A quick look at this Chocolate Hazelnut Cheesecake

This cheesecake mixes smooth chocolate and toasted nuts into a rich, creamy dessert. It has a crunchy chocolate cookie base, a silky chocolate cream cheese filling, and a glossy dark chocolate ganache with chopped nuts on top. It looks special but is doable at home, even if you are not a baking pro. For another chocolate twist, try a chocolate-orange cheesecake for a citrus note.

Why this cake deserves a spot on your table

You’ll love this cake because it balances deep chocolate flavor with creamy texture and a little crunch from nuts. It’s great for birthdays, holidays, or a simple weekend treat. It keeps well in the fridge and can be made a day ahead, which makes party planning easier. If you enjoy bold chocolate desserts, it reminds me of other rich recipes like a decadent chocolate cheesecake.

Step-by-step: How to make Chocolate Hazelnut Cheesecake

Follow these steps and work calmly. Room-temperature ingredients mix more evenly. Use a water bath to avoid cracks and give the cake a silky finish.

Ingredients

• 1 1⁄2 cups (150 g) chocolate cookie crumbs
• 6 tablespoons (85 g) unsalted butter, melted
• 680 g cream cheese, softened
• 150 g powdered sugar
• 3 large eggs (at room temperature)
• 1 cup (240 ml) sour cream
• 1 teaspoon vanilla extract
• 115 g semi-sweet chocolate, melted and slightly cooled
• 170 g dark chocolate, chopped
• 1⁄2 cup (120 ml) cream
• 1⁄2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped

Directions

1. Prepare the base: Preheat the oven to 160°C (325°F). Mix the cookie crumbs with the melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan in an even layer. Bake the crust for 10 minutes, then let it cool.
2. Cheesecake filling: In a bowl, beat the cream cheese with the powdered sugar until smooth and free of lumps. Add the eggs one at a time, mixing on low speed after each. Stir in the sour cream and vanilla until well blended. Fold in the melted semi-sweet chocolate until the batter is uniform. Pour the filling over the cooled crust.
3. Baking: Wrap the outside of the springform pan in aluminum foil to protect it from water. Place the pan inside a larger baking dish and pour hot water into the larger dish until it reaches about 1 inch up the side of the springform pan (water bath). Bake for 60–70 minutes. The center should still jiggle slightly when you gently shake the pan. Turn off the oven and leave the door ajar; let the cheesecake cool in the oven for 1 hour. After that, chill it in the refrigerator for at least 4 hours or overnight.
4. Prepare the ganache: Heat the cream in a small saucepan until it is hot but not boiling. Put the chopped dark chocolate in a bowl, pour the hot cream over it, and let it sit for 2 minutes. Whisk until smooth and glossy. Pour the ganache over the cooled cheesecake and spread gently.
5. Garnish and serve: While the ganache is still soft, sprinkle the chopped mixed nuts and extra chocolate pieces on top. Let the cheesecake rest for 30 minutes so the ganache firms slightly before slicing.

Best ways to serve Chocolate Hazelnut Cheesecake

Serve slices chilled or at cool room temperature. Add a dollop of whipped cream, a few toasted hazelnuts, or thin chocolate shavings. For a lighter plate, serve with fresh berries or a small scoop of vanilla ice cream.

How to store this cheesecake

Wrap the chilled cheesecake loosely with plastic wrap or keep it in an airtight container. It will stay fresh in the fridge for up to 4 days. You can freeze slices individually on a baking sheet, then wrap and store in a freezer bag for up to 1 month. Thaw in the fridge before serving.

Helpful tips to get this cheesecake right

• Bring the cream cheese and eggs to room temperature before mixing for a smooth batter.
• Mix only until combined after adding eggs to avoid adding too much air.
• Use a water bath to prevent cracks and keep the texture creamy.
• Let the ganache cool slightly before pouring so it doesn’t sink into the cake.
• For more ideas on mixing cookies and cheesecake layers, see this brownie cheesecake inspiration.
• Chill the cheesecake for at least 4 hours or overnight for the best slices.

Small changes to try (variations)

• Swap the mixed nuts for toasted hazelnuts only for a stronger nut flavor.
• Add 2 tablespoons of hazelnut spread (Nutella) to the batter for extra hazelnut richness.
• Use a different cookie for the crust, like Oreo or graham crackers, for a new texture.

