Amazing Hazelnut and Chipped Chocolate Cheesecake

Looking for a dessert that’s a little bit fancy but surprisingly easy to whip up? Well, you’ve landed in the right spot! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor, and today we’re diving into something truly special: this incredible Hazelnut and Chipped Chocolate Cheesecake. If you’ve ever dreamed of a dessert that’s both intensely rich and delightfully nutty, this is it!

Why You’ll Love This Hazelnut and Chipped Chocolate Cheesecake

Seriously, this cheesecake is a showstopper! It’s got that perfect balance of creamy, dreamy texture and a deep, satisfying flavor that just makes you close your eyes and savor every bite. You’ll adore:

• The luxurious richness of the cream cheese filling, spiked with that wonderful hazelnut liqueur.
• Little surprises of semi-sweet chocolate chips scattered throughout – it’s like a treasure hunt in every slice!
• A crunchy, nutty crust made with vanilla wafers and toasted hazelnuts that adds the perfect textural contrast.
• The elegant chocolate glaze and those cute chocolate-dipped hazelnuts on top really elevate it, making it perfect for birthdays, holidays, or just because you deserve a treat!

A Taste of Tradition: My Hazelnut and Chipped Chocolate Cheesecake Journey

You know, there are some recipes that just feel like a warm hug from the past. This Hazelnut and Chipped Chocolate Cheesecake is one of those for me. My grandmother used to make a similar, simpler version for special occasions, and the scent of toasted hazelnuts and melting chocolate always meant something wonderful was happening in her kitchen. When I started experimenting with my own cheesecakes, I knew I had to bring that comforting, nutty flavor into the mix.

It took a few tries to get the crust just right – I wanted it to have that perfect crunch and nutty depth. And the filling? Oh, I played around with the hazelnut liqueur until it sang! Adding the chipped chocolate was my little twist, giving you those delightful pockets of melted goodness. Every time I pull this Hazelnut and Chipped Chocolate Cheesecake out of the oven, it feels like I’m honoring those sweet memories and sharing a piece of my family’s heart with all of you.

Gathering Your Hazelnut and Chipped Chocolate Cheesecake Ingredients

Alright, bakers, let’s get our mise en place ready! To create this absolutely divine Hazelnut and Chipped Chocolate Cheesecake, you’ll want to gather these goodies. Don’t worry, most of them are probably already in your pantry, but a few special ones really make this cheesecake sing. Make sure your cream cheese is nice and soft – I usually leave it out on the counter for a good hour before I start mixing. And for the hazelnuts, toasting them first really brings out that amazing nutty flavor. It’s a small step that makes a HUGE difference, trust me!

Essential Ingredients for Hazelnut and Chipped Chocolate Cheesecake

Ingredient	Amount	Notes
Semisweet chocolate chips	2 cups, divided	For the filling and glaze
Vanilla wafer crumbs	1 ½ cups	Forms the base of our crust
Toasted, ground hazelnuts	¾ cup	Plus extra for garnish; toast before grinding!
White sugar	2 tablespoons (for crust) + 1 cup (for filling)	Divided for crust and filling
Butter, melted	3 tablespoons	To bind the crust together
Cream cheese, softened	3 (8 ounce) packages	Essential for that creamy texture
Large eggs	3	Beaten well for the filling
Hazelnut liqueur	3 tablespoons (for filling) + 1 tablespoon (for glaze)	Adds that signature nutty depth
Skinned, toasted hazelnuts	13	For garnishing the top
Sour cream	4 tablespoons	For a smooth, rich glaze

Crafting Your Perfect Hazelnut and Chipped Chocolate Cheesecake

Alright, let’s get down to the good stuff – making this amazing Hazelnut and Chipped Chocolate Cheesecake! Don’t be intimidated, it’s really straightforward once you break it down. We’re going to build this beauty layer by delicious layer, and I promise, the end result will be so worth it.

Preparing the Hazelnut Wafer Crust

First things first, let’s get that crust going. Grab your blender or food processor and finely chop about 1/3 cup of those semisweet chocolate chips. We want them nice and small. Pop those tiny chocolate bits into a mixing bowl. Now, toss in your vanilla wafer crumbs, your toasted and ground hazelnuts (remember, toasting them makes all the difference!), the 2 tablespoons of white sugar, and that melted butter. Give it all a good mix until it looks like damp sand. Press this mixture firmly onto the bottom and a little way up the sides of your 9-inch springform pan. Pop it into a preheated oven at 300°F (150°C) for about 15 minutes, just to set it up nicely. Once it’s done, take it out and let it cool completely while we work on the star of the show – the filling!

Creating the Creamy Hazelnut Chocolate Filling

Now for the creamy magic! In a big bowl, beat your softened cream cheese until it’s wonderfully fluffy. You really want it smooth here. Gradually add in the 1 cup of white sugar, mixing until it’s all combined and still fluffy. Next, pour in your beaten eggs and the 3 tablespoons of hazelnut liqueur. Mix everything until it’s just well-blended – don’t overdo it! Now, for those chocolatey surprises, coarsely chop the remaining 1 cup of semisweet chocolate chips and stir them right into that luscious cream cheese mixture. Give it one last gentle stir, and then pour this glorious batter into your cooled crust. Look at that already!

