Baked Chocolate and Hazelnut Cheesecake

    1 hour 20 minutes

    A perfect balance of chocolate and hazelnuts this recipe make a tasty snack or even a great dessert. Feel free to change out the nuts for others like walnut or almonds.

    23 people made this

    Serves: 12 

    • Base
    • 1/3 cup dark chocolate chips
    • 1 1/2 cups vanilla wafer crumbs
    • 3/4 cup toasted, ground hazelnuts
    • 2 tablespoons white sugar
    • 3 tablespoons butter or margarine, melted
    • Filling
    • 3 (250g) packets cream cheese, softened
    • 1 cup white sugar
    • 3 eggs, whisked
    • 3 tablespoons hazelnut liqueur
    • 1 cup dark chocolate chips
    • Topping
    • 2/3 cup dark chocolate chips
    • 13 skinned, toasted hazelnuts
    • 4 tablespoons sour cream
    • 1 tablespoon hazelnut liqueur

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Base: Preheat oven to 150 degrees C.
    2. Using a blender or a food processor, finely chop the dark chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, white sugar and melted butter or margarine.
    3. Mix until well combined then press onto the bottom and up the sides of a 20cm springform tin. Bake in a preheated onen for 15 minutes. Cool.
    4. Filling: In a large bowl beat the cream cheese until fluffy. Gradually add white sugar mixing well. Add the eggs and hazelnut liqueur. Mix until well blended. Coarsely cut the dark chocolate chips then add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
    5. Bake at in a preheated 180 degrees C oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
    6. Topping: Melt dark 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 greaseproof paper lined plate. Chill until set.
    7. Combine the remaining melted chocolate with the sour cream. Stir in the hazelnut liqueur. Spread on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

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    Reviews in English (22)


    I made this cheesecake for Christmas dinner and it was the best, most impressive dessert I've ever made. I live at a very high elevation so I had to modify the cooking time (increased baking time to 1 1/2 hours). I also thinned down the glaze with additional hazelnut liquor so it would spread easier. This is my new Christmas tradition!  -  18 Jan 2001  (Review from Allrecipes USA and Canada)


    This was SO impressive and SO delicious! I made it for a New Year's Eve dinner and everyone thought it was store-bought. It was very easy to make--even easier if you have a food processor to chop the ingredients for the crust.  -  05 Feb 2002  (Review from Allrecipes USA and Canada)


    This is a very rich and delicious cheesecake. My only suggestion would be to make all the crust ingredients (except for the melted butter) at once in the food processor (instead of chopping each one separately. I had lots of fun making (and eating) this cheesecake with my daughter. It cracked right away, we covered it with chocolate, and no one was the wiser!  -  23 Mar 2009  (Review from Allrecipes USA and Canada)