Heavenly Chipped Chocolate and Hazelnut Cheesecake

READY IN: 2hrsYIELD: 1-9 inch cheesecake


  • 2cupssemi-sweet chocolate chips
  • 2tablespoonswhite sugar
  • 3tablespoons melted butter
  • 1 12 cupsvanilla wafer crumbs
  • 3eggs, lightly beaten
  • 1cupwhite sugar
  • 4tablespoonshazelnut-flavored liqueur
  • 13 skinned toasted hazelnuts
  • 14 cupsour cream, room temperature
  • 3 (8 ounce) packages cream cheese, softened
  • 34 cuphazelnuts, toasted, skinned and coarsely chopped

    Serving Size: 1 (161) g

    Servings Per Recipe:12

    Calories: 641.2

    Calories from Fat 391 g 61 %

    Total Fat 43.5 g 66 %

    Saturated Fat 20.5 g 102 %

    Cholesterol 119.1 mg 39 %

    Sodium 319.4 mg 13 %

    Total Carbohydrate60.8 g 20 %

    Dietary Fiber 3 g 12 %

    Sugars 36.4 g 145 %

    Protein 8.7 g 17 %


  • Preheat oven to 300 degrees F (150 degrees C).
  • Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
  • Raise oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
  • Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
  • Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
  • Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.
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