Cream cheese, nutella, roasted hazelnuts, and chocolate ganache make this Chocolate Hazelnut Cheesecake tastes so heavenly! A crunchy hazelnut oreo crust filled with a decadent chocolate hazelnut cream cheese and topped with chocolate ganache and roasted hazelnuts. This is the perfect dessert to impress your chocolate hazelnut loving friends or family!
No joke, this Chocolate Hazelnut Cheesecake is my new favorite cheesecake flavor and if you’re a fan of creamy cheesecake and nutella, I’m sure this cheesecake is about to become your new favorite dessert too!
The cheesecake crust is not your regular crust! It’s made with chopped roasted hazelnuts and oreo cookies. Nutella is mixed in the cheesecake filling to give it flavor and stability. Then, it’s topped with chocolate ganache and roasted hazelnut. The combination is irresistible smooth, indulgent, perfectly sweet and balanced.
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS CHOCOLATE HAZELNUT CHEESECAKE
- Roasted hazelnut, nutella, cream cheese! It’s a heavenly combination.
- The roasted hazelnut in the crust and on top of the cheesecake makes it so fragrant.
- Perfectly sweet! It’s sweet but not too much.
- the texture is so rich and creamy.
INGREDIENTS NEEDED & NOTES
Nutella – This is the star ingredient! You need this, no substitution.
Chocolate – We’ll top the cheesecake with chocolate ganache, so you’ll need about 4oz semi-sweet chocolate. Make sure you use a high quality chocolate.
Hazelnut – Grab the roasted hazelnut, do not use raw nut.
Chocolate Cookies – This recipe uses oreo cookies for the cheesecake crust, but feel free to use any chocolate sandwich cookie. You’ll need about 12 regular oreos to make 3/4 cup oreo crumbs without the cream.
Cream Cheese – This cheesecake is made with Original Brick Cream Cheese, which is full-fat, not the cream cheese spread. It’s so important to use full-fat cream cheese, not reduced-fat, for this baked cheesecake. Bring this to room temperature.
Sour Cream – This will do the job of loosening the cream cheese. If you can’t find this ingredient, full-fat plain Greek yogurt will work.
Heavy Cream – You’ll need this to make chocolate ganache for the topping.
Butter – You’ll need this for the cheesecake crust. Make sure you use unsalted butter, you don’t want your cheesecake crust too salty right?
Egg – The cheesecake would fall apart without eggs. Eggs hold the cheesecake together and the extra yolks help to enhance that super creamy texture.
Sugar – This recipe uses 2 types of sugar. Granulated sugar and light brown sugar. You can use light brown sugar or dark brown sugar, both work!
Vanilla – A good quality vanilla extract is needed to provide a lovely background flavor.
Salt – This will do the job of balancing out the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED TO MAKE THIS CHOCOLATE HAZELNUT CHEESECAKE
(Check my favorite baking tools and equipment here!)
- 8 inch square baking pan
- Electric mixer
- Saucepan
- Food Processor
- Rubber spatula
- Parchment Paper
- Baking Spray
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE HAZELNUT CHEESECAKE
Crust:
97g (3/4 cup, about 12 regular oreo) oreo cookie crumbs without the cream
45g (1/4 cup) roasted hazelnut
57g (1/2 stick) unsalted butter, melted
Cheesecake Filling:
453g (16oz) cream cheese
120g (1/2 cup) sour cream
67g (1/3 cup) granulated sugar
55g (1/4 cup) light brown sugar
525g (1+3/4 cups) nutella
2 large egg
2 egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon unsweetened cocoa, sifted
Topping:
60g (1/4 cup) heavy cream
113g (4 ounce) semi sweet chocolate, chopped
45g (1/4 cup) roasted hazelnut
STEP 1 – Prepare the Springform Pan, Ingredients, and Pre-heat the Oven
Line the bottom and sides of a tall 8-inch springform pan or 9-inch springform pan with parchment paper. Wrap the outside of the spring-form pan with two layers of heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly, then set aside.
Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then boil some water for the water bath and preheat the oven to 350°F.
STEP 2 – Make the Oreo Oatmeal Crust
Using a food processor, pulse the oreo cookies (without the cream) and 1/4 cup roasted hazelnuts into fine crumbs. Transfer the cookie crumbs to a medium bowl, add in the melted butter, then mix well with a rubber spatula until well combined.
