Amazing Hazelnut Cheesecake with 700+ Calorie

Hey there! If you’re looking for a showstopper dessert, you’ve landed in the right place. This Hazelnut and Chipped Chocolate Cheesecake is seriously something special. I’m Daniel, and I started Reciqa because, honestly, I just love bringing people together with good food. For me, cooking has always been about more than just what’s on the plate; it’s about those cozy moments, the laughter around the table, and making memories that stick. This cheesecake totally embodies that spirit – it’s rich, it’s comforting, and it’s just plain joyful to make and share. We’ve got everything from easy weeknight dinners to those indulgent treats like this one, all designed to make your time in the kitchen fun and rewarding.

Why This Hazelnut and Chipped Chocolate Cheesecake Recipe Stands Out

What makes this Hazelnut and Chipped Chocolate Cheesecake recipe a winner? It’s all about that incredible symphony of flavors and textures. You get the deep, satisfying richness of the cream cheese filling, studded with lovely chunks of chocolate. Then, there’s that amazing hazelnut crunch – from the crust to the candied nuts on top – it’s just perfection. The hint of hazelnut liqueur adds a sophisticated depth that really elevates it beyond your average cheesecake. It’s decadent without being overly sweet, and that creamy, smooth texture is just dreamy. Trust me, this one’s a keeper!

Gather Your Ingredients for Hazelnut and Chipped Chocolate Cheesecake

Alright, let’s get down to business! To make this amazing Hazelnut and Chipped Chocolate Cheesecake, you’ll need to gather a few things. Don’t worry, it’s all pretty straightforward, and the results are totally worth it. Having everything prepped and ready to go makes the whole process so much smoother. You’ll want to make sure your cream cheese is nice and soft for the filling – that’s a biggie!

For the Hazelnut Wafer Crust

This crust is what gives our cheesecake that fantastic nutty base. We’ve got:

• 1 ½ cups vanilla wafer crumbs
• ¾ cup toasted, ground hazelnuts
• 2 tablespoons white sugar
• 3 tablespoons butter, melted
• ⅓ cup semisweet chocolate chips, finely chopped

For the Creamy Cheesecake Filling

This is where all the creamy, dreamy magic happens!

• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs, beaten
• 3 tablespoons hazelnut liqueur
• 1 cup semisweet chocolate chips, coarsely chopped

For the Chocolate Glaze and Garnish

The finishing touches that make this cheesecake truly spectacular:

• ⅔ cup semisweet chocolate chips
• 4 tablespoons sour cream
• 1 tablespoon hazelnut liqueur
• 13 skinned, toasted hazelnuts

Crafting Your Perfect Hazelnut and Chipped Chocolate Cheesecake

Okay, now for the fun part – making this incredible Hazelnut and Chipped Chocolate Cheesecake! It might seem a little involved, but trust me, each step is totally doable and leads you closer to dessert heaven. Just take your time, follow along, and you’ll have a masterpiece in no time. Let’s get baking!

Preparing the Hazelnut Wafer Crust

First things first, let’s get that amazing crust going for our Hazelnut and Chipped Chocolate Cheesecake. Preheat your oven to 300 degrees F (150 degrees C). In a bowl, mix together your vanilla wafer crumbs, the ground toasted hazelnuts, 2 tablespoons of sugar, and that melted butter. Oh, and don’t forget to toss in those finely chopped chocolate chips – they add a little surprise! Press this crumbly mixture firmly onto the bottom and up the sides of your 9-inch springform pan. You want it nice and even. Pop that into the oven for about 15 minutes, just until it’s lightly golden. Then, take it out and let it cool completely. This step is key for a sturdy crust!

Making the Rich Cheesecake Filling

Now for the heart of our cheesecake! Grab a big bowl and beat your softened cream cheese until it’s super fluffy. Seriously, no lumps allowed! Gradually add the 1 cup of sugar and just keep mixing until it’s all combined and smooth. Next, gently stir in your beaten eggs. Don’t go crazy here; we don’t want to overmix once the eggs are in. Finally, pour in the 3 tablespoons of hazelnut liqueur – this is what gives it that special something! Now, fold in those coarsely chopped chocolate chips. Give it a gentle mix until they’re just distributed. Pour this glorious batter right into your cooled crust. It should fill it up beautifully.

Baking and Cooling Your Hazelnut and Chipped Chocolate Cheesecake

Time to bake! Crank that oven up to 350 degrees F (175 degrees C). Carefully place your cheesecake in the oven and let it bake for about 1 hour. You’ll know it’s ready when the edges are set, but the center might still have a slight wobble. This is totally normal! Once it’s done, resist the urge to take it out right away. Let it cool *in the pan* for a full hour. This slow cooling is super important for preventing cracks. After that hour, gently remove the outer ring of the springform pan. Let the cheesecake cool completely on a wire rack before you even think about glazing it.

