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Heavenly Chipped Chocolate and Hazelnut Cheesecake

Heavenly Chipped Chocolate and Hazelnut Cheesecake

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Eleanor Johnson

Eleanor Johnson

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 707 kcal
  • 35%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  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 at 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BETTYINTHEKITCHEN
15

BETTYINTHEKITCHEN

8/10/2003

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!

JLGAMBLE
13

JLGAMBLE

8/10/2003

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.

SQUEAKYCHU
11

SQUEAKYCHU

3/24/2009

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! :)

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