Chocolate Hazelnut Cheesecake Recipe

Chocolate Hazelnut Cheesecake RecipePhoto by: anda319 Chocolate Hazelnut Cheesecake Recipe Rating 0

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A few years ago, I fell in love with chocolate hazelnut spread while on a trip to Italy. I make cheesecakes often, so I decided to incorporate the chocolate hazelnut spread into one of my cheesecakes!

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Chocolate Hazelnut Cheesecake Recipe
  • Prep: 30 min. Cook: 50 min.
  • Yield: 8 Servings
    •
30 50 80

Ingredients

  • Crust:
  • 1/2 cup toasted hazelnuts
  • 1 package graham crackers
  • 1/4 cup sugar
  • 1/2 stick butter melted
  • Cheesecake mixture:
  • 3 packages of cream cheese softened
  • 1 6-oz package of mascarpone cheese softened
  • 1 1/4 cup sugar
  • 4 eggs
  • 3 tablespoons flour
  • 1/2 cup milk or heavy cream
  • 2 tablespoons vanilla extract
  • 3/4 cup chocolate hazelnut spread (such as Nutella) with splash of milk

Directions

  • Preheat oven to 325 degrees.
  • For the crust:
  • Crush hazelnuts, graham crackers, and sugar together in a food processor. Slowly drizzle in butter until mixture is crumbly, but not too moist. Dump contents into a 9-inch spring form pan lined with parchment paper. Press out crust (a small, metal measuring cup works best) down and around to evenly distribute the bottom and the sides. Bake for ten minutes, and set aside to cool.
  • For the cheesecake mixture:
  • Mix together cream cheese, mascarpone cheese, sugar, and flour using a mixer. Mix on a high speed until well blended. Turn mixer to low speed and add eggs, one at a time. Add vanilla extract and cream/milk and do not over mix the cheesecake batter - mix until just blended. Pour the mixture over crust.
  • In a separate bowl, gently mix by hand the chocolate hazelnut spread with a splash of milk or cream to thin it out (you will have to mix it for a minute or so until it regains its smooth consistency). Pour the chocolate hazelnut mixture in the middle of the cheesecake. With a butter knife, swirl the mixture in a clockwise motion until the top is covered with chocolate hazelnut swirls (be careful not to put your knife in the crust).
  • Put cheesecake in the oven and bake for 45-50 minutes, or until sides are firm and the center is slightly jiggly. Be careful not to over bake, or you could get cracks in your cheesecake.
  • When finished, loosen the cheesecake from the sides and allow it to cool completely. The cheesecake will need to be refrigerated for at least six hours. Yield: serves 8

    Notes: 

    You can also bake the cheesecake in a water bath. If you do this, make sure to seal the spring form pan with several layers of tin foil before you pour your cheesecake batter in the pan. This helps protect the cheesecake and keep it dry. Once the cheesecake is ready to be baked, place it inside a large pan and pour hot water around the cheesecake in the large pan until the cheesecake is halfway submerged in the hot water. Bake the cheesecake at 350 degrees for one hour, or until the sides are firm and the center is still jiggly.
  • If you really love chocolate hazelnut spread and want more of it in your cheesecake, put a large dollop of it (without the skim milk) on the crust before you add the cheesecake mixture. Then, when you cut into the cheesecake, you'll have a yummy chocolaty center. :)

Chocolate Hazelnut Cheesecake

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