Transfer the crust mixture to the prepared springform pan. Firmly press it down into the bottom of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in.
Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling. Don’t turn the oven off.
STEP 3 – Make the Cheesecake Filling
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, granulated sugar, and brown sugar for about 3 minutes on medium speed until well combined. Then, add in sour cream, nutella, and vanilla extract. Mix until it’s completely smooth and creamy. Scrape down the sides and bottom of the bowl.
With the mixer on low speed, add in the eggs one at a time, beating well after each addition. Add the sifted cocoa powder and mix for another minute until no more clumps of cocoa remain. Remove the bowl from the mixer, then scrape down the sides and bottom of the bowl. Do not overwork the batter, so you don’t deflate the air in it.
STEP 4 – Bake the Chocolate Hazelnut Cheesecake
Pour the cheesecake batter into the slightly cooled crust, then smooth the top with a small rubber spatula.
Place the cheesecake in a large baking dish that is bigger than your cheesecake’s pan (I use a 9×13 baking dish). Place the cheesecake on the middle rack of the oven, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.
Bake the cheesecake for about 1 hour 15 minutes at 350°F or until the cheesecake is lightly browned on top, but the center is slightly jiggly. The cheesecake will puff up a little in the oven but will come back down when it’s cooling.
Once it’s done, turn off the oven, let the oven’s door open about an inch, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for about an hour.
Remove the cheesecake from the oven, remove the foil, and let it cool completely to room temperature. After the cheesecake is completely cool, cover and refrigerate for at least 4 hours (best to leave it chill overnight).
STEP 5 – Make the Chocolate Ganache and Enjoy!
Place chopped chocolate in a heatproof bowl and set aside. In a small saucepan, bring the heavy cream to a simmer until small bubbles appear around the edges. Do not boil the cream! Pour hot cream over the chocolate, cover with aluminum foil, and allow to stand for 1 about minute. Then, whisk until smooth and shiny. Wait until the ganache is thickened slightly before you pour it over the cheesecake.
If the chocolate has not melted completely, set the bowl over a saucepan filled with simmering water. Creating a double boiler. Make sure it fit without touching the water (if the bottom of the bowl dips into the water, it will get too hot). Keep stirring until the chocolate and cream are fully combined, smooth, and silky.
Transfer the chilled cheesecake into a serving plate, then pour the chocolate ganache over the cheesecake and top with roasted hazelnuts.
TIPS FOR MAKING THE BEST CHOCOLATE HAZELNUT CHEESECAKE
- Go for full-fat cream cheese! This will ensure that the cheesecake turns out as intended, is creamy, and tastes amazing!
- Make sure your ingredients are at room temperature, especially the cream cheese and eggs! Softened cream cheese blends more smoothly, preventing lumps in your filling.
- Pre-Bake the Crust! Baking the crust before adding the filling ensures it stays crisp and doesn’t get soggy.
- Mix the cheesecake batter only until combined to avoid incorporating too much air, which can cause cracks.
- Bake the cheesecake in a water bath. Water baths help the cheesecakes bake gently and evenly. Also, the steam from the hot water creates a nice humid environment for baking and it prevents the cheesecake from drying out and cracking.
- Wrap your cheesecake pan with aluminum foil, at least 2 layers to avoid water from the water bath seeping into the crevices of the springform pan.
- After baking, turn off the oven, let the oven’s door open about an inch, and let it cool slowly in the oven to prevent the cheesecake from cracking.
- Make sure to chill the cheesecake cake for at least 4 hours (best to leave it chill overnight) to make sure this creamy cheesecake is properly set.
- Use a springform pan so you can easily remove the creamy cheesecake from the pan.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
To serve the cheesecake – This cheesecake makes about 8 to 10 slices. You can enjoy it cold straight from the fridge or at room temperature.
To store the cheesecake – You’ll need to keep it in the refrigerator in an airtight container to maintain its texture and flavor and to prevent bacteria growth. If you are keeping it at room temperature, ensure to eat it within 3 hours.
To Freeze the cheesecake – If you want to freeze this cheesecake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
Can I Bake the Cheesecake Without a Water Bath?
Yes, you can bake this cheesecake without it, BUT you can’t bake a perfect cheesecake without a water bath!
