She Strengthens

Decadent Chocolate Hazelnut Cheesecake Recipe

A Rich and Creamy Masterpiece

This indulgent dessert blurs the line between cheesecake and chocolate torte, boasting a buttery crumb crust, a creamy Nutella-infused filling, and a velvety Nutella ganache topping.

Special Equipment Needed

• 9-inch springform pan

Yield and Cooking Time

• 1 (9-inch) cheesecake (about 12 servings)
• Difficulty: Medium
• Total: 1 hr 50 mins, plus 2 1/2 hrs cooling time
• Active: 40 mins

Ingredients

For the Chocolate Crust

• 1 1/3 cups ground chocolate wafers or chocolate graham crackers
• 1/3 cup peeled hazelnuts
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter (3/4 stick), melted, plus more to coat the baking pan

For the Filling

• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 3 (8-ounce) packages cream cheese, at room temperature
• 3/4 cup chocolate-hazelnut spread, such as Nutella
• 1/4 cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs plus 1 egg yolk, at room temperature

For the Topping

• 3/4 cup chocolate-hazelnut spread, such as Nutella
• 1/4 cup heavy cream
• 1/2 cup hazelnuts, toasted and chopped

Instructions

Preparing the Crust

Preheat the oven to 375°F and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter. Process the crumbs and hazelnuts until finely ground, then stir together with sugar and melted butter until evenly moistened. Pour into the prepared pan and press evenly onto the bottom and about 1 1/2 inches up the sides. Bake until set, about 8 minutes. Let the crust cool on a wire rack.

Making the Filling

Reduce the oven temperature to 325°F. Mix together the sugar, flour, and salt in a bowl. Beat the cream cheese on medium speed until smooth, then pour in the sugar mixture and beat until incorporated. Add the Nutella, cream, and vanilla, beating until well blended. Add the eggs and yolk one at a time, beating well after each addition. Pour the filling into the crust and spread evenly. Bake until the filling is set and the center still jiggles slightly when gently shaken, about 1 hour. Turn off the oven and let the cake cool in the oven for 1 hour.

Creating the Topping

In a saucepan over low heat, warm the Nutella and cream, stirring constantly, until smooth and completely combined. Let cool for about 5 minutes; the mixture should be smooth and spreadable. Pour over the top of the cheesecake, spreading it evenly. Let the cheesecake cool completely.

Assembly and Serving

Cover and refrigerate the cheesecake until well chilled, at least 2 hours or preferably overnight. Remove the pan sides and run a long, thin knife between the pan bottom and the crust, then slide the cake onto a serving plate. Garnish with the chopped hazelnuts and serve.