Nutritional Information (estimated)

Per slice (if cake is cut into 12 slices): approximately

• Calories: ~600 kcal
• Fat: ~40 g
• Carbohydrates: ~45 g
• Protein: ~8 g
  These are estimates and will vary with exact ingredients and portion size.

Serving ideas for a family gathering

• Cut smaller slices and serve with fresh fruit to balance richness.
• Make mini cheesecakes in a muffin tin for easier portion control.
• Serve with coffee after a savory family meal — the chocolate pairs well with bold coffee.

Pairing suggestions — what to eat with it

• Coffee: espresso or strong brewed coffee.
• Dessert wine: Tawny Port or a late-harvest wine.
• Fresh fruit: raspberries or strawberries cut the richness.
• Ice cream: vanilla or hazelnut gelato complements the cake.

Frequently Asked Questions

Q: Can I use low-fat cream cheese?
A: You can, but the texture and richness will be lighter. Full-fat gives the best creamy result.

Q: Why did my cheesecake crack on top?
A: Overmixing, too high oven heat, or skipping the water bath can cause cracks. Chill the cake and use a water bath to reduce cracking.

Q: How long should I chill the cheesecake before serving?
A: Chill at least 4 hours, but overnight is best for clean slices.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free chocolate cookies for the crust and confirm other ingredients are gluten-free.

Conclusion

If you want more examples or variations on chocolate-hazelnut cheesecakes, check this Chocolate Hazelnut Cheesecake – Goodie Godmother. For a similar chocolate-hazelnut dessert with a different style, try this recipe from Sprinkle Bakes. If you like Nutella-based cheesecakes, read the take on a Nutella Cheesecake at Sense & Edibility.

Chocolate Hazelnut Cheesecake

This creamy cheesecake combines rich chocolate, toasted nuts, and a crunchy cookie base, perfect for celebrations or a special treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 600 kcal

Ingredients

  

For the crust

• 1.5 cups 1 1/2 cups (150 g) chocolate cookie crumbs Use chocolate cookies for a rich base.
• 6 tablespoons 6 tablespoons (85 g) unsalted butter, melted

For the cheesecake filling

• 680 grams 680 g cream cheese, softened Ensure cream cheese is at room temperature for easier mixing.
• 150 grams 150 g powdered sugar
• 3 large 3 large eggs (at room temperature)
• 1 cup 1 cup (240 ml) sour cream
• 1 teaspoon 1 teaspoon vanilla extract
• 115 grams 115 g semi-sweet chocolate, melted and slightly cooled

For the ganache

• 1/2 cup 1/2 cup (120 ml) cream Heat until hot but not boiling.
• 170 grams 170 g dark chocolate, chopped

For the garnish

• 1/2 cup 1/2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped Use toasted nuts for enhanced flavor.

Instructions

 

Prepare the base

• Preheat the oven to 160°C (325°F). Mix the cookie crumbs with the melted butter until evenly combined.
• Press the mixture into the bottom of a 9-inch springform pan in an even layer. Bake the crust for 10 minutes, then let it cool.

Cheesecake filling

• In a bowl, beat the cream cheese with the powdered sugar until smooth and free of lumps.
• Add the eggs one at a time, mixing on low speed after each.
• Stir in the sour cream and vanilla until well blended.
• Fold in the melted semi-sweet chocolate until the batter is uniform.
• Pour the filling over the cooled crust.

Baking

• Wrap the outside of the springform pan in aluminum foil to protect it from water.
• Place the pan inside a larger baking dish and pour hot water into the larger dish until it reaches about 1 inch up the side of the springform pan.
• Bake for 60-70 minutes. The center should still jiggle slightly when you gently shake the pan.
• Turn off the oven and leave the door ajar; let the cheesecake cool in the oven for 1 hour.
• Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Prepare the ganache

• Heat the cream in a small saucepan until it is hot but not boiling.
• Put the chopped dark chocolate in a bowl, pour the hot cream over it, and let it sit for 2 minutes.
• Whisk until smooth and glossy.
• Pour the ganache over the cooled cheesecake and spread gently.

Garnish and serve

• While the ganache is still soft, sprinkle the chopped mixed nuts and extra chocolate pieces on top.
• Let the cheesecake rest for 30 minutes so the ganache firms slightly before slicing.

Notes

Chill the cheesecake for at least 4 hours or overnight for the best slices. For variations, swap mixed nuts for toasted hazelnuts and add hazelnut spread to the batter.

Keyword Chocolate Cheesecake, Creamy Cheesecake, Decadent Dessert, Hazelnut Dessert, Rich dessert