Creating the Chocolate Glaze and Garnishing

We’re in the home stretch! While the cheesecake is cooling, let’s get the topping ready. Melt the remaining ⅔ cup of chocolate chips over a hot water bath (or carefully in the microwave). Once it’s smooth, stir in the sour cream and the remaining 1 tablespoon of hazelnut liqueur until everything is beautifully combined and glossy. Now, for the fancy part! Dip those 13 skinned, toasted hazelnuts halfway into the melted chocolate. Let any excess drip off, and then place them on a plate lined with wax paper. Pop them in the fridge until the chocolate is set. Once your cheesecake is completely cool, spread that lovely chocolate glaze evenly over the top. Finally, artfully arrange your chocolate-dipped hazelnuts. Ta-da!

Tips for Hazelnut and Chipped Chocolate Cheesecake Success

Making a fantastic Hazelnut and Chipped Chocolate Cheesecake is totally within your reach! A few little tricks can make all the difference between a good cheesecake and an absolutely unforgettable one. Don’t stress if it’s your first time; these tips are designed to help you nail it, ensuring that rich flavor and perfect texture every single time. Let’s get that cheesecake looking and tasting its absolute best!

Achieving a Smooth Cheesecake Texture

The secret to that silky-smooth cheesecake texture? Make sure your cream cheese is *really* soft before you start mixing! And once you add the eggs, just mix until they’re combined – overbeating can cause cracks. Slow cooling is also your best friend here; it lets the cheesecake set gently. For more tips on achieving perfect textures in baking, check out King Arthur Baking’s guide to ingredient properties.

Perfecting the Hazelnut Crunch

For that amazing crunch, make sure your hazelnuts are well-toasted before grinding them for the crust. It really brings out their flavor! Press the crust down firmly so it holds together. And when you’re dipping those hazelnuts for the garnish, just do a quick dip and let the excess drip off so they don’t get too clumpy.

Frequently Asked Questions About Hazelnut and Chipped Chocolate Cheesecake

Got questions about whipping up this divine Hazelnut and Chipped Chocolate Cheesecake? I’ve got you covered! It’s always good to have a few pointers to make sure your cheesecake turns out absolutely perfect. Let’s dive into some common queries!

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

Oh, absolutely! This cheesecake is actually *better* if you make it a day ahead. It gives all those amazing flavors time to meld together beautifully and ensures the texture is just right. Just keep it chilled until you’re ready to serve.

What is the best way to store leftover Hazelnut and Chipped Chocolate Cheesecake?

Leftovers? Lucky you! The best way to store any remaining slices of this delicious chocolate cheesecake is to wrap them tightly in plastic wrap or place them in an airtight container. Keep it in the refrigerator, and it should stay lovely for about 3-4 days.

How do I prevent my Hazelnut and Chipped Chocolate Cheesecake from cracking?

Cracking can be a bummer, but don’t worry! The biggest secrets are to make sure your cream cheese is super soft, don’t overmix after adding the eggs, and let the cheesecake cool down slowly. Letting it cool in the oven for an hour after baking, and then completely at room temperature before chilling, really helps!

Nutritional Information for Hazelnut and Chipped Chocolate Cheesecake

Now, I know some of you like to keep track of these things, so here’s a little peek at the estimated nutritional info for a slice of this incredible Hazelnut and Chipped Chocolate Cheesecake. Remember, these numbers are just a guide, as things can vary a bit based on the exact ingredients you use. But it gives you a good idea of what you’re diving into!

Estimated Nutritional Breakdown Per Serving

This is for one slice, so savor every bite!

Serving Size	1 slice
Calories	707
Sugar	21g
Sodium	275mg
Fat	44g
Saturated Fat	24g
Carbohydrates	68g
Protein	11g

Storing and Reheating Your Hazelnut and Chipped Chocolate Cheesecake

Got a bit of this amazing Hazelnut and Chipped Chocolate Cheesecake leftover? Lucky you! Storing it properly means you can enjoy that creamy goodness for days to come. And if you’re wondering about reheating, we’ve got you covered there too, though honestly, it’s usually best straight from the fridge!

Best Practices for Storing and Reheating

To keep your cheesecake fresh, wrap any leftover slices tightly in plastic wrap or pop them into an airtight container. Pop it back into the refrigerator – it’ll keep well for about 3 to 4 days. Freezing isn’t ideal for cheesecake as the texture can change, but if you must, wrap it super well and thaw overnight in the fridge. Reheating isn’t really necessary; it’s best served chilled or at room temperature. If it’s too cold, just let it sit out for about 20-30 minutes before serving.

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