Reviewed: Jan. 3, 2012

Absolutely divine! I selected this recipe because I needed to use up hazelnuts and it was the best decision I ever made. I followed the recipe exactly but threw some chopped hazelnuts into the chocolate topping. It was absolute perfection!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Mar. 24, 2010

I ended up with a very tasty cheesecake, but I wouldn't call it a hazelnut cheesecake as the hazelnut flavor is very faint. I even added an extra tablespoon of the liquor but I still could barely taste it in the final product. And the flavor of the hazelnuts in the chocolate topping is mostly overpowered by the taste of the chocolate. Also, don't be mislead by the prep/cook time listed on here. It takes more than 5 minutes to prep, more than 10 minutes to cook and then you need about 2hrs minimum for it to cool down before it's ready to serve. Still, if I hadn't been hoping for a hazelnut-flavored cheesecake, I would've been very happy with this recipe

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Macunaima

Reviewed: Feb. 21, 2010

Wonderful! Will definitely make again. I substituted almond for hazelnut everywhere and it was delicious. Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Andie

Reviewed: Jan. 31, 2010

when i frist saw it i said it looks good then after i made it i said wow that was good.yum:->

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

topcheff

Reviewed: Jan. 5, 2010

Delicious!!!! I could used hazelnuts that were in the shell so this was a family project that took all day. But it was delicious. I substituted 1 tb baileys and 2 tb hazelnut coffee creamer.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jaid

Cooking Level: Intermediate

Home Town: North Aurora, Illinois, USA

Reviewed: Dec. 25, 2009

Fabulous cheesecake...be sure to grind up the hazelnuts well for the crust. I also used milk chocolate in the crust and cheesecake batter and used semi-sweet chips for the topping. Rather than hazelnuts on the top, I used sugared raspberries....this cake was the hit of Christmas dinner!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mel

Cooking Level: Intermediate

Home Town: Morton, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Oct. 14, 2009

This was one of the best cheesecakes I have had. I replaced one cup of cream cheese with a cup of sourcream so it wasnt as heavy and the store didnt have vanilla crumbs so I used graham crumbs.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jelina

Reviewed: Apr. 23, 2009

Heavenly!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cookiemom4410

Reviewed: Mar. 23, 2009

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! :)

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Jan. 12, 2009

Very Good. I increased the filling by 1/3 to make it a little taller. I also use hersheys special dark chocolate chips instead of semi-sweet and used Mocha Kalua instead of hazelnut (its all the store had) but it came out amazing anyways. The hazelnuts in the crust paired with the mocha make it taste like a ferrero rocher chocolate...only cheesecake form. Very good recipe!

Was this review helpful? [ YES ]
4 users found this review helpful