How to Make Heavenly Chipped Chocolate and Hazelnut Cheesecake - A Step-by-Step Guide

Indulge in a heavenly dessert experience with this decadent and irresistible Heavenly Chipped Chocolate and Hazelnut Cheesecake recipe. This cheesecake is a perfect blend of rich and creamy cheesecake with the delightful crunch of chipped chocolate and the nutty flavor of hazelnut. It's a dessert that will leave your taste buds in a state of pure bliss, and it's perfect for any special occasion or simply as a delightful treat for yourself.

The combination of chipped chocolate and haze...

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Ingredients

  • ⅓ cup semisweet chocolate chips
  • 1 ½ cups vanilla wafer crumbs
  • ¾ cup hazelnuts - toasted, skinned and coarsely chopped
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons hazelnut liqueur
  • 1 cup semisweet chocolate chips
  • ⅔ cup semisweet chocolate chips
  • 13 skinned, toasted hazelnuts
  • ¼ cup sour cream, room temperature
  • 1 tablespoon hazelnut liqueur

Information

  • Prep Time: 1 hr
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 3 hrs
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat oven to 300 degrees F (150 degrees C).
  • 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.
  • Raise oven temperature to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    638 cal.

    • Total Fat: 43g
    • Saturated Fat: 22g
    • Cholesterol: 118mg
    • Sodium: 279mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 3g
    • Total Sugars: 37g
    • Protein: 10g
    • Vitamin C: 1mg
    • Calcium: 83mg
    • Iron: 3mg
    • Potassium: 281mg