Italian Style Chocolate Hazelnut Cheesecake Recipes

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

Ingredients

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

EASY NUTELLA CHEESECAKE

Easy Nutella Cheesecake image

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 jars (26-1/2 ounces each) Nutella
1 cup heavy whipping cream
1 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup chopped hazelnuts, toasted

Steps:

Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,

Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.

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