Ahh, the holidays. Time for family, giving back, and a lot of delicious desserts. Sometimes, there’s just too many desserts to choose from! I decided this year to give cookies, pies, and candy a little break, so I’m bringing cheesecake to the holiday table.
Not just any cheesecake: rich and creamy chocolate cheesecake with a cookie crust and a Nutella ganache, topped with chopped hazelnuts. Totally decadent and totally worth it. It is the holiday season, after all…
Wishing you all a wonderful, blessed Christmas season!
Chocolate Hazelnut Cheesecake
Ingredients:
Cheesecake
- 3 cups Oreo cookie crumbs
- 1 stick unsalted butter, melted
- 3 cups semi-sweet chocolate chips
- 16 ounces cream cheese, at room temperature
- 1 cup sugar
- 1/2 cup sour cream
- 4 eggs
- 1 tablespoon vanilla extract
Ganache Topping
- 1/4 heavy cream
- 1/2 cup Nutella
- 2 cups chopped hazelnuts
Instructions:
Cheesecake
- Preheat the oven to 350°, and grease a round springform pan.
- In a medium-size bowl, combine the Oreo cookie crumbs and the melted butter with a spoon. Press into the bottom of the greased springform pan.
- Bake the crust at 350° for 10 minutes, then set aside to cool. Turn down the oven temperature to 275°.
- In a large microwave-safe bowl, microwave the chocolate chips in 30-second increments, stirring after every 30 seconds, until the chocolate is melted. Set aside to cool.
- In the bowl of your mixer, beat together the cream cheese and sugar until combined.
- Beat in the sour cream, eggs and vanilla extract until smooth.
- Slowly pour in the melted chocolate, and beat on low speed until well-combined.
- Pour the cheesecake batter into the cooled cookie crust.
- Bake at 275° for 45-50 minutes, until the edges of the cheesecake are set. {The center of the cheesecake will still be shiny.}
- Turn off the oven, but leave the cheesecake in the oven for 1 hour.
- Refrigerate overnight before adding the ganache.
Ganache Topping
- In a small microwave-safe measuring cup, microwave the heavy cream until hot, about 30-60 seconds (depending on your microwave).
- Once the cream is hot, remove from the microwave and add the Nutella, without stirring.
- Let the cream and Nutella sit for 1 minute, then whisk until combined.
- Pour over the cooled cheesecake, using a spoon to spread the ganache on top of the cheesecake.
- Sprinkle with the chopped hazelnuts, and enjoy!
Original recipe by La Casa de Sweets
Amazing! I can’t wait to try this. . .love the ganache topping! Merry Christmas!
Nutella ganache is a must 🙂
I need to try this recipe!! Amazing 🙂
It’s so good!!
Hold the phone, that looks like the perfect holiday pie!! I wish I had seen this post about half an hour ago – my mom and I just went shopping for apple pie ingredients and I would have loved to change up our holiday dessert with your recipe 🙂
I think I just drooled. Need to try this! And your blog is gorgeous!
Thank you, Ann!