Italian Chocolate-Hazelnut Cheesecake Pie Recipe

5 1 1
Italian Chocolate-Hazelnut Cheesecake Pie Recipe
Italian Chocolate-Hazelnut Cheesecake Pie Recipe photo by Taste of Home
Publisher Photo

Italian Chocolate-Hazelnut Cheesecake Pie Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling

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

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.
Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack.
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.
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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Chocolate-Hazelnut Cheesecake Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KathyMor User ID: 8674049 240090
Reviewed Dec. 23, 2015

"This was very easy to make. When I made this I didn't have time to make the chocolate for the top, So I left it plain. It was very good and All my guests loved it! I will be making it for Christmas and again 2 days later. I might try different toppings or I may just leave it plain again. It's a keeper! Thanks for sharing!"

Loading Image