Chocolate Hazelnut Cheesecake Recipes

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HAZELNUT AND CHIPPED CHOCOLATE CHEESECAKE



Hazelnut and Chipped Chocolate Cheesecake image

A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake. Originally submitted to CakeRecipe.com.

Provided by Eleanor Johnson

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 15m

Yield 12

Number Of Ingredients 12

2 cups semisweet chocolate chips
1 ½ cups vanilla wafer crumbs
¾ cup toasted, ground hazelnuts
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, beaten
3 tablespoons hazelnut liqueur
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

Steps:

  • Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
  • In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
  • Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
  • To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Nutrition Facts : Calories 706.6 calories, Carbohydrate 68 g, Cholesterol 117.8 mg, Fat 43.7 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 23.6 g, Sodium 275.4 mg, Sugar 21.2 g

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE



No-Bake Chocolate Hazelnut Cheesecake image

Provided by Katie Lee Biegel

Categories     dessert

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
One 9-ounce package chocolate wafer cookies
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 cup chocolate hazelnut spread
1/2 cup confectioners' sugar
One 12-ounce tub whipped topping
1/2 cup toasted hazelnuts, chopped

Steps:

  • Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
  • In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
  • In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

HAZELNUT CHEESECAKE DESSERT



Hazelnut Cheesecake Dessert image

Make this the night before serving, as it needs to refrigerate overnight. Chocolate hazelnut spread can be found near the peanut butter in your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 servings.

Number Of Ingredients 6

1 package (1-1/2 ounces) ice cream cake cones
3/4 cup Nutella
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 package (2-1/2 ounces) chopped hazelnuts, toasted

Steps:

  • Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.

Nutrition Facts : Calories 393 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 91mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT CHEESECAKE IN A JAR



Chocolate Hazelnut Cheesecake in a Jar image

Provided by Fake Bake

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 cups chocolate cookie crumbs
One 8-ounce package cream cheese, at room temperature
1 cup chocolate hazelnut spread
1 1/3 cups whipped cream
2 tablespoons coarsely chopped hazelnuts

Steps:

  • Place 1/4 cup chocolate cookie crumbs in the bottom of each of four 8-ounce mason jars; shake to level.
  • Combine the cream cheese and hazelnut spread in the bowl of a stand mixer and beat until well combined. Transfer the cheesecake filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup cheesecake filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the filling in each jar. Garnish with the hazelnuts. Chill 20 minutes, then serve.

CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE



Chocolate hazelnut ice cream cheesecake image

No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party

Provided by Barney Desmazery

Categories     Dessert

Time 15m

Number Of Ingredients 4

200g honey nut cornflakes
2 x 400g jars chocolate hazelnut spread
2 x 180g tubs full-fat cream cheese
1 tbsp roasted and chopped hazelnuts

Steps:

  • Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
  • In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
  • Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE-HAZELNUT CHEESECAKE



Chocolate-Hazelnut Cheesecake image

Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.

Provided by My Food and Family

Categories     Dairy

Time 6h35m

Yield Makes 16 servings.

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and slightly cooled
1/4 cup hazelnut-flavored liqueur
3 eggs
2/3 cup fresh raspberries
2 Tbsp. powdered sugar

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with berries and powdered sugar just before serving.

Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE



No-bake chocolate hazelnut cheesecake image

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

Provided by Good Food team

Categories     Dessert

Time 35m

Number Of Ingredients 9

140g unsalted butter
300g digestive biscuit, broken up
500g cream cheese, softened
85g icing sugar
300ml double cream
1 tsp vanilla extract
15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
4 tbsp hazelnut chocolate spread
25g hazelnuts, roughly chopped

Steps:

  • Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
  • Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
  • Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE



Italian Chocolate-Hazelnut Cheesecake Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 13

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 large eggs, room temperature, 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

Steps:

  • 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.

Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS



Frozen Chocolate-Hazelnut Cheesecake Bars image

These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.

Provided by Edd Kimber

Yield Serves 12-15

Number Of Ingredients 13

250g (9oz) speculoos (Lotus Biscoff) cookies
50g (1¾oz; ⅓ cup) toasted hazelnuts
¼ teaspoon fine sea salt
85g (3oz; 6 tablespoons) unsalted butter, melted
240ml (8½fl oz; 1 cup) heavy cream, chilled
1 teaspoon vanilla bean paste
700g (1lb 8½oz; 3⅛ cups) full-fat cream cheese, at room temperature
120g (4¼oz; 1 cup) icing (powdered) sugar
150g (5½oz; ½ cup) chocolate hazelnut spread, at room temperature
¼ teaspoon fine sea salt
170g (6oz) milk chocolate, roughly chopped
45ml (1¾fl oz; ⅛ cup plus 1 tablespoon) coconut oil
100g (3½oz; ¾ cup) toasted hazelnuts, finely chopped

Steps:

  • Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
  • Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
  • For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
  • Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
  • Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
  • For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
  • To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

CHOCOLATE HAZELNUT SWIRL CHEESECAKE



Chocolate Hazelnut Swirl Cheesecake image

Posting in response to a requst for recipes using Nutella. I too love the stuff, and i also LOVE a good cheesecake so I thought this sounded GREAT! Got this from The Eaglebrand website.

