Layered Hazelnut Cheesecake
Delight your taste buds with the decadent charm of a Layered Hazelnut Cheesecake—a no-bake masterpiece that's as visually stunning as it is delicious. This dessert features a buttery graham cracker crust that supports two luscious layers of creamy cheesecake filling, one classic vanilla and the other infused with rich, velvety hazelnut spread. Enhanced with a hint of vanilla and finished with a garnish of crunchy chopped hazelnuts and delicate chocolate shavings, this elegant cheesecake offers the perfect balance of textures and flavors. Ideal for special occasions or as an indulgent treat, this recipe is surprisingly simple to prepare, requiring just 30 minutes of prep before setting in the refrigerator. With its show-stopping presentation and irresistible combination of hazelnut and cream, this cheesecake is sure to be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 200 milliliters Heavy cream
- 2 teaspoons Vanilla extract
- 250 grams Hazelnut spread (e.g., Nutella)
- 10 grams Gelatin powder
- 50 milliliters Cold water
- 50 grams Chopped hazelnuts (for topping)
- 25 grams Chocolate shavings (for garnish)
Instructions
Prepare the crust: In a bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
Dissolve the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom, then microwave for 10-15 seconds until fully dissolved. Set aside to cool slightly.
Make the cream cheese filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the heavy cream and vanilla extract, and continue beating until the mixture is well combined.
Divide the filling: Divide the cheesecake filling into two equal portions. To one portion, add the hazelnut spread and mix until fully incorporated.
Assemble the layers: Pour the plain cheesecake filling over the prepared crust, smoothing the surface with a spatula. Chill in the refrigerator for 15 minutes to set slightly. Next, pour the hazelnut cheesecake filling on top, spreading it evenly.
Set the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours, or preferably overnight, to set completely.
Decorate the cheesecake: Once set, remove the cheesecake from the springform pan. Top with chopped hazelnuts and chocolate shavings for garnish.
Serve: Slice and serve chilled. Enjoy the creamy, nutty layers of this indulgent dessert!
Nutrition Facts
Calories |
6448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.0 g | 583% | |
| Saturated Fat | 235.5 g | 1178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 507.7 g | 185% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 376.0 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2297 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
