Search thousands of recipes reviewed by home cooks like you.

Heavenly Chipped Chocolate and Hazelnut Cheesecake

Heavenly Chipped Chocolate and Hazelnut Cheesecake

  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    3 h
JJOHN32

JJOHN32

A chocoholic's dream. Something for a very special occasion.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a 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 preheated oven for 15 minutes. Allow to cool.
  3. Raise oven temperature to 350 degrees F (175 degrees C).
  4. 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 stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
  5. Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
  6. 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 and chill until set.
  7. Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Angie Graves
46

Angie Graves

12/23/2003

This is a fantastic cheesecake...very elegant and rich. I used crushed Oreos instead of chocolate chips and vanilla wafer crumbs on the crust, and the toasted hazelnuts added a perfect touch! I also chopped up some Ferrero Rocher candies and mixed them into the batter before baking. Rave Reviews!!!

SUNPIST
30

SUNPIST

11/5/2003

Be warned, everyone will think you had this cake professionally made. It's very easy to make and everyone absolutely loved it. I recommend using a blender for all crushing. I already have three more orders for this cake.

KANSAS_BLONDIE
26

KANSAS_BLONDIE

12/11/2003

I wavered between giving this recipe 4 stars or 5. Overall the cheesecake turned out fabulous and everyone loved it! My biggest problem with it is that there was too much semi-sweet chocolate flavor and not enough hazelnut. If I make it again, i will not put the chocolate chips in the crust like it calls for. Something else I was annoyed with was the amount of work I had to put into it (and normally I love a challenge). Just make sure you have a food processor or blender before you start (as a college student, I don't have either of those luxeries so I had to crush all of the chocolate chips by hand which was redundant). Well, i focused so much on the negatives, that, i don't want to leave out any other positives. The cheesecake itself is ABSOLUTELY gorgeous when it is all done. However, instead of dipping hazelnuts into chocolate for the topping, i simply put the chocolate/sourcream mixtre on top of the cake and then sprinkled it with toasted hazelnuts. The taste was outstanding and the texture was great. Overall, I was very pleased...I will keep this one in mind for the future.

Similar recipes

ADVERTISEMENT