Provided by Rhonda J

Categories     Cheesecake

Time 1h5m

Yield 1 9inch springform pan, 10-12 serving(s)

Number Of Ingredients 9

1 cup flour
1/3 cup packed brown sugar
1/3 cup butter
1/2 cup toasted hazelnuts
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can regular sweetened condensed milk (such as Eaglebrand) or 1 (10 ounce) can low fat sweetened condensed milk (such as Eaglebrand)
3 eggs
1/4 cup lemon juice
2/3 cup chocolate hazelnut spread (such as Nutella)

Steps:

  • For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
  • Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
  • Bake in a pre-heated 350 degree oven for 12 minutes.
  • Remove from oven& reduce oven temperature.
  • to 300 degrees.
  • For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
  • Add eggs& lemon juice, beating until smooth.
  • Measure out 1 1/2 cups batter, stir in hazelnut spread.
  • Spoon about 1 1/2 cups of the yellow batter over baked crust.
  • Top with about 1 cup of the chocolate hazelnut batter.
  • Repeat layering.
  • With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
  • Bake at 300 for 40-50 minutes.
  • or until set.
  • Cool completely on wire rack.

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From kitchenfoliage.com


CHOCOLATE-HAZELNUT CHEESECAKE BITES RECIPE - TODAY
2022-03-23 In a mixing bowl, add the cream cheese and chocolate-hazelnut spread. Whip with a hand mixer on high speed until fully combined. If you don't have a mixer, you can whisk the ingredients together...
From today.com


MINI CHOCOLATE-HAZELNUT CHEESECAKES RECIPE - FOOD & WINE
In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on …
From foodandwine.com


EASY CHOCOLATE CHEESECAKE RECIPE - NO BAKE - SAVVY IN SOMERSET
2017-02-10 Place all of the cream cheese into a large mixing bowl. Sieve the icing sugar over and gently fold together. Add approx 300grams (3/4 jar) of the hazelnut spread to the cream cheese mixture and continue to gently fold in until the chocolate is thoroughly incorporated. Cover the biscuit base with the cheesecake mix and smooth out until even.
From savvyinsomerset.com


KETO CHOCOLATE HAZELNUT CHEESECAKE - I BREATHE I'M HUNGRY
2018-12-18 4 teaspoons liquid hazelnut flavoring/extract 1/2 teaspoon vanilla extract Instructions For the crust: Preheat the oven to 350 degrees. Combine the hazelnuts and sweetener in a food processor or Magic Bullet. Pulse until fully granulated, but do not overmix or you’ll have hazelnut butter. Pour into a medium sized bowl.
From ibreatheimhungry.com


EAGLE BRAND® | CHOCOLATE HAZELNUT SWIRL CHEESECAKE
Stir in hazelnut spread. 13: Spoon half the yellow batter (about 1 1/2 cups/375 mL) over crust. Top with half the chocolate batter (about 1 cup/250 mL). Repeat layering. 14: Swirl with knife or spatula to create a marbled effect. 15: Bake for 40 to 50 …
From eaglebrand.ca


CHOCOLATE-HAZELNUT CHEESECAKE RECIPE | WOOLWORTHS
Grease a 22x7cm deep springform cake pan. Line the base with baking paper. Break biscuits into a food processor and process until fine crumbs form. Add hazelnut meal and butter and process until combined. Transfer mixture to prepared pan. Using a straight-sided glass, press mixture evenly over base and side of pan (1.5cm below top of cake pan).
From woolworths.com.au


CHOCOLATE HAZELNUT CHEESECAKE - SPRINKLE BAKES
Make the crust: Preheat the oven to 325°F. Place the chocolate wafer cookies and chopped hazelnuts in the bowl of a food processor. Pulse them to fine crumbs. Transfer to a large mixing bowl and add the melted butter and salt. Mix together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes.
From sprinklebakes.com


CHOCOLATE CHEESECAKE WITH HAZELNUT OREO CRUST | BUTTERMILK BY SAM
Add the sour cream and sweetened condensed milk and mix to combine. Add the melted chocolate, vanilla and fine sea salt and combine. Once the chocolate is cool, keep the mixer on low and pour it into the bowl. Once it’s fully incorporated add the eggs one at a time, mixing to just combine each before adding another.
From buttermilkbysam.com


CHOCOLATE HAZELNUT CHEESECAKE RECIPE - HOUSE & HOME
2013-04-16 1 x 13-oz. jar (about 370 g) Nutella or equivalent chocolate hazelnut spread, at room temperature 3/4 cup chopped toasted hazelnuts* 1 lb. cream cheese, at room temperature 1/2 cup confectioners sugar, sifted 1 x 9″ springform cake pan * To simplify your life a little, try to buy the hazelnuts already chopped and toasted.
From houseandhome.com


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