Italian Chocolate Hazelnut Cheesecake Pie Recipes

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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.

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.

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

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

ITALIAN-STYLE CHOCOLATE HAZELNUT CHEESECAKE



Italian-Style Chocolate Hazelnut Cheesecake image

Make and share this Italian-Style Chocolate Hazelnut Cheesecake recipe from Food.com.

Provided by swissms

Categories     Cheesecake

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup reduced-fat whole wheat cracker, finely crushed (such as McVitie's brand or Carr's whole wheat crackers)
1 ounce fine-quality bittersweet chocolate, grated (no more than 60% cacao if marked)
1/4 cup unsalted butter, melted
1/2 lb fine-quality bittersweet chocolate, chopped (no more than 60% cacao if marked)
8 tablespoons unsalted butter, cut into pieces
18 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
2 large eggs
2/3 cup superfine sugar
1 cup hazelnuts, toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped (4 1/2 ounces)

Steps:

  • Crust:.
  • Combine all ingredients, then press onto bottom of springform pan.
  • Filling:.
  • Preheat oven to 325°F with rack in middle.
  • Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.
  • Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.
  • Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
  • Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.).

Nutrition Facts : Calories 396.9, Fat 36, SaturatedFat 18.6, Cholesterol 116.8, Sodium 144.2, Carbohydrate 14.6, Fiber 1.1, Sugar 11.8, Protein 6.4

HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM



Hazelnut and Chocolate Pie with Vanilla Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

8 ounces semi-sweet chocolate chips
1 cup hazelnuts, skinned and toasted
1/4 cup all-purpose flour, plus more to dust the pie dish
3/4 cup sugar
1/4 cup hot water
4 eggs
1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
  • Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
  • In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
  • To serve: Cut the pie into slices and dollop with the Vanilla Cream.

FRANGELICO (HAZELNUT) CHEESECAKE



Frangelico (Hazelnut) Cheesecake image

Rich and creamy hazelnut flavored cheesecake with chocolate accents. Best served with Frangelico flavored and slightly sweetened whipped cream. Enjoy!

Provided by heidi

Categories     Cheesecake

Time 2h30m

Yield 1 cheesecake, 20 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 cup hazelnuts, toasted and coarsely ground (Filbert nuts)
1/3 cup butter
4 (8 ounce) packages cream cheese (Philadelphia brand, full-fat)
1 cup sugar
3 tablespoons all-purpose flour
1/3 cup Frangelico
4 large eggs
1 egg yolk
1/3 cup chocolate chips (any chocolate will do)

Steps:

  • Place oven rack in the middle of the oven.
  • Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
  • Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
  • Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
  • Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
  • Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
  • Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.

Nutrition Facts : Calories 316.5, Fat 23, SaturatedFat 12.9, Cholesterol 109.8, Sodium 172.3, Carbohydrate 22.8, Fiber 0.7, Sugar 15.4, Protein 6.2

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