Chocolate Hazlenut Cheesecake

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I created this for Marya's birthday. She loves dark chocolate and hazelnuts. Even people who don't like cheesecake like this. It's pretty decadent.



Chocolate Hazelnut Cheesecake

Chocolate Hazelnut Cheesecake

In food processor, make into crumbs:

  • 1 package (minus four cookies) Pepperidge Farms Bordeaux Cookies
  • 1/2c hazelnuts, toasted
  • 1/2c semi-sweet chocolate chips
  • 2T sugar
  • 2T butter, melted

Press into buttered 9" springform pan. Bake at 400 for 10 minutes.


Melt in double boiler:

  • 1/2c semi-sweet chocolate chips

Beat until smooth:

  • 3 (8 oz) packages cream cheese (at room temperature -- leave out for ~2 hours)
  • 1c sugar

On low speed, slowly add until very smooth:

  • 3 eggs, lightly beaten

Gradually pour chocolate mixture in, beating on low until well blended.

Add and blend until smooth:

  • 1/2c unsweetened cocoa powder
  • 1/2c sour cream
  • 1t vanilla
  • 3T Frangelico (hazelnut liquor)
  • 1T Kaluha

Wrap crust pan in foil. Pour in filling. Put pan in water bath.

Bake at 350 until center (3") is almost set. About 55 minutes.

Remove from oven and let sit for ten minutes. The stick in fridge for a few hours until cool. Then remove from pan.


Melt in double boiler:

  • 2/3c semi-sweet chocolate chips

Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off excess chocolate and place on wax paper. Chill nuts until chocolate is set.

Add to rest of chocolate:

  • 1/4c sour cream
  • 1T Frangelico

Coat top of cheesecake with chocolate mixture.

Sprinkle top with about 1/4c of chopped, roasted hazelnuts.

Place 12 chocolate coated hazelnuts evenly around outside of cake. Eat 13th.

Refrigerate until ready to serve.