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Italian Chocolate-Hazelnut Cheesecake Pie Recipe
Italian Chocolate-Hazelnut Cheesecake Pie Recipe photo by Taste of Home

Italian Chocolate-Hazelnut Cheesecake Pie Recipe

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I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.—Steve Meredith, Streamwood, Illinois
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup mascarpone cheese
  • 1/4 cup sour cream
  • 1 teaspoon lime juice
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 chocolate crumb crust (9 inches)
  • TOPPING:
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • Whole or chopped hazelnuts, toasted

Directions

  1. Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
  2. Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack.
  3. Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally.
  4. Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Italian Chocolate-Hazelnut Cheesecake Pie in Taste of Home Christmas Annual Annual 2014

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