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Heavenly Chipped Chocolate and Hazelnut Cheesecake

Heavenly Chipped Chocolate and Hazelnut Cheesecake
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Heavenly Chipped Chocolate and Hazelnut Cheesecake delivers a luxurious blend of creamy cheesecake, crunchy toasted hazelnuts, and luscious chocolate chips. Perfectly balancing sweet and nutty flavors with a smooth, melt-in-your-mouth texture, this dessert is ideal for celebrations or everyday indulgence. It’s easy to make yet impressive enough to serve guests, with versatile options for customization.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or heavy cream
  • 1 cup toasted hazelnuts, roughly chopped
  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix with melted butter and sugar. Press firmly into the base of a springform pan. Refrigerate to set while preparing the filling.
  2. Toast the Hazelnuts: Spread hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes until golden and fragrant. Let cool, then roughly chop.
  3. Mix the Cheesecake Batter: Beat softened cream cheese until smooth. Gradually add sugar and eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream or heavy cream. Gently fold in toasted hazelnuts and chocolate chips to distribute evenly.
  4. Assemble and Bake: Pour the batter over the chilled crust, smoothing the top. Place the springform pan in a water bath to prevent cracking. Bake at 325°F (163°C) for about 55-70 minutes until the center is set but still slightly jiggly.
  5. Cool and Chill: Allow the cheesecake to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to develop the perfect texture and flavor.

Notes

  • Use room temperature cream cheese and eggs to avoid lumps and create a smooth batter.
  • Baking in a water bath helps maintain moisture and prevents cracks on the cheesecake surface.
  • Gently fold in nuts and chocolate chips to preserve their texture and keep the batter airy.
  • Cool the cheesecake slowly by leaving the oven door slightly open for 30 minutes after baking before refrigerating.
  • Use fresh toasted hazelnuts and high-quality chocolate chips for the best flavor.

Nutrition

Keywords: cheesecake, chocolate chips, hazelnuts, dessert, creamy, nutty, baked cheesecake, easy cheesecake, gluten-free option

Find it online: https://cherrycooks.com/heavenly-chipped-chocolate-and-hazelnut-cheesecake/