Indulge in a luxurious dessert that brings together creamy cheesecake, rich chocolate, and the irresistible crunch of toasted hazelnuts. This Chocolate Hazelnut Cheesecake is smooth, decadent, and layered with a glossy chocolate ganache that makes each bite unforgettable. Perfect for celebrations or whenever you’re craving something truly special.
Why You’ll Love This Recipe
This cheesecake blends velvety cream cheese with melted chocolate and finely crushed hazelnuts for a delightful nutty-chocolate flavor. Its texture is silky and smooth, with a buttery crust and a luscious ganache topping. Whether served at a festive gathering or enjoyed as a personal treat, this cheesecake is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
200 g digestive biscuits, crushed
80 g unsalted butter, melted
1 tablespoon cocoa powder
For the Cheesecake Filling
500 g cream cheese, softened
150 g granulated sugar
200 g dark chocolate, melted and cooled
120 g hazelnut spread (chocolate hazelnut type)
120 ml heavy cream
2 large eggs
1 teaspoon vanilla extract
60 g finely chopped toasted hazelnuts
For the Chocolate Ganache Topping
150 g dark chocolate, finely chopped
120 ml heavy cream
2 tablespoons hazelnut spread
30 g crushed toasted hazelnuts (for garnish)
Directions
Preheat your oven to 160°C. Grease a 7-inch or 8-inch springform pan and line the base with parchment paper.
In a mixing bowl, combine crushed digestive biscuits, melted butter, and cocoa powder. Press firmly into the bottom of the pan to form an even crust. Refrigerate while preparing the filling.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the melted dark chocolate and hazelnut spread, mixing until fully combined.
Pour in the heavy cream and blend until smooth, then add the eggs one at a time, followed by vanilla extract.
Fold in the chopped toasted hazelnuts.
Pour the batter over the prepared crust. Smooth the top with a spatula.
Bake for 45–55 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove from the oven and let it cool completely, then refrigerate for at least 4 hours or overnight.
For the ganache, heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in hazelnut spread.
Pour the ganache over the chilled cheesecake and spread evenly. Top with crushed toasted hazelnuts.
Chill for 30 minutes before slicing and serving.
Servings and timing
This recipe makes 8–10 servings.
Preparation time: 20 minutes
Baking time: 45–55 minutes
Cooling and chilling time: 5 hours or overnight
Variations
Add a swirl of extra hazelnut spread into the filling before baking for an even richer flavor.
Swap the digestive biscuits for chocolate cookies for a more intense chocolate base.
Use milk chocolate instead of dark chocolate for a sweeter cheesecake.
Add a pinch of instant coffee to enhance the chocolate flavor.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days.
For freezing, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Cheesecake is best served chilled; no reheating is required.
FAQs
How can I prevent my cheesecake from cracking?
Avoid overmixing the batter and let it cool slowly in the oven after baking.
Can I make this cheesecake without eggs?
Yes, substitute the eggs with 1 cup of thick yogurt or use an egg replacer designed for baking.
Can I use milk chocolate instead of dark chocolate?
Yes, but the cheesecake will be sweeter and less intense in flavor.
Do I need a water bath for this recipe?
A water bath is optional since this cheesecake sets well without one, but it can help achieve a smoother texture.
Can I use store-bought hazelnuts?
Yes, just toast them lightly for better flavor.
How far in advance can I make the cheesecake?
You can prepare it 1–2 days ahead; it actually tastes better the next day.
Can I use a different nut instead of hazelnuts?
Yes, almonds or walnuts work well, though the flavor will be slightly different.
How do I get clean slices?
Use a sharp knife dipped in hot water and wipe it between each cut.
Can I make this recipe gluten-free?
Yes, use gluten-free digestive biscuits or cookies for the crust.
Can I omit the ganache?
Yes, but the ganache adds richness and enhances the chocolate flavor.
Conclusion
This Chocolate Hazelnut Cheesecake brings together luxurious chocolate, creamy filling, and crunchy hazelnuts in every bite. Easy to prepare yet elegant enough for any celebration, it delivers a delightful balance of flavors and textures. Whether you enjoy it chilled after dinner or serve it as the highlight of a special occasion, this cheesecake is sure to satisfy every chocolate lover.
This Chocolate Hazelnut Cheesecake combines a buttery cocoa biscuit crust with a creamy, chocolate-infused filling, toasted hazelnuts, and a glossy ganache topping. Rich, smooth, and slightly crunchy, it’s an indulgent dessert perfect for special occasions or chocolate lovers.
Ingredients
200 g digestive biscuits, crushed
80 g unsalted butter, melted
1 tablespoon cocoa powder
500 g cream cheese, softened
150 g granulated sugar
200 g dark chocolate, melted and cooled
120 g chocolate hazelnut spread
120 ml heavy cream
2 large eggs
1 teaspoon vanilla extract
60 g finely chopped toasted hazelnuts
150 g dark chocolate, finely chopped (for ganache)
120 ml heavy cream (for ganache)
2 tablespoons hazelnut spread (for ganache)
30 g crushed toasted hazelnuts (for garnish)
Instructions
Preheat oven to 160°C (320°F). Grease and line a 7 or 8-inch springform pan with parchment paper.
Mix crushed biscuits, melted butter, and cocoa powder. Press into pan base and chill while preparing filling.
Beat cream cheese and sugar until smooth and creamy.
Add melted dark chocolate and hazelnut spread. Mix to combine.
Add heavy cream, blend, then add eggs one at a time, mixing gently. Stir in vanilla.
Fold in chopped toasted hazelnuts.
Pour filling over crust and smooth the top.
Bake for 45–55 minutes, until edges are set and center jiggles slightly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove and cool completely, then chill in refrigerator for at least 4 hours or overnight.
To make ganache, heat heavy cream until simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth, then mix in hazelnut spread.
Pour ganache over chilled cheesecake and spread evenly. Top with crushed hazelnuts.
Chill for 30 minutes before slicing and serving.
Notes
Chill overnight for best texture and flavor development.
For clean slices, use a hot knife and wipe between cuts.
Optional: Add a swirl of hazelnut spread to the filling before baking.
To make gluten-free, use GF biscuits for the crust.