Baking and Cooling Your Hazelnut and Chipped Chocolate Cheesecake

Time to bake! Carefully place your cheesecake into a preheated oven set to 350°F (175°C). Let it bake for about 1 hour. Now, this next part is super important for a perfect, crack-free cheesecake. Once that hour is up, turn off the oven but leave the cheesecake inside with the door slightly ajar. Let it sit there and cool down gradually for a whole hour. This slow cooling prevents sudden temperature changes that can cause cracks. After that hour, take it out of the oven, remove the outer ring of the springform pan, and let it cool completely on a wire rack. Patience is key here!

Crafting the Chocolate Glaze and Garnishes

While your beautiful cheesecake is cooling, let’s make the finishing touches. Melt the remaining 2/3 cup of semisweet chocolate chips over a double boiler (or carefully in the microwave). Stir until it’s perfectly smooth. In a small bowl, combine this melted chocolate with the sour cream. Mix it all up until it’s nice and glossy. Stir in that final tablespoon of hazelnut liqueur. Spread this luscious glaze all over the top of your completely cooled cheesecake. For the final flourish, take your 13 skinned and toasted hazelnuts and dip one half of each into the leftover melted chocolate. Let any excess drip off, then place them on a plate lined with waxed paper. Pop them in the fridge until the chocolate is set. Arrange these pretty little gems on top of your glazed Hazelnut and Chipped Chocolate Cheesecake. Doesn’t it just look incredible?

Tips for an Unforgettable Hazelnut and Chipped Chocolate Cheesecake

Making a truly unforgettable Hazelnut and Chipped Chocolate Cheesecake isn’t just about following the recipe; it’s about a few little tricks that make all the difference. First off, don’t skip toasting those hazelnuts! It sounds like a small step, but it seriously amps up their nutty flavor, making the whole cheesecake sing. And when you’re grinding them, try not to go too fine; we want a little texture in that crust!

Also, make sure your cream cheese is *really* at room temperature. Cold cream cheese is a recipe for lumps, and nobody wants a lumpy cheesecake! Beat it until it’s super smooth before you even think about adding sugar or eggs. And about that cooling process? It’s critical! Letting the cheesecake cool slowly in the oven is the secret to avoiding those dreaded cracks. Trust me, a little patience here goes a long, long way to cheesecake perfection!

Frequently Asked Questions About Hazelnut and Chipped Chocolate Cheesecake

Got questions about whipping up this gorgeous Hazelnut and Chipped Chocolate Cheesecake? I’ve got you covered! Over the years, I’ve heard a few things, and I’m happy to share my insights to make sure your cheesecake turns out absolutely perfect.

Can I make the Hazelnut and Chipped Chocolate Cheesecake ahead of time?

Oh, absolutely! In fact, I often find that this cheesecake tastes even better the next day. You can bake it completely, let it cool, glaze it, and then cover it gently with plastic wrap. Store it in the refrigerator for up to 3-4 days. Just let it sit at room temperature for about 20-30 minutes before serving to take the chill off and let those flavors really shine through. It’s a lifesaver for parties!

What is the best way to toast hazelnuts for this cheesecake?

Toasting hazelnuts is super simple and makes a world of difference! Just spread your skinned hazelnuts in a single layer on a baking sheet. Pop them into a preheated oven at 350°F (175°C) for about 8-12 minutes. You’ll know they’re ready when they smell wonderfully fragrant and their skins start to look a little loose or cracked. Give them a little rub with a clean kitchen towel while they’re still warm – most of the skins should peel right off. Then, let them cool completely before grinding them for your crust!

How do I prevent my cheesecake from cracking?

Ah, the age-old cheesecake question! The biggest culprit for cracks is a sudden temperature change. That’s why we do that slow cooling process in the oven after baking – it’s so important! Also, make sure your cream cheese and eggs are at room temperature so they blend smoothly without you having to overmix, which can introduce too much air. Overbeating the batter can cause it to puff up too much in the oven and then collapse and crack as it cools. Gentle mixing and slow cooling are your best friends here!

Hazelnut and Chipped Chocolate Cheesecake Nutritional Estimate

Just a little note before we get to the tasty numbers: the nutritional information for this Hazelnut and Chipped Chocolate Cheesecake is an estimate. It can vary a bit depending on the specific brands of ingredients you use and how you might tweak things. But this should give you a good idea of what you’re working with per delicious slice!

Estimated Nutritional Breakdown

Nutrient	Amount per Serving
Calories	707
Fat	44g
Saturated Fat	24g
Carbohydrates	68g
Sugar	21g
Protein	11g
Cholesterol	118mg
Sodium	275mg

Sharing Your Delicious Hazelnut and Chipped Chocolate Cheesecake

I just know you’re going to adore making and tasting this Hazelnut and Chipped Chocolate Cheesecake! Once you’ve whipped up this decadent treat, I’d be tickled pink if you’d share your experience. Did it turn out perfectly? Did you snap a picture? Drop a comment below or rate this recipe – I love hearing from you!

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