More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Heavenly Chipped Chocolate and Hazelnut Cheesecake

SUBMITTED BY: Eleanor Johnson PHOTO BY: CHEFKULP

"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. "

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min
Original recipe yield 1 - 9 inch cheesecake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 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

DIRECTIONS

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 at 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.

ADVERTISE WITH US

REVIEWS

Reviewed on Aug. 10, 2003 by JLGAMBLE

This was SO impressive and SO delicious! I made it for a New Year's Eve dinner and everyone... MORE

Reviewed on Aug. 10, 2003 by BETTYINTHEKITCHEN

I made this cheesecake for Christmas dinner and it was the best, most impressive dessert I've... MORE

Reviewed on Aug. 30, 2006 by Sarah

This was my first cheesecake, and it was delicious. I didn't have the liqueur, which means I... MORE

Reviewed on Mar. 31, 2008 by BEANEFAN

LOVED this cheesecake! Not hard to make (first cheesecake I've made where it didn't crack!) ... MORE

Reviewed on Jun. 23, 2008 by JSWSCHWAB

I made this recipe for a cheesecake contest. It one hands down! MORE

Reviewed on Apr. 20, 2008 by Danielle-ta

This is so good and so worth the time it took. It is a lot of prep to grind all of the... MORE

Reviewed on Nov. 28, 2007 by CHEFKULP

WOW!!! Made this for Thanksgiving and it was soooooooooo wonderful! Everyone loved it...my... MORE

Reviewed on Nov. 26, 2007 by GINAH1

Absolutely fantastic! There is definitely some work involved, but it is well worth it! I... MORE