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Hazelnut
Chocolate Cheesecake April 22, 2019

Hazelnut And Chipped Chocolate Cheesecake

A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake. Originally submitted to CakeRecipe.com.

I made this cheesecake for Christmas dinner and it was the best, most impressive dessert I've ever made. I live at a very high elevation so I had to modify the cooking time (increased baking time to 1 1/2 hours). I also thinned down the glaze with additional hazelnut liquor so it would spread easier. This is my new Christmas tradition!

Hazelnut And Chipped Chocolate Cheesecake

  • PREP TIME 5 min
  • COOK TIME 10 min
  • TOTAL TIME 15 min

This was SO impressive and SO delicious! I made it for a New Year's Eve dinner and everyone thought it was store-bought. It was very easy to make--even easier if you have a food processor to chop the ingredients for the crust.

Author: Eleanor Johnson Serves: 12 servings

INGREDIENTS

  • 4 tablespoons sour cream
  • 13 skinned, toasted hazelnuts
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups vanilla wafer crumbs
  • 3/4 cup toasted, ground hazelnuts
  • 3 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 3 eggs, beaten
  • 1 cup white sugar
  • 3 tablespoons hazelnut liqueur
  • 1 tablespoon hazelnut liqueur

INSTRUCTIONS

  • 1. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
  • 2. In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
  • 3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
  • 4. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
  • 5. To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

COMMENTS

This was SO impressive and SO delicious! I made it for a New Year's Eve dinner and everyone thought it was store-bought. It was very easy to make--even easier if you have a food processor to chop the ingredients for the crust.

WOW!!! Made this for Thanksgiving and it was soooooooooo wonderful! Everyone loved it...my boys fought over the leftovers the following morning for breakfast!!! I used chipped semi-sweet large choc. chips in the crust and for the topping...used mini semi-sweet chips for in the filling...used chopped toasted nuts on top...and used raw sugar (simply don't care for white sugar). A definate keeper - making next weekend for a Christmas party!!! Thank you!

when i frist saw it i said it looks good then after i made it i said wow that was good.yum:->

LOVED this cheesecake! Not hard to make (first cheesecake I've made where it didn't crack!) The crust was hard to press into the bowl, possibly because I didn't grind up the hazelnuts and chocolate chips well enough. Overall, very rich and tasty!

Very Good. I increased the filling by 1/3 to make it a little taller. I also use hersheys special dark chocolate chips instead of semi-sweet and used Mocha Kalua instead of hazelnut (its all the store had) but it came out amazing anyways. The hazelnuts in the crust paired with the mocha make it taste like a ferrero rocher chocolate...only cheesecake form. Very good recipe!

This was one of the best cheesecakes I have had. I replaced one cup of cream cheese with a cup of sourcream so it wasnt as heavy and the store didnt have vanilla crumbs so I used graham crumbs.

This is a very rich and delicious cheesecake. My only suggestion would be to make all the crust ingredients (except for the melted butter) at once in the food processor (instead of chopping each one separately. I had lots of fun making (and eating) this cheesecake with my daughter. It cracked right away, we covered it with chocolate, and no one was the wiser! :)