A water bath acts as a buffer for heat so your cheesecake bakes slowly, gently, and evenly! It also creates a steamy environment to help the surface of your cheesecake doesn’t get too dry.
You want your cheesecake creamy and not crackling right? That’s why a water bath is important.
Chocolate Hazelnut Cheesecake
Cream cheese, nutella, roasted hazelnut, and chocolate ganache make this Chocolate Hazelnut Cheesecake tastes so heavenly! A crunchy hazelnut oreo crust filled with a decadent chocolate hazelnut cream cheese and topped with chocolate ganache and roasted hazelnut. This is the perfect dessert to impress your chocolate hazelnut loving friends or family!
Ingredients
Cheesecake Crust
- 97g (3/4 cup, about 12 regular oreo) oreo cookie crumbs without the cream
- 45g (1/4 cup) roasted hazelnut
- 57g (1/2 stick) unsalted butter, melted
Cheesecake Filling
- 453g (16oz) cream cheese
- 120g (1/2 cup) sour cream
- 67g (1/3 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 525g (1+3/4 cups) nutella
- 2 large egg
- 2 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa, sifted
Chocolate Ganache
- 60g (1/4 cup) heavy cream
- 113g (4 ounce) semi sweet chocolate, chopped
- 45g (1/4 cup) roasted hazelnut
Instructions
STEP 1 - Prepare the Springform Pan, Ingredients, and Pre-heat the Oven
Line the bottom and sides of a tall 8-inch springform pan or 9-inch springform pan with parchment paper. Wrap the outside of the spring-form pan with two layers of heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly, then set aside.
Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then boil some water for the water bath and preheat the oven to 350°F.
STEP 2 - Make the Oreo Oatmeal Crust
Using a food processor, pulse the oreo cookies (without the cream) and 1/4 cup roasted hazelnuts into fine crumbs. Transfer the cookie crumbs to a medium bowl, add in the melted butter, then mix well with a rubber spatula until well combined.
Transfer the crust mixture to the prepared springform pan. Firmly press it down into the bottom of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in.
Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling. Don’t turn the oven off.
STEP 3 – Make the Cheesecake Filling
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, granulated sugar, and brown sugar for about 3 minutes on medium speed until well combined. Then, add in sour cream, nutella, and vanilla extract. Mix until it’s completely smooth and creamy. Scrape down the sides and bottom of the bowl.
With the mixer on low speed, add in the eggs one at a time, beating well after each addition. Add the sifted cocoa powder and mix for another minute until no more clumps of cocoa remain. Remove the bowl from the mixer, then scrape down the sides and bottom of the bowl. Do not overwork the batter, so you don't deflate the air in it.
STEP 4 – Bake the Cheesecake
Pour the cheesecake batter into the slightly cooled crust, then smooth the top with a small rubber spatula.
Place the cheesecake in a large baking dish that is bigger than your cheesecake’s pan (I use a 9×13 baking dish). Place the cheesecake on the middle rack of the oven, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.
Bake the cheesecake for about 1 hour 15 minutes at 350°F or until the cheesecake is lightly browned on top, but the center is slightly jiggly. The cheesecake will puff up a little in the oven but will come back down when it’s cooling.
Once it’s done, turn off the oven, let the oven's door open about an inch, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for about an hour.
Remove the cheesecake from the oven, remove the foil, and let it cool completely to room temperature. After the cheesecake is completely cool, cover and refrigerate for at least 4 hours (best to leave it chill overnight).
STEP 5 – Make the Chocolate Ganache and Enjoy!
Place chopped chocolate in a heatproof bowl and set aside. In a small saucepan, bring the heavy cream to a simmer until small bubbles appear around the edges. Do not boil the cream! Pour hot cream over the chocolate, cover with aluminum foil, and allow to stand for 1 about minute. Then, whisk until smooth and shiny. Wait until the ganache is thickened slightly before you pour it over the cheesecake.
If the chocolate has not melted completely, set the bowl over a saucepan filled with simmering water. Creating a double boiler. Make sure it fit without touching the water (if the bottom of the bowl dips into the water, it will get too hot). Keep stirring until the chocolate and cream are fully combined, smooth, and silky.
Transfer the chilled cheesecake into a serving plate, then pour the chocolate ganache over the cheesecake and top with roasted hazelnuts.
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Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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