Chocolate Hazelnut Cheesecake

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar, sifted - 1 cup hazelnut spread (such as Nutella) - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup sour cream, full-fat preferred - ¼ cup unsweetened cocoa powder - ½ cup crushed hazelnuts (for topping) - Chocolate shavings (for garnish) - Alternatives to graham cracker crumbs: You can use crushed cookies like Oreos or gingersnaps. They add a different flavor but still work well. - Vegan alternatives for cream cheese: Look for plant-based cream cheese, or make your own with soaked cashews blended with lemon juice and nutritional yeast. - Sugar substitutes for a healthier option: Try using coconut sugar or a stevia blend. These options can cut calories without losing sweetness. Each ingredient plays a key role in the flavor and texture of this cheesecake. The graham cracker crumbs form a crunchy base. The cream cheese gives it that smooth and creamy bite. The hazelnut spread adds a rich, nutty sweetness. If you're looking for something different or healthier, try these substitutions. They can help you create a dessert that fits your needs while keeping it delicious. 1. Preheating the oven: Set your oven to 325°F (160°C). This helps bake the cheesecake evenly. 2. Making the crust: In a bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter. Stir until the crumbs are coated. Press this mix into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool completely. 3. Cooling the crust before filling: Allow the crust to cool to room temperature. This prevents the filling from melting the crust. 1. Beating the cream cheese: In a large bowl, beat 2 cups of softened cream cheese on medium speed. Do this for 2-3 minutes until smooth and creamy. 2. Incorporating hazelnut spread: Gradually add 1 cup of sifted powdered sugar. Mix until it is fully smooth. Then, add 1 cup of hazelnut spread and mix on low speed until it’s silky. 3. Adding eggs and remaining ingredients: Add 3 large eggs one by one, mixing well after each. Stir in 1 teaspoon of vanilla extract, 1 cup of sour cream, and ¼ cup of unsweetened cocoa powder. Make sure the mixture is smooth. 1. Pouring batter over the crust: Carefully pour the cheesecake batter over the cooled crust. Use a spatula to smooth the top and remove any air bubbles. 2. Baking temperature and time: Bake the cheesecake for 55-60 minutes. It should be set around the edges and slightly jiggly in the center. 3. Cooling strategies to prevent cracks: After baking, turn off the oven. Crack the door open and let the cheesecake cool for about 1 hour. This helps stop cracks from forming. Afterward, chill it in the refrigerator for at least 4 hours, or overnight for the best taste. - Achieving a creamy texture: For a smooth cheesecake, ensure your cream cheese is at room temperature. Softened cream cheese mixes better and prevents lumps. Mix on medium speed until creamy, about 2-3 minutes. - Preventing cracks on the cheesecake: Bake your cheesecake slowly at a low temperature. Once baked, turn off the oven and leave the door slightly open. This gradual cooling helps avoid cracks. - Presentation tips for serving: Serve generous slices on elegant plates. Adding a drizzle of hazelnut spread next to each slice enhances the look and taste. Fresh mint leaves add color and freshness. - Pairing with toppings: Crushed hazelnuts on top add crunch and flavor. Chocolate shavings give a lovely finish. You can also add whipped cream for extra richness. - Adding espresso for depth: A tablespoon of espresso powder boosts flavor without overpowering the chocolate. It adds a rich, warm taste that complements the cheesecake. - Incorporating more hazelnut flavor: For a stronger hazelnut taste, add a tablespoon of hazelnut extract. This will enhance the hazelnut spread and create a more intense flavor profile. {{image_4}} You can change up the flavor of your chocolate hazelnut cheesecake easily. One great idea is to add coffee notes. Just mix in a tablespoon of instant coffee granules with the hazelnut spread. This adds a rich depth to your dessert. You might also want to try caramel. Drizzle some caramel sauce into the batter before baking. It gives a lovely sweetness that pairs well with chocolate. If you love white chocolate, swap the dark chocolate for white chocolate. Use white chocolate chips or a white chocolate spread instead of hazelnut spread. This gives your cheesecake a new twist that many will enjoy. You can also make this cheesecake fit different diets. For gluten-free options, try using almond flour or gluten-free cookie crumbs for the crust. This way, everyone can enjoy your dessert without worry. If you want a dairy-free cheesecake, substitute cream cheese with a vegan cream cheese. You can also use coconut cream instead of sour cream. These changes keep the creamy texture while making it dairy-free and just as tasty. Seasonal ingredients can make your cheesecake even more special. For holidays, think about adding festive spices like cinnamon or nutmeg. You could also decorate the top with holiday-themed candies for a fun look. Using seasonal fruits as toppings is another great idea. Fresh berries in summer add color and flavor. In fall, try adding sliced pears or apples with a sprinkle of cinnamon. These fruits not only taste great but also brighten your dessert's appearance, making it even more inviting. To keep your chocolate hazelnut cheesecake fresh, refrigerate it. Wrap it tightly in plastic wrap. This helps avoid drying out. You can store it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. For freezing, slice the cheesecake first. Wrap each slice in plastic wrap, then place them in an airtight container. This method makes it easier to enjoy later. You can freeze the cheesecake for up to three months without losing flavor or texture. If you’ve frozen your cheesecake, you need to thaw it safely. The best way is to move it to the fridge for about 6-8 hours. This slow thaw keeps the cheesecake creamy. To refresh leftover cheesecake, try these tips: Let it sit at room temperature for 30 minutes before serving. This helps bring back its creamy texture and rich taste. You can add fresh toppings like whipped cream or more hazelnut spread to make it feel special again. How long can you store chocolate hazelnut cheesecake? You can store your cheesecake in the fridge for up to one week. Keep it covered to maintain freshness. If you want to save it longer, freeze it for up to three months. Just remember to wrap it well to avoid freezer burn. Can I make this cheesecake ahead of time? Yes, you can make this cheesecake up to two days in advance. This actually helps the flavors meld together. Just chill it in the fridge until you're ready to serve. Why is my cheesecake cracking? Cracks often happen due to sudden temperature changes. To prevent this, allow the cheesecake to cool gradually in the oven with the door slightly open. Also, avoid overmixing the batter, which can introduce too much air. What to do if the cheesecake is too dense? If your cheesecake is too dense, it may need more mixing. Ensure you beat the cream cheese until smooth before adding other ingredients. You can also try adding an extra egg to lighten the texture. How to fix overbaking issues? If your cheesecake is overbaked, it may crack and dry out. To reduce this, check for doneness a few minutes early. The center should still jiggle slightly. If it does overbake, you can cover the cracks with toppings like chocolate shavings. Can I use low-fat cream cheese? You can use low-fat cream cheese, but the texture may change. The cheesecake may not be as creamy and rich as with full-fat cream cheese. For the best results, stick to full-fat options. What is the best hazelnut spread to use? Nutella is a popular choice, but feel free to use any good-quality hazelnut spread. Look for one with real hazelnuts and minimal additives for the best flavor. This blog post covered all you need to bake a delicious chocolate hazelnut cheesecake. You learned about key ingredients and smart substitutes. I shared step-by-step instructions and tips to avoid cracks. You also found helpful variations and storage info. In summary, this cheesecake is easy and fun to make. With simple adjustments, you can cater to different tastes and diets. Enjoy creating your own version!$

