Heavenly Chipped Chocolate and Hazelnut Cheesecake Recipe

This recipe combines the richness of chocolate, the nuttiness of hazelnuts, and the creamy indulgence of cheesecake into one heavenly dessert. With a chocolate chip and hazelnut crust, a smooth and luscious cheesecake filling, and a generous sprinkling of chipped chocolate and hazelnuts on top, this dessert is a true delight for chocolate lovers. The recipe is easy to follow and guarantees a decadent and satisfying dessert experience.

Ingredients

• For the Crust:
• 1 ½ cups chocolate cookie crumbs
• ½ cup finely chopped hazelnuts
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• For the Filling:
• 32 ounces cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup chopped hazelnuts
• For the Topping:
• ½ cup semi-sweet chocolate chips
• ½ cup chopped hazelnuts

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a bowl, combine the chocolate cookie crumbs, finely chopped hazelnuts, granulated sugar, and melted butter for the crust. Mix until well combined.
3. Press the crust mixture into the bottom of the springform pan, ensuring an even layer.
4. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Fold in the semi-sweet chocolate chips and chopped hazelnuts into the cream cheese mixture.
7. Pour the filling over the crust in the springform pan, spreading it evenly.
8. Bake in the preheated oven for 50-55 minutes, or until the center is set and the edges are lightly golden.
9. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges to loosen the cheesecake from the sides of the pan.
10. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight to set.
11. Once the cheesecake is chilled and set, prepare the topping by melting the semi-sweet chocolate chips in a microwave-safe bowl. Stir until smooth.
12. Drizzle the melted chocolate over the cheesecake and sprinkle the chopped hazelnuts on top.
13. Refrigerate the cheesecake for an additional 30 minutes to allow the topping to set.
14. Serve chilled and enjoy this heavenly chipped chocolate and hazelnut cheesecake!

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