Rich Hazelnut Chocolate Cheesecake

Name: Rich Hazelnut Chocolate Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup hazelnut spread; 1 cup heavy cream; ¼ cup all-purpose flour; Chopped hazelnuts; Chocolate shavings; Whipped cream

Highlighted under: Celebration Table Recipes

I absolutely adore this Rich Hazelnut Chocolate Cheesecake! From the moment I tried to combine the lushness of chocolate with the nutty flavor of hazelnuts, I knew I had created something spectacular. It’s the perfect dessert for special occasions, yet easy enough to whip up for a weeknight treat. The creamy texture paired with that hint of hazelnut will have everyone asking for seconds. Trust me, once you make this, it will become a favorite in your recipe repertoire.

Created by

Mario

Last updated on 2026-01-18T16:22:27.982Z

When I first experimented with flavors for this cheesecake, I was struck by how beautifully the hazelnut complements the rich chocolate. Baking it in a water bath also ensures an even texture and prevents cracking. After countless trials, I finally got the proportions just right. The end result? A dessert that is not only decadent but also light on the palate.

One key tip I discovered is to let your cheesecake cool in the oven after baking. This gentle cooling helps maintain its creamy texture, making it taste more luxurious than you’d think. Pairing this cheesecake with a drizzle of hazelnut chocolate sauce takes it to a whole new level!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh hazelnut crunch
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

This Rich Hazelnut Chocolate Cheesecake relies on high-quality ingredients to achieve its luscious flavor and creamy texture. The cream cheese forms the base, providing that signature creamy consistency. I recommend using full-fat cream cheese for the best results, as it ensures a rich and dense cheesecake. The hazelnut spread adds both flavor and sweetness, so don’t skimp on it—choose a good quality one to really enhance the nutty notes of this dessert.

The use of heavy cream in the filling not only adds richness but also helps to create that elusive melt-in-your-mouth experience. When you whip the heavy cream, aim for soft peaks, as this will add lightness to the batter. Remember, the balance between the heavy cream and the cream cheese is crucial; too much heavy cream can make the cake too loose.

Baking Tips for Perfection

Properly baking the cheesecake is essential for achieving the perfect texture. When you place the springform pan in the water bath, ensure that the water comes about halfway up the sides of the pan. This method helps to regulate the temperature and prevents the cheesecake from cracking. It’s when you see the edges set but the center still slightly jiggly that you know it’s nearly perfect. Overbaking leads to a dry cheesecake, so keep a close eye on it during the last few minutes of baking.

Another important aspect is the cooling process. Allowing your cheesecake to cool gradually in the oven prevents sudden temperature shifts that can cause cracks. It’s also important to let it chill in the refrigerator for at least 4 hours, as this allows the flavors to meld beautifully and ensures a firmer texture for slicing. For optimal results, overnight chilling is ideal.

Ingredients

Gather the following ingredients:

For the crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup hazelnut spread
1 cup heavy cream
¼ cup all-purpose flour

For decoration

Chopped hazelnuts
Chocolate shavings
Whipped cream

Ensure all ingredients are at room temperature for the best mixing results.

Instructions

Follow these steps to make your cheesecake:

Preheat the oven

Preheat your oven to 350°F (175°C).

Prepare the crust

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the filling

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, hazelnut spread, heavy cream, and flour until well combined.

Bake the cheesecake

Pour the filling over the cooled crust and smooth the top. Place the springform pan in a large roasting pan filled with about an inch of hot water. Bake for 45 minutes or until the edges are set.

Cool and refrigerate

Turn off the oven and let the cheesecake cool inside for an hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Decorate and serve

Before serving, top the cheesecake with chopped hazelnuts, chocolate shavings, and whipped cream.

Enjoy your Rich Hazelnut Chocolate Cheesecake!

Pro Tips

Always use room temperature ingredients for a smoother batter. Try to refrigerate the cheesecake overnight for optimal flavor and texture.

Serving Suggestions

This cheesecake can be served plain, but elevating it with toppings makes a striking presentation. I recommend a sprinkle of chopped hazelnuts to add crunch alongside the smoothness of the cheesecake. Chocolate shavings not only enhance aesthetics but add an extra layer of richness that ties in perfectly with the flavors. Top it all off with a cloud of freshly whipped cream for a touch of elegance and sweetness that complements the nutty profile.

For an interactive dessert experience, consider serving slices with a side of warmed hazelnut spread or drizzling melted chocolate on top. These additions can enhance the dessert’s flavor and provide an engaging way for guests to personalize their servings.

Storage and Freezing

If you find yourself with leftover cheesecake, there are perfect ways to store it. Cover the cheesecake tightly with plastic wrap to keep it fresh in the refrigerator for up to a week. If you know you won't finish it in that time, you can freeze individual slices. Wrap each slice in plastic, followed by aluminum foil to protect against freezer burn. Properly stored, it can last for up to three months in the freezer.

To enjoy the cheesecake after freezing, simply place it in the refrigerator to thaw overnight. This method retains the cheesecake's creamy texture quite well. If you’re in a time crunch, allow it to sit at room temperature for about an hour before serving, as this will restore its smoothness and flavor profile.

Questions About Recipes

→ Can I use another nut butter instead of hazelnut spread?

Yes, you can substitute almond butter or peanut butter, though the flavor will change.

→ How can I prevent my cheesecake from cracking?

Baking in a water bath and allowing it to cool slowly in the oven will help prevent cracking.

→ Can I make this cheesecake ahead of time?

Absolutely! It's best made a day in advance, giving it time to set and develop flavors.

→ What can I use if I don’t have graham cracker crumbs?

You can use crushed cookies or digestive biscuits as a substitute for the crust.