Indulge in a rich and creamy Chocolate Hazelnut Delight Cheesecake that's perfect for any occasion! This decadent dessert combines smooth cream cheese, nutty hazelnut spread, and a hint of cocoa, all nestled in a buttery graham cracker crust. Follow our easy steps to create this show-stopping treat, topped with crushed hazelnuts and chocolate shavings. Click through to discover the full recipe and impress your guests with this delightful cheesecake!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened to room temperature

1 cup powdered sugar, sifted

1 cup hazelnut spread (such as Nutella)

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup sour cream, full-fat preferred

¼ cup unsweetened cocoa powder

½ cup crushed hazelnuts (for topping)

Chocolate shavings (for garnish)

Instructions

Preheat your oven to 325°F (160°C). This will ensure the cheesecake bakes evenly.

In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes, then remove it from the oven and let it cool completely.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it reaches a smooth and creamy consistency, about 2-3 minutes.

Gradually add the sifted powdered sugar, continuing to beat until fully incorporated and smooth.

Add the hazelnut spread to the mixture and mix on low speed until well combined and silky.

Incorporate the eggs one at a time, mixing well after each addition to ensure each egg is fully incorporated.

Stir in the vanilla extract, sour cream, and cocoa powder until the mixture is smooth and homogenous without any lumps.

Carefully pour the cheesecake batter over the cooled crust in the springform pan. Use a spatula to smooth the top and eliminate any air bubbles.

Bake in the preheated oven for 55-60 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center to ensure it remains creamy.

Once baked, turn off the oven and slightly crack the door open, allowing the cheesecake to cool gradually in the oven for about 1 hour. This step is crucial to preventing cracks from forming on the surface.

After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best flavor and texture.

Just before serving, sprinkle the top with crushed hazelnuts and garnish with chocolate shavings for an exquisite finish that adds both texture and flavor.

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 10

- Presentation Tips: Serve generous slices of the cheesecake on elegant dessert plates. Drizzle additional hazelnut spread alongside to enhance the richness, and add fresh mint leaves for a pop of color.