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Decadent chocolate hazelnut cheesecake with whipped cream and a cookie crust.

Chocolate Hazelnut Cheesecake

A rich and creamy chocolate hazelnut cheesecake that offers a fancy dessert experience without the stress of complicated techniques.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cheesecake crust
  • 1.5 cups chocolate cookie crumbs Use chocolate wafers or sandwich cookies with filling scraped out.
  • 0.5 cups roasted hazelnuts Finely chopped (optional, but adds great flavor).
  • 0.5 cups melted butter
  • 1 pinch salt Balances sweetness if using very sweet cookies.
For the cheesecake filling
  • 16 oz cream cheese Softened.
  • 1 cup Nutella Stirred until smooth.
  • 0.5 cups sugar
  • 3 large eggs Beaten gently.
  • 1 tsp vanilla extract
  • 0.25 cups heavy cream or sour cream

Method
 

Make the cheesecake crust
  1. Crush your cookies until they look like dark sand, using a food processor or a zip bag with a rolling pin.
  2. Stir in chopped hazelnuts if using, keeping pieces small for easier slicing later.
  3. Add melted butter and salt, mixing until it resembles wet soil that holds together when pinched.
  4. Press the mixture into the bottom and slightly up the sides of a springform pan, using the bottom of a glass to pack it down.
  5. Bake at 350°F for about 8 to 10 minutes, then cool completely.
Prepare the cheesecake filling
  1. In a bowl, mix softened cream cheese until smooth.
  2. Add Nutella, sugar, eggs, vanilla, and cream or sour cream, mixing gently to avoid incorporating too much air.
Bake the cheesecake
  1. Pour the filling over the cooled crust and smooth the top.
  2. Bake at 325°F for about 50 to 60 minutes.
  3. The edges should look set while the center has a slight jiggle. Turn off the oven and let it cool inside for an hour.
  4. Chill in the refrigerator for at least 6 hours, or overnight for best results.
Serve the cheesecake
  1. Take the cheesecake out 10 to 15 minutes before slicing.
  2. Use a sharp knife wiped with warm water between cuts for clean slices.
  3. Serve with toppings of choice such as Nutella drizzle, whipped cream, or chopped hazelnuts.

Notes

For best results, chill the cheesecake overnight. If using very sweet cookies, keep the added salt in the crust. If cracks appear in the cheesecake, cover with toppings to disguise them.