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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 cup hazelnut spread - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - ¼ cup cocoa powder - ½ cup crushed hazelnuts (for topping) - Chocolate shavings (for garnish) - Gluten-free graham cracker crumbs - Dairy-free cream cheese options The ingredients for this chocolate hazelnut cheesecake are simple yet effective. The graham cracker crumbs form a crunchy base. The melted butter binds them together. Cream cheese adds a rich, creamy texture. Powdered sugar balances the flavors with sweetness. Hazelnut spread gives that irresistible nutty taste. Eggs help set the cheesecake, making it firm. Vanilla extract adds warmth and depth. Sour cream contributes a slight tang. Cocoa powder gives a rich chocolate flavor. Crushed hazelnuts on top add a nice crunch. Finally, chocolate shavings make it look fancy and inviting. If you want to switch up the recipe, try gluten-free graham cracker crumbs. They work well for those with gluten issues. You can also use dairy-free cream cheese for a lactose-free option. This way, everyone can enjoy this divine dessert delight! - Preheat oven to 325°F (160°C). - In a bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. - Press this mix firmly into the bottom of a 9-inch springform pan. - In a large bowl, beat 2 cups of softened cream cheese with 1 cup of powdered sugar until smooth. - Add 1 cup of hazelnut spread and mix until well combined. - Add 3 large eggs, one at a time, mixing well after each. - Stir in 1 teaspoon of vanilla extract, 1 cup of sour cream, and ¼ cup of cocoa powder. Mix until everything is smooth. - Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula. - Bake in the preheated oven for 55 to 60 minutes, or until the center is set but slightly jiggly. - Turn off the oven and crack the door. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks. To make a smooth cheesecake, proper mixing is key. Start with softened cream cheese. This helps it blend well with the sugar. Mix on low speed to avoid air bubbles. Air bubbles can cause cracks later. Bring all your ingredients to room temperature. This helps them mix better. Cold eggs or cream cheese can lead to lumps. So, let them sit out for about 30 minutes before you start. Cooling your cheesecake slowly is important. After baking, turn off the oven. Crack the door and let it cool for an hour. This helps prevent cracks on the surface. Once it's cool, refrigerate it for at least four hours. For the best texture, chill it overnight. The longer it sits, the better the flavors meld together. When serving, think about how to make it look nice. Use elegant dessert plates for a classy touch. Drizzle some extra hazelnut spread on the side for added richness. Pair your cheesecake with a nice drink. Coffee or a glass of dessert wine works well. These drinks enhance the chocolate and hazelnut flavors. {{image_2}} You can make this cheesecake even more special. Adding coffee or espresso makes a great mocha cheesecake. The coffee enhances the chocolate flavor. Just mix in 1-2 teaspoons of instant coffee or espresso powder with the cream cheese. Another fun twist is to add orange zest. Zest from one orange brightens the flavor of the cheesecake. It gives a fresh, citrusy note that pairs well with chocolate. Just fold it into the filling before baking. If you need gluten-free options, use gluten-free graham cracker crumbs. They work just like regular crumbs. This keeps your crust tasty and safe for those avoiding gluten. For vegan adaptations, swap cream cheese for a dairy-free version. Use a plant-based hazelnut spread too. Replace eggs with flax eggs or a commercial egg replacer. This way, everyone can enjoy the cheesecake. You can get creative with toppings. Fresh fruits like strawberries or raspberries add color and flavor. Drizzling chocolate or caramel sauce over the top makes it even more indulgent. Pairing cheesecake with ice cream adds a fun texture. Vanilla or hazelnut ice cream works well. The cold creaminess balances the rich cheesecake. Serve a slice of cheesecake with a scoop of ice cream for a perfect dessert treat. To keep your cheesecake fresh, store it in the fridge. Place it in an airtight container or wrap it tightly with plastic wrap. This keeps the flavors intact and prevents it from drying out. If you want to cover it, use aluminum foil. Just make sure it does not touch the top of the cheesecake. If you have extra cheesecake, you can freeze it. First, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This protects it from freezer burn. You can freeze it for up to three months. When you're ready to eat it, move it to the fridge to thaw overnight. This keeps it creamy and tasty. Chocolate hazelnut cheesecake lasts about five days in the fridge. After that, it may lose its best taste and texture. If frozen, the cheesecake is good for three months. Enjoy your cheesecake while it’s fresh for the best flavor! Can I substitute yogurt for sour cream? Yes, you can use plain yogurt. It will give a similar tangy flavor and creamy texture. Greek yogurt works well too. Just keep the amount the same. What causes cracks in cheesecake and how to prevent them? Cracks often form from baking at high heat or overmixing. To prevent them, bake at a lower temperature. Let the cheesecake cool slowly in the oven with the door ajar. This helps avoid sudden temperature changes. How do I know when the cheesecake is done? Look for the edges to be firm while the center is slightly jiggly. The cheesecake will set as it cools. A toothpick inserted should come out clean. What's the best way to slice cheesecake for serving? Use a sharp knife or a cake slicer. Dip the knife in warm water and wipe it dry between cuts. This gives you clean, smooth slices. Can I use a different type of spread instead of hazelnut? Yes, you can try almond spread or chocolate spread. Each will change the flavor but can still taste great. How can I make this recipe healthier? You can use low-fat cream cheese and sugar substitutes. Consider adding less hazelnut spread too. You can also use a crust made of nuts for more fiber. This blog covers delicious hazelnut cheesecake creation. You learned the essential ingredients and step-by-step instructions. Tips and tricks ensure perfect results, while variations allow for creativity. You also discovered how to store your cheesecake to keep it fresh. Finally, I answered common questions to guide you. Enjoy making this rich dessert and impress your friends! Remember, with each bite, you bring joy to your table. Happy baking!

Chocolate Hazelnut Cheesecake

Indulge in the rich and creamy world of Chocolate Hazelnut Delight Cheesecake! This decadent dessert combines a buttery graham cracker crust with a luscious hazelnut-infused filling. Perfect for any occasion, this easy cheesecake recipe takes just 30 minutes of prep time and is guaranteed to impress your guests. Click through for the full recipe and treat yourself to a slice of bliss that will satisfy your sweet cravings!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 cup hazelnut spread (like Nutella)

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

¼ cup cocoa powder

½ cup crushed hazelnuts (for topping)

Chocolate shavings (for garnish)

Instructions
 

Preheat your oven to 325°F (160°C).

    In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

      In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.

        Add the hazelnut spread, mixing until well combined.

          Add the eggs one at a time, mixing well after each addition.

            Stir in the vanilla extract, sour cream, and cocoa powder until everything is fully incorporated and smooth.

              Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

                Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

                  Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about 1 hour. This will help prevent cracks in the top.

                    Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

                      Before serving, top with crushed hazelnuts and chocolate shavings for added texture and flavor.

                        Prep Time: 30 minutes | Total Time: 5 hours | Servings: 10

                          - Presentation Tips: Serve slices of the cheesecake on elegant dessert plates, drizzling some extra hazelnut spread on the side for added richness.