Chocolate Cheesecake

with a hazelnut graham crust.

I am a picky dessert eater. If I am going to eat a dessert it has to be worth it! Am I right? I try to eat mostly healthful foods, so on my cheat days I am going to make something worth indulging in. This chocolate cheese cake is one of those things. This Chocolate cheesecake first off is super easy to make.

For those of you who have never made a cheesecake because of the complicated process of using a water bath etc. None of those procedure are necessary here. You bake this baby low and slow, it results in a deeply chocolaty, smooth, decadent cheesecake you are going to want to make again and again, and maybe even make an extra to freeze just in case that chocolate craving hits you, or as a very easy dessert to make for guests who will marvel at your baking prowess.

The crust is made of chocolaty graham crackers and roasted hazelnuts, and add that undeniable hazelnut or “Nutella” flavor to the crust. I use natures Garden roasted peeled hazelnuts they are delicious and don’t add any extra steps to my baking process.

The filling is rich creamy and extremely chocolatey. It is so decadent yet super addictive as well. I like to garnish the top with hazelnuts and cocoa nibs. They add a textural crunch to the cheesecake and the nibs are slightly bitter which is the perfect counterbalance to this rich sweet cheesecake.

The prep time is only about 20 min. I recommend you try this today. I guarantee it will be time well spent. You will love this!

Chocolate Cheesecake with a hazelnut graham crust

Decadent chocolate cheesecake with a delicious hazelnut crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Crust

• 1 1/2 cup graham cracker crumbs about 10 graham crackers
• 2 Tbsp cocoa powder
• 1/3 cup Sugar
• 1/2 cups Hazelnuts (pre roasted) Natures garden has great pre roasted hazelnuts.
• 6 Tbsp Butter room temp an unsalted
• 1/2 tsp salt

Chocolate Cheesecake Filling

• 8 oz Melted Chocolate (1 cup) The better the chocolate the more depth of flavor your get.
• 2 Tbsp Cocoa Powder unsweetend
• 16 oz Cream Cheese (2 cups) room temperature
• 3 eggs Eggs (room temperature)
• cup sugar
• 1 tsp vanilla

Garnish

• 2 tbsp chopped hazelnuts
• 2 tbsp cocoa nibs.

Equipment

• 10 inch sping form pan.
• Food processor

Method

 

Crust

1. Preheat oven 300 degrees F. Spray your spring form pan with oil. Set aside.
2. Add the whole graham crackers to your food processor. Blend for about 1 minute or until the crumbs are finely ground.
3. Add the hazelnuts and blend for about 30 seconds to 1 minutes or until the mixture is like rough sand.
4. Add sugar, salt and cocoa powder. Blend for about 30 seconds.
5. Add the melted butter and pulse for about 10- 12 times or until well combined.
6. Scrape the sides and bottom and pulse again about 10 seconds.
7. Pour into the spring form pan and press into the bottom and sides about 1 inch up for a crust. **I use the flat round bottom of a 1/4 cup to press the crust into the pan.
8. Place the pan on top of a baking sheet and place into the oven that should be reheated to 300 degrees.
9. Bake for 10 to 12 minutes. Take out and allow to cool. (set a timer, you do not want to burn the crust. )

Chocolate Cheesecake filling

1. Melted chocolate

1. add 8oz. chocolate to microwave safe bowl. Put in the microwave for 30 seconds and stir.
2. Add another 30 seconds in the microwave and stir.
3. From here heat in 15 second increments, stirring between each turn in the microwave until chocolate is completely melted.
4. Set aside and allow to cool.

2. Cream cheese filling

1. Add the place room temperature cream cheese in the mixer and mix for about 1 minute or until smooth.
2. Add sugar and cream together until well blended.
3. Add the eggs and vanilla and mix until well blended
4. Use a sifter to sift in cocoa powder so that it doesn’t clump. Mix for until completely combined.
5. Scrape the pan and mix again for another 30 seconds.

3. Combine Chocolate and Cheesecake filling

1. Add the Melted chocolate to the cream cheese mixture. Mix until well combined about 1 to 2 minutes.
2. Scrape down the sides and mix for another 30 seconds.
3. Pour the cheesecake filling into the crust and smooth the top.
4. Bake on 300 for 45 to 55 minutes. **If the cheesecake is really jiggly in the middle leave it in until it is just slightly jiggly in the center of the cheesecake.
5. Remove from the oven and allow to set minimum of an hour, you can expedite this by chilling in the refrigerator or freezer.
6. Serve chilled. And Enjoy.
7. Once the cheesecake is baked you can freeze it for up to 3 months in an airtight container or bag.
8. The cheesecake must be kept refrigerated and will keep for up to 3 days if covered in the refrigerator.