Triple Hazelnut Cheesecake
Indulge in pure decadence with this Triple Hazelnut Cheesecake, a dessert that celebrates the rich, nutty flavor of hazelnuts in every layer. Starting with a buttery crust made from toasted hazelnuts and graham cracker crumbs, this cheesecake is filled with a luscious Nutella-infused cream cheese batter that bakes to smooth, creamy perfection. Topped with a velvety Nutella ganache and a sprinkle of crunchy chopped hazelnuts, each bite delivers an irresistible combination of texture and flavor. Perfect for special occasions or whenever you crave an elevated treat, this stunning hazelnut cheesecake is as impressive as it is delicious. With detailed instructions and a prep time of just 30 minutes, it's surprisingly approachable for bakers of all skill levels.
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Recipe Information
Ingredients
- 200 grams Hazelnuts, toasted and finely ground
- 100 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 400 grams Nutella
- 120 grams Heavy cream
- 50 grams Chopped hazelnuts, for garnish
Instructions
Preheat the oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the ground hazelnuts, graham cracker crumbs, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.
Mix in the eggs, one at a time, ensuring each egg is fully blended before adding the next.
Gently fold in the Nutella until the mixture is uniform in color and texture.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in a water bath by placing the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside the oven for 1 hour.
Remove the cheesecake from the water bath, then refrigerate for at least 4 hours or overnight to fully set.
For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to steam but does not boil.
Pour the hot cream over the Nutella in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
Spread the ganache evenly over the chilled cheesecake. Sprinkle the top with chopped hazelnuts for garnish.
Refrigerate for 30 minutes to allow the ganache to set. Carefully remove the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 37.5 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 374 mg | 8% | |
*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.
