Chocolate Hazelnut Cheesecake

choc haz cheesecake_La Casa de Sweets

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



  • 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



  • 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!

choc haz cheesecake 4

Original recipe by La Casa de Sweets

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Comments (7)

  • Amazing! I can’t wait to try this. . .love the ganache topping! Merry Christmas!

    lacasadesweets 11 years ago Reply

    Nutella ganache is a must 🙂

  • Mirella 11 years ago Reply

    I need to try this recipe!! Amazing 🙂

    lacasadesweets 11 years ago Reply

    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 🙂

  • Ann 11 years ago Reply

    I think I just drooled. Need to try this! And your blog is gorgeous!

    lacasadesweets 11 years ago Reply

    Thank you, Ann!

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