Hazelnut Chocolate Chip Cheesecake
A rich, nutty cheesecake crust infused with toasted hazelnuts and chocolate chips, perfect for chocolate lovers and ideal for special occasions or dessert gatherings.
Ingredients
Instructions
- Mix together the ground semi-sweet chocolate chips, ground vanilla wafers, toasted chopped hazelnuts, sugar, and softened butter.
- Press the mixture into the bottom and up the sides of a greased 9-inch spring-form pan.
- Bake at 300°F (150°C) for 15 minutes.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. If you don't have vanilla wafers, you can substitute with crushed graham crackers or digestive biscuits. Make sure the butter is softened for easier mixing, and toasting the hazelnuts enhances their flavor. Keep an eye on the crust while baking to avoid over-browning.
Serving Suggestions
This cheesecake pairs beautifully with a dollop of whipped cream and a sprinkle of additional toasted hazelnuts on top. For added flavor, serve alongside a fresh fruit compote or chocolate sauce. A cup of coffee, like a Think Thin Coffee Milk Shake, complements the rich flavors perfectly, making it an excellent end to any meal.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual slices. To reheat, allow the cheesecake to come to room temperature before serving, or gently warm in the microwave for a few seconds to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Chocolate Chip Cheesecake contains roughly 884 calories, with 16g protein, 59g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (38% of the Daily Value), calcium (33% of the Daily Value), and protein (32% of the Daily Value), and a good source of potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, you can prepare this cheesecake a day in advance. Just make sure to let it cool completely before refrigerating. It actually tastes better when allowed to set overnight, as the flavors meld beautifully.
What can I use instead of hazelnuts?
If you have nut allergies or don't like hazelnuts, you can substitute with chopped pecans or walnuts. Alternatively, you can omit the nuts altogether for a nut-free version, keeping the crust and filling intact.
How do I prevent my cheesecake from cracking?
To prevent cracking, ensure you mix the filling gently and avoid overmixing. Baking at a lower temperature, like 300°F (150°C), and placing a pan of water on the lower rack of the oven can also help create a humid environment, minimizing cracks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).