Grandma Hazel’s Hazelnut and Chocolate Cheesecake Recipe
Brought over from Germany this hazelnut and chocolate cheesecake is rich, creamy, and so, so good.
Ingredients:
Crust
1/3 Cup Semi-sweet Chocolate Chips
1 1/2 Cups Vanilla Wafer Crumbs
3/4 Cup Hazelnuts, toasted, skinned and coarsely chopped
2 Tbsp. White Sugar
3 Tbsp. Butter, melted
Cheesecake Filling
3 (8 oz.) packages Cream Cheese, softened
1 Cup White Sugar
3 Eggs, lightly beaten
3 Tbsp. Hazelnut Liqueur
1 Cup Semi-sweet Chocolate Chips
2/3 Cup Semi-sweet Chocolate Chips
13 Toasted Hazelnuts, skinned
4 Tbsp. Sour Cream
1 Tbsp. Hazelnut Liqueur
Directions:
Crust
Using a blender or a food processor, finely chop 1/3 cup semi-sweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 Tbsp. white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9” spring form pan. Bake in a preheated 300 degrees F oven for 15 minutes. Cool.
Cheesecake Filling
In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 Tbsp. liqueur. Mix until well blended. Coarsely chop 1 cup of the semi-sweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
Bake at in a preheated 350 degrees F oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
Melt 2/3 cup semi-sweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 Tbsp. liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.
And Enjoy!
Prep Time: 1 Hour
Cook Time: 1 Hour
Ready In: 3 Hours
Yields: 12 servings
