re getting serious! Wrap the bottom of the springform pan in aluminum foil to prevent water from getting in (trust me, you don’t want a soggy cheesecake). Place the pan in a larger baking dish and fill it with about an inch of hot water—this is a water bath technique, which ensures even baking and prevents cracking. Bake for 60–70 minutes, but don’t panic if it jiggles slightly in the center; a little jiggle is a good sign that it’s just perfect! After baking, turn off the oven but leave the door ajar; let it cool for about an hour in there. After that, refrigerate it for at least 4 hours (or overnight if you can wait!)—that’s when all those luscious flavors meld together. -
Whipping Up the Ganache:
Once the cheesecake has chilled, it’s time for the ganache! Heat your cream in a saucepan, but don’t let it boil—just heat until warm. Once it’s steaming, add the chopped dark chocolate and let it sit for about 2 minutes before whisking until perfectly smooth. Pour the chocolate ganache over the chilled cheesecake, letting it spread naturally over the surface. -
Add Those Finishing Touches:
Before the ganache sets up, sprinkle the roughly chopped nuts and any extra chocolate pieces on top. Let this rest for about 30 minutes before cutting into it. Just warning you now, the anticipation will be real!
Tips for Best Results
- Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature before you begin. This tip prevents lumps—nobody wants to be biting into surprise clumps of cold cheese!
- Use Good Quality Chocolate: Since this recipe is all about the chocolate, splurge a little on good quality semi-sweet and dark chocolate. Your tastebuds will thank you!
- Don’t Skip the Water Bath: It may seem like an extra step, but trust me, it prevents the dreaded cracks and keeps the cheesecake creamy.
- Chill Thoroughly: This isn’t a cake that rushes perfection. Chilling it overnight will make it taste even more divine!
Ingredient Substitutions & Variations
- Nut Options: If you’re not a fan of hazelnuts, you can easily swap them for your favorites like pecans, walnuts, or even leave them off altogether if you’re nut-free.
- Dairy Alternatives: Cream cheese can be a little tricky—if you need a dairy-free version, try using cashew cream or a vegan cream cheese alternative.
- Flavor Twists: Consider adding a bit of espresso powder into your cheesecake for a mocha flavor or infuse some orange zest for a citrusy lift.
Serving Suggestions
Pair this Chocolate Hazelnut Cheesecake with a rich cup of espresso or a tall glass of milk, and you’ve got the ultimate comfort dessert combo! It’s also fantastic served alongside fresh berries—strawberries or raspberries bring a bright, refreshing contrast. Picture this: cozying up on the couch with a slice of cheesecake and a rom-com; it’s the perfect match!
How to Store and Reheat Leftovers
If you find yourself with any leftover cheesecake (which can be rare in our household!), simply cover it with plastic wrap and store it in the refrigerator for up to about a week. Honestly, I can’t say it lasts that long since it’s often the first thing to disappear! Reheat by slicing a piece and letting it sit at room temperature for about 20 minutes—no microwaves here; we want to avoid that rubbery texture.
Make-Ahead and Freezer Tips
Want to get ahead? You can prepare the cheesecake and the ganache the day before any gathering! If you want to freeze it, wrap each slice tightly in plastic wrap and store in an airtight container for up to 3 months. Just defrost in the fridge overnight before serving.
Common Mistakes to Avoid
- Overmixing the Batter: Keep it gentle when mixing in the eggs; beating too hard will incorporate excess air and lead to cracks.
- Not Prepping the Pan Properly: Ensure your springform pan is fully sealed with foil if you’re using a water bath. A soggy crust is a nightmare!
- Skipping Cooling Times: Please, don’t rush the cooling process after baking—it’s crucial for structure.
Frequently Asked Questions (FAQ)
Can I use a different type of cookie for the crust?
Absolutely! OREO or graham crackers are great substitutions.
Do I have to use nuts for the topping?
Not at all! Feel free to leave them off or swap them for something crunchy like shaved chocolate.
Why do I need to cool it in the oven?
This helps prevent sudden temperature changes that cause cracking.
Can I make this cheesecake ahead of time?
Definitely! It’s actually better the next day—just make sure to give it adequate chilling time.
Cooking Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Rubber spatula
- Whisk
- Saucepan
- Aluminum foil
Final Thoughts
At the end of the day, this Chocolate Hazelnut Cheesecake is more than just a dessert; it’s a sweet reminder of the simple joys in life. It’s a fantastic way to unwind and treat yourself after a busy day or to share with loved ones during special moments. So go ahead, grab those ingredients, get a bit messy, and don’t forget to savor every single bite!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Trust me, they’ll thank you later.
Chocolate Hazelnut Cheesecake
Ingredients
For the Crust
- 1.5 cups chocolate cookie crumbs These create the delectable base, bringing that rich chocolate flavor.
- 6 tablespoons unsalted butter, melted It binds the crumbs together. Use unsalted to maintain balance.
For the Filling
- 680 g cream cheese, softened Star of the show for a creamy texture.
- 150 g powdered sugar Sweetens the filling beautifully.
- 3 large eggs, at room temperature Helps create a smooth texture.
- 1 cup sour cream Provides a tangy contrast.
- 1 teaspoon vanilla extract Enhances flavors.
- 115 g semi-sweet chocolate, melted and slightly cooled Adds indulgent chocolate layer.
- 170 g dark chocolate, chopped Combines with melted chocolate for richness.
For the Ganache
- 1/2 cup cream Forms the luscious ganache.
For Garnish
- 1/2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped Adds crunch and flavor.
Instructions
Preparing the Base
- Preheat your oven to 160°C (325°F).
- Mix chocolate cookie crumbs with melted butter in a large bowl until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Let it cool completely.
Making the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth, avoiding lumps.
- Add eggs one at a time, mixing gently.
- Incorporate sour cream and vanilla extract, mixing just until blended.
- Add melted semi-sweet chocolate and pour mixture over cooled crust.
Baking Like a Pro
- Wrap the bottom of the springform pan in aluminum foil to prevent water from entering.
- Place the pan in a larger baking dish and fill with an inch of hot water.
- Bake for 60–70 minutes until the center is slightly jiggly.
- Turn off the oven, leaving the door ajar for about an hour to cool, then refrigerate for at least 4 hours.
Whipping Up the Ganache
- Heat cream in a saucepan until warm, not boiling.
- Add chopped dark chocolate and let sit for 2 minutes, then whisk until smooth.
- Pour ganache over chilled cheesecake.
Add Those Finishing Touches
- Sprinkle chopped nuts and any remaining chocolate on top before ganache sets.
- Let rest for 30 minutes before slicing.
