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Hazelnut Chocolate Cheesecake

A creamy mousse-like chocolate cheesecake wrapped in a crunchy toasted hazelnut-Oreo cookie crumb crust.

Hazelnut Chocolate Cheesecake |

It’s that time again…. Roxana’s Chocolate Party!  If you haven’t already guessed it, today’s surprise ingredient is hazelnuts.  You may remember my first chocolate party post I did in April, my Mini Samoa Donuts.  They were little cutie patooties.  Today, I wanted to bring you something different.  Something I haven’t made in a while which is cheesecake so I broke out the cream cheese and got started.

Originally I did a graham cracker crust and the darn thing crumbled to a billion pieces.  It was neatly pressed in a 2-inch high pleated tart pan.  Thought it looked cool and I was going for a similar look to my Sweet & Salty Boozy Irish Truffle Cake but the crust got stuck in the pleats of the pan.  I guess it was just too complex for graham crackers.  Ugh whatever!

Hazelnut Chocolate Cheesecake |

Placing a 6-inch round pan under the tart pan to use as leverage to push downward was at the time, a brilliant idea.  But, like the meathead that I am, I applied too much pressure and the pan slammed on the countertop causing the crumbs to fly everywhere!  My dogs were happy.  I, on the other hand, used every profane word in the book.

When you have a tiny NYC kitchen, you can’t always have all the appliances you want.  There were many items I left behind when I moved.  Food processor was one of them.  (**Gasp**)  I know, I know.  You’re probably asking how could I.

Here’s the thing, I don’t normally need to crush things to fine crumbs and when I do, I use the ol’ ziplock bag method and I’m good to go.  But when you work so hard to get those fine crumbs and the crust fails, it’s extremely annoying plus, I don’t like wasting food.  With having to start over, this time, I switched things up and stuck to the basic 9-inch springform pan.  Voila!  Like magic!  I think the cheesecake looks better dressed in black anyway.  Isn’t it a beauty?!

Hazelnut Chocolate Cheesecake |

PS:  I was trying something different here with my photography.  With countless number of hours trying to better my photos and create a new style for myself, I ended up with this.  I’d like to call this crushed effect, “a beautiful mess.”  I hope you like it too.  :)

Hazelnut Chocolate Cheesecake |

Hazelnut Chocolate Cheesecake

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 1 9-inch cheesecake

Hazelnut Chocolate Cheesecake

A creamy mousse-like chocolate cheesecake wrapped in a crunchy toasted hazelnut-Oreo cookie crumb crust


  • 2 cups (30 cookies) reduced-fat Oreos, finely crushed
  • 1/2 cup hazelnuts, chopped
  • 1/3 cup (5.3 tablespoons) unsalted butter, melted and cooled
  • 12 oz. semisweet baking chocolate, chopped
  • 16 oz. reduced-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 oz. whipped topping, thawed
  • 1/3 cup toasted hazelnuts, chopped + 3 whole hazelnuts (optional)


  1. Heat oven to 350 degrees F. On an ungreased baking sheet pan, evenly spread all chopped hazelnuts. Toast nuts for 3 to 5 minutes. Remove and set aside to cool.
  2. In a medium bowl, combine all crust ingredients together. Press crumbs onto bottom and sides of a 9-inch round springform baking pan.
  3. Bake for 10 minutes. Remove from oven and allow to cool on a wire rack to room temperature.
  4. Meanwhile, in a small bowl, melt baking chocolate in microwave on HIGH at 30 second intervals, stir and repeat until approximately 75 % of chocolate is melted. Continue stirring until completely melted; set aside.
  5. In a large bowl, beat cream cheese, sugar and vanilla until just combined and smooth. Fold in whipped topping and gently mix in melted chocolate.
  6. Pour cheesecake batter into cooled crust. Use an angled spatula to evenly spread batter working from the center of the cheesecake to the edge being careful to not lift the crust.
  7. Garnish with remaining hazelnuts and allow to chill in the refrigerator for 3 hours or until set. ENJOY!


Best served at room temperature. When storing, keep covered and in fridge.

Reduced-fat versions of this recipe can be substituted for the full-fat version if desired.

Hazelnut Chocolate Cheesecake recipe was created by URBAN BAKES.

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Want to join the party?  You sure can!  Here’s how:

Roxana's Chocolate Party

  1.  Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
  2. Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
  3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
  4. Add the linky code at the bottom of your post and HAVE FUN!

48 Responses to Hazelnut Chocolate Cheesecake

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  1. Connie yummy my favourite ingredients Orion, hazelnuts and I am addicted to choco, I have to make a cheesecake for nephews birthday this sunday I am the sweet maker will have to use cream as I leave down under (australia). Can’t wait to taste it. Love your recipes

    • Aww thank you Rosemary. I hope you and your nephew have a fantastic time on his birthday!
      There was another comment on here about using whipped cream instead of cool whip. Although I haven’t used cream for this recipe, I’m sure it will work too if you beat it to stiff peaks. Just remember to fold it in gently with the cream cheese mixture. ;-) And thanks for commenting!

  2. I don’t know how you survive without a lot of these appliances. I need to learn from you!! Can’t wait to see your kitchen and maybe bake with you (?) in a few weeks!! I love this cheesecake. So so pretty and decadent.

    blahnikbaker says: June 10, 2014 at 10:49 AM
    • Ha! You will not be impressed with my kitchen. The location and view of where I live but not my kitchen. But I am dying to bake something with you so yea, totally up for it! Oh and I contacted Cate and she’s up to come too! Can’t wait :D

    • The whipped topping I used is the Kraft brand which is found in the freezer section of most grocery stores here in the US. It’s very similar to sweetened whipped heavy cream and it is often interchangeable in most recipes for toppings. I have not tried substituting whipped topping for sweetened heavy cream but you can most certainly can try. To do this, take 1/2 cup heavy cream and 1-2 tbsp. sugar and beat till stiff peaks form. Fold into the mixture as recipe follows. The purpose of the whipped topping is to make the cream cheese more light and airy like mousse. Without it, the cheesecake may become more dense but can still do without. Hope this helps and feel free to ask if you have more questions.

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