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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 | urbanbakes.com

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 | urbanbakes.com

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 | urbanbakes.com

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 | urbanbakes.com

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

Ingredients

  • 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
  • CHEESECAKE
  • 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)

Instructions

  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!

Notes

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!


47 Responses to Hazelnut Chocolate Cheesecake

  1. Oh this cake is amazing!! This was the dessert I was hoping to make but didn’t have the time/energy/or people to feed to make it happen. Lovely!!

    Reply
    emmajeanne16 says: June 2, 2014 at 5:55 PM
  2. Aaaaaaaw yeah, girl! This has my name all over it. That fabulous thick oreo cookie crust, that delightfully light ‘n creamy chocolate filling. I’m loving your photography here – it’s a fabulous, perfect mess! It looks like how my house looks when I’m eating dessert ;) I HATE when sh*t falls apart and (literally) falls to the floor. I hear ya on wasting ingredients and time. Drives me nuts! I’m glad you kept at it because you developed this masterpiece.

    Reply
  3. I’m making this for my Birthday tomorrow. :) Chocolate, hazelnuts, and oreos sounds great together! It was luck I happened to find this recipe today before I went to the store.

    Reply
    Anonymous says: June 2, 2014 at 10:21 PM
  4. love this cheesecake, Connie!!! How did I miss this one yesterday?! and although I do use my food processor, the ziploc bag method works great every time! :) can I ask what your cheesecake is sitting on? is that white card board? love this beautiful cheesecake!

    Reply
    • The cheesecake itself is sitting on the bottom of the springform baking pan. You can see it better in the photo of the recipe card. But yes, the rest of the cheesecake (the slices) are sitting on white cardboard :)

      Reply
  5. I concur the more chocolate the better and please pass a giant slice! Oh and I’ve found for those lazy days when I don’t want to clean my food pro and need to crush crumbs for a cake. Plastic bag and rolling pin. Better than just slamming everything!

    Reply
    • High five to chocolate lovers! On a side note, I saw in the grocery store they now make graham cracker crumbs!! How’s that for being extremely lazy… it’s already done for you- basically!.

      Reply
    • 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.

      Reply
  6. 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.

    Reply
    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

      Reply
  7. 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

    Reply
    • 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!

      Reply

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