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Chocolate Hazelnut Cheesecake

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Chocolate Hazelnut Cheesecake has all the richness of hazelnuts with the add decadence of chocolate. What a wonderful combination in a cheesecake.

Chocolate Hazelnut Cheesecake Recipe



1 1/2 cups finely crushed chocolate sandwich cookies (I use OREO)

2 tablespoons melted butter


Pre-heat your oven to 325F if you are using a 9 inch silver spring-form pan. Or pre-heat your oven to 300F if you are using a dark non-stick spring-form pan.

Mix the finely crushed chocolate sandwich cookies, with the melted butter until fully blended.

Place the crumb mixture into the bottom of your spring-form pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.

Place the baking pan in the pre-heated oven for 10 minutes.

Remove the spring-form pan from the oven and allow to cool while you prepare the filling.



3 - 8 ounce packages of cream cheese at room temperature

1 cup of sugar

3 eggs

1 teaspoon vanilla extract

1/4 cup hazelnut liqueur

1 - 8 ounce package melted and slightly cooled bakers semi-sweet baking chocolate


In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.

Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated add the vanilla. Beat until very well blended.

Add the melted, cooled chocolate and hazelnut liqueur and continue to mix until blended.

On low speed add the eggs one at a time and beat just until blended. Do not over-beat.

Spoon the filling over the cooled crust.

Place the spring-form pan into the pre-heated oven and bake for 55 to 1 hour or until the center is almost set.

Remove the baking pan from the oven and run a spatula or knife around the spring-form pan to loosen the cheesecake.

Place the spring-form pan onto a wire rack to cool completely.

Place in the refrigerator for at least 4 hours or overnight.

When you are ready to serve your cheesecake remove the spring-form pan from the refrigerator and lift the outer ring from the spring-form pan.

Cut into desired slices; drizzle with chocolate and serve.

Chocolate Hazelnut Cheesecake freezes very well. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.

Rich and creamy and a perfect complement to any meal.


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