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Chocolate and Hazelnut Cheesecake 😍🍰
Chocolate and Hazelnut Cheesecake 😍🍰
Prep Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 5 hours (including chilling time)
Kcal: 380 kcal
Servings: 10-12 servings
Ingredients
- 1 ½ cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup Nutella or chocolate hazelnut spread
- 1/2 cup heavy cream
- 1/2 cup chopped hazelnuts
- Whipped cream and whole hazelnuts for garnish
Directions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine the Oreo crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a microwave-safe bowl, heat the Nutella and heavy cream in 30-second intervals until melted and smooth. Let it cool slightly.
- Gradually add the Nutella mixture to the cream cheese mixture, beating until well combined.
- Fold in the chopped hazelnuts.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake for 45-50 minutes, or until the center is almost set. Remove from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, garnish with whipped cream and whole hazelnuts, if desired.
