Few desserts can compete with the luxurious combination of chocolate and hazelnuts, and this Chocolate Hazelnut Cheesecake is the ultimate indulgence. With its rich, velvety texture and nutty undertones, this cheesecake delivers a flawless balance of flavors.

This dessert is inspired by the classic Italian gianduja—a blend of chocolate and hazelnuts that has delighted taste buds for centuries. The smooth, creamy filling sits atop a buttery chocolate-hazelnut crust, and the entire masterpiece is finished with a glossy chocolate ganache. Whether you’re making this for a special occasion or just satisfying a craving, it’s a guaranteed crowd-pleaser.

Ingredients

Ingredient	Quantity
Chocolate cookies (crushed)	2 cups (about 200g)
Ground hazelnuts	½ cup
Unsalted butter (melted)	6 tbsp
Cream cheese (room temperature)	24 oz (3 packages)
Granulated sugar	1 cup
Light brown sugar	¼ cup
Hazelnut spread (such as Nutella)	1 cup
Cocoa powder	2 tbsp
Heavy cream	½ cup
Eggs	4 large
Vanilla extract	2 tsp
Dark chocolate (melted)	4 oz
Cornstarch	1 tbsp
Salt	¼ tsp
Heavy cream (for ganache)	½ cup
Dark chocolate (for ganache)	6 oz
Toasted hazelnuts (for garnish)	½ cup, roughly chopped

Substitutions & Notes

For a gluten-free version, use gluten-free chocolate cookies.
Swap brown sugar for coconut sugar for a deeper caramel-like sweetness.
If you prefer a less sweet cheesecake, use bittersweet chocolate instead of dark chocolate in the filling.

Silky Chocolate Drizzle Over a Slice of Cheesecake

Equipment Needed

Springform pan (9-inch): Essential for easily removing the cheesecake.
Mixing bowls: For combining ingredients separately before mixing.
Hand or stand mixer: Helps achieve a smooth, creamy consistency.
Food processor: For crushing cookies and grinding hazelnuts into fine crumbs.
Double boiler or microwave-safe bowl: To melt the chocolate.
Baking sheet with water (for water bath): Prevents cracks by keeping the oven moist.

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C). In a bowl, mix crushed chocolate cookies, ground hazelnuts, and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.

2. Make the Filling

In a large mixing bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add hazelnut spread, cocoa powder, and heavy cream, mixing until fully incorporated.

One by one, add the eggs, beating just until combined. Stir in vanilla extract, melted dark chocolate, cornstarch, and salt. Avoid overmixing to prevent air bubbles that can lead to cracks.

3. Bake the Cheesecake

Wrap the outside of the springform pan tightly in two layers of foil to prevent water from seeping in. Place the pan in a large roasting pan and pour in hot water until it reaches halfway up the sides of the cheesecake pan.

Bake at 325°F (163°C) for 55–65 minutes. The center should be slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour before transferring it to the fridge for at least 6 hours (preferably overnight).

4. Prepare the Ganache & Garnish

In a small saucepan, heat ½ cup heavy cream until just simmering. Pour over 6 oz chopped dark chocolate and let sit for 5 minutes before stirring until smooth. Spread the ganache over the chilled cheesecake.

Garnish with chopped toasted hazelnuts and an optional drizzle of extra melted chocolate.

Tips and Variations

Tips for the Perfect Cheesecake

Use room-temperature ingredients to achieve a silky texture.
Avoid overmixing once the eggs are added—this prevents cracks.
Cool gradually by leaving it in the oven after baking.

Flavor Variations

Espresso Twist: Add 1 tsp of espresso powder to enhance the chocolate depth.
Salted Caramel Topping: Drizzle with homemade caramel and sprinkle with sea salt.
White Chocolate Version: Replace dark chocolate in the filling with white chocolate for a creamier, milder taste.

Serving Suggestions

For an elegant presentation, serve slices with whipped cream and chocolate curls. Pair with fresh berries for a refreshing contrast. For extra indulgence, serve alongside a hazelnut praline or crushed amaretti cookies for added crunch.

Decadent Chocolate Ganache Cheesecake with Almond Topping

Pairings

A dessert this rich deserves the perfect drink:

Coffee: A strong espresso or a hazelnut-flavored latte balances the sweetness.
Wine: A glass of ruby port or frangelico-based cocktail enhances the nutty notes.
Milk: A simple cold glass of milk pairs wonderfully with the creamy texture.

Storage and Reheating

Refrigeration:

Store the cheesecake in an airtight container in the fridge for up to 5 days.

Freezing:

Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating:

Although cheesecake is best served cold, if you prefer a warm slice, microwave for 10–15 seconds for a softer texture.

Nutritional Information

Nutrient	Per Serving (1 slice, 12 total)
Calories	~450 kcal
Carbohydrates	~40g
Protein	~7g
Fat	~30g
Sugar	~30g
Fiber	~2g

Note: Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

This Chocolate Hazelnut Cheesecake is a true showstopper, combining rich chocolate, creamy hazelnut, and a buttery cookie crust into a dessert that feels both indulgent and sophisticated. The velvety smooth filling, paired with the crunch of toasted hazelnuts and the glossy chocolate ganache, creates a perfect balance of textures and flavors. Whether you’re serving it for a special occasion or simply treating yourself, this cheesecake is guaranteed to impress. Plus, with its make-ahead convenience, it’s an ideal dessert for stress-free entertaining.

Now that you have the recipe, it’s time to bring this masterpiece to life in your own kitchen! Try it out, experiment with toppings and flavor variations, and don’t forget to share your results. Whether you enjoy it with a cup of espresso or a glass of dessert wine, this cheesecake is bound to become a favorite. Let us know how it turns out—leave a comment, post a picture, or tag us on social media. Happy baking!