Chocolate Hazelnut Cheesecake

So you’re craving something luxurious, chocolatey, and dangerously addictive but also want to keep your sanity intact? Say no more.

This Chocolate Hazelnut Cheesecake is that dreamy dessert that looks like it took all day…but actually didn’t. Honestly, if desserts could brag, this one would never shut up. It’s rich, silky, hazelnutty, and—most importantly—doesn’t require you to be a pastry genius.

Grab your spoon. Let’s cause some damage.

Why This Recipe is Awesome

Oh, where do I even begin?

• First, it’s foolproof. Like… even-I-didn’t-mess-it-up foolproof.
• It tastes like Nutella went to pastry school and came back with a diploma.
• It has zero water baths, no complicated techniques, and no culinary heartbreak.
• It’s smooth, creamy, luscious, and rich enough to make your future self say “worth it.”
• And yes—it’s the kind of dessert that gets you compliments at potlucks you didn’t even want to attend.

Ingredients You’ll Need

(aka The Things Standing Between You and Cheesecake Glory)

For the Crust

• 1 ½ cups crushed chocolate cookies (the more chocolatey, the better)
• 6 tbsp melted butter (aka the glue that holds your life together)
• 2 tbsp sugar (optional, but c’mon… you know you want it)

For the Filling

• 24 oz cream cheese, softened (room temp or bust)
• 1 cup chocolate hazelnut spread (yes, this is the star)
• ½ cup granulated sugar
• ½ cup sour cream (gives that subtle tangy swagger)
• 3 large eggs (at room temp, so they behave)
• 1 tsp vanilla extract

For the Topping

• ½ cup chocolate hazelnut spread, warmed
• Crushed hazelnuts or chocolate shavings (for the drama)

Step-by-Step Instructions

1. Prep your base.
   Preheat your oven to 325°F (160°C)—yes, you do need to preheat (don’t be that person). Mix the crushed cookies, melted butter, and sugar. Press into a springform pan like you mean it.
2. Bake the crust.
   Pop it in the oven for 8–10 minutes. Let it cool while you pretend to be productive.
3. Make the filling.
   Beat the cream cheese until smooth—no lumps unless you want cheesecake popcorn (you don’t). Add sugar, sour cream, and vanilla. Mix until dreamy.
4. Add the hazelnut magic.
   Pour in that glorious chocolate hazelnut spread. Mix until everything looks like shiny chocolate silk.
5. Add the eggs.
   Add eggs one at a time. Don’t overmix unless you enjoy cracks in your cheesecake (and I know you don’t).
6. Assemble and bake.
   Pour the filling over the crust. Tap the pan to release air bubbles. Bake for 50–60 minutes, until the edges are set but the center still jiggles like it’s living its best life.
7. Cool and chill.
   Turn off the oven, crack the door, and let the cheesecake chill inside for an hour. Then refrigerate for at least 4 hours (overnight is better, but I won’t judge).
8. Add the topping.
   Spread warmed chocolate hazelnut spread on top. Add hazelnuts or chocolate shavings because we’re classy like that.

Nutritional Facts

Nutrient	Amount (per slice)
Calories	~480
Carbohydrates	38g
Protein	7g
Fat	32g
Saturated Fat	18g
Fiber	2g
Sugar	32g
Sodium	240mg

A quick note:
Sure, this cheesecake is not what you’d call light, but it’s loaded with happy-making hazelnuts, a bit of protein from cream cheese, and enough soul-fueling chocolate to fix most bad moods. IMO, desserts like this count as self-care. And honestly? Life’s too short for sad, flavorless desserts.

Common Mistakes to Avoid

• Skipping room temperature ingredients. Cold cream cheese = lumpy cheesecake = instant regret.
• Overbeating the batter. More air = more cracks = more disappointment.
• Not preheating the oven. Rookie mistake. Don’t do it.
• Opening the oven constantly. You’re not checking on a newborn. Let it bake.
• Skipping the chill time. I know you’re excited, but patience = perfection.

Alternatives & Substitutions

• No hazelnut spread? Use chocolate almond spread or peanut butter chocolate spread. Still delicious.
• Want it sweeter? Add 2–3 extra tablespoons of sugar (you rebel).
• Gluten-free? Swap the cookie crust for GF chocolate cookies. Zero flavor loss.
• Dairy-free? Look… you can do dairy-free substitutes, but expect a slightly different texture. Still good, just not as “silky-diva-chocolate” good.
• No sour cream? Greek yogurt works. Boom. Crisis averted.

FAQ (Frequently Asked Questions)

1. Can I use low-fat cream cheese?
You can, but why punish yourself like that? Full-fat is where the magic lives.

2. Do I really need a springform pan?
Do you want cheesecake or cheesecake rubble? Yes, you need it.

3. Can I freeze this?
Absolutely. It freezes beautifully. Future-you will thank present-you.

4. Why did my cheesecake crack?
Probably overmixing or impatience. Happens to the best of us. Still tastes great though.

5. Can I reduce the sugar?
Yep! This recipe is sweet enough that you can shave off 1–2 tbsp without losing flavor.

6. Do I have to use hazelnuts on top?
Nope. Go wild. Use chocolate curls, berries, or nothing at all. You’re the boss.

7. Why is my batter lumpy?
Your ingredients were too cold. Told you. Room temp = smooth life.

Final Thoughts

There you have it—a rich, silky, chocolate-hazelnut masterpiece that makes you look way fancier in the kitchen than you actually are. This cheesecake is indulgent, impressive, and surprisingly chill to make. Now go whip it up and impress someone… or just impress yourself (honestly the best audience).

Enjoy every creamy bite. You earned it. 🍫✨