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Heavenly Chipped Chocolate and Hazelnut Cheesecake

SUBMITTED BY: JJOHN32 PHOTO BY: DAVIDIMM

"A chocoholic's dream. Something for a very special occasion."

Heavenly Chipped Chocolate and Hazelnut Cheesecake Recipe

RECIPE RATING:

Read Reviews (23)

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PREP TIME	1 Hr
COOK TIME	1 Hr
READY IN	3 Hrs
Original recipe yield 1 - 9 inch cheesecake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/3 cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips
2/3 cup semisweet chocolate chips
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

What to Drink?
	Port
	Coffee

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.

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REVIEWS

Reviewed on nov. 5, 2003 by SUNPIST

Be warned, everyone will think you had this cake professionally made. It's very easy to make... MORE

Reviewed on apr. 22, 2006 by DAVIDIMM

Great cheesecake. I had some fun, and used milk chocolate in the crust, semisweet chocolate in... MORE

Reviewed on dec. 23, 2003 by Angie Graves

This is a fantastic cheesecake...very elegant and rich. I used crushed Oreos instead of... MORE

Reviewed on dec. 11, 2003 by KANSAS_BLONDIE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.

KANSAS_BLONDIE
dec. 11, 2003

I wavered between giving this recipe 4 stars or 5. Overall the cheesecake turned out fabulous and everyone loved it! My biggest problem with it is that there was too much semi-sweet chocolate flavor and not enough hazelnut. If I make it again, i will not put the chocolate chips in the crust like it calls for. Something else I was annoyed with was the amount of work I had to put into it (and normally I love a challenge). Just make sure you have a food processor or blender before you start (as a college student, I don't have either of those luxeries so I had to crush all of the chocolate chips by hand which was redundant). Well, i focused so much on the negatives, that, i don't want to leave out any other positives. The cheesecake itself is ABSOLUTELY gorgeous when it is all done. However, instead of dipping hazelnuts into chocolate for the topping, i simply put the chocolate/sourcream mixtre on top of the cake and then sprinkled it with toasted hazelnuts. The taste was outstanding and the texture was great. Overall, I was very pleased...I will keep this one in mind for the future.

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6 users found this review helpful

I wavered between giving this recipe 4 stars or 5. Overall the cheesecake turned out fabulous... MORE

Reviewed on mar. 2, 2005 by ELT111

When I make it again, I'm probably going to use mini chocolate chips rather than bothering to... MORE

Reviewed on nov. 5, 2003 by TYRARACHELE

Scrumptious! Just the right amount of hazelnut and chocolate for a very rich and elegant... MORE

Reviewed on apr. 7, 2006 by M. Howland

Absolutely Fabulous. I really loved the crust (sans chocolate), I think I'll substitute this... MORE

Reviewed on may 10, 2004 by JENSPIN

This was very good - like a Nutella cheesecake. I took the advice of another reviewer and... MORE

Reviewed on sep. 26, 2005 by USARICA

This recipe is delicious. I have made it several times and everyone devours it! Many have... MORE

Reviewed on jan. 9, 2005 by SOOZ

I added 2 tablespoon kahlua to the batter and 1 tablespoon to the glaze and used chopped... MORE

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