Recipes Heavenly Chipped Chocolate and Hazelnut Cheesecake 4.7 (74) 63 Reviews 14 Photos A chocoholic's dream. Something for a very special occasion. Recipe by JJOHN32 Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 14 14 14 14 Prep Time: 1 hrs Cook Time: 1 hrs Additional Time: 1 hrs Total Time: 3 hrs Servings: 12 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Ingredients ⅓ cup semisweet chocolate chips 1 ½ cups vanilla wafer crumbs ¾ cup hazelnuts - toasted, skinned and coarsely chopped 2 tablespoons white sugar 3 tablespoons butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs, lightly beaten 3 tablespoons hazelnut liqueur 1 cup semisweet chocolate chips ⅔ cup semisweet chocolate chips 13 skinned, toasted hazelnuts ¼ cup sour cream, room temperature 1 tablespoon hazelnut liqueur Directions 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. I Made It Print Nutrition Facts (per serving) 638 Calories 43g Fat 58g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 638 % Daily Value * Total Fat 43g 55% Saturated Fat 22g 108% Cholesterol 118mg 39% Sodium 279mg 12% Total Carbohydrate 58g 21% Dietary Fiber 3g 11% Total Sugars 37g Protein 10g Vitamin C 1mg 3% Calcium 83mg 6% Iron 3mg 15% Potassium 281mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved