A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake. Originally submitted to CakeRecipe.com.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
12
Yield:
1 - 9 inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small 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 a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

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  • 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 add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let 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. Chill until set.

  • To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Nutrition Facts

707 calories; protein 10.6g; carbohydrates 68g; fat 43.7g; cholesterol 117.8mg; sodium 275.4mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2003
I made this cheesecake for Christmas dinner and it was the best most impressive dessert I've ever made. I live at a very high elevation so I had to modify the cooking time (increased baking time to 1 1/2 hours). I also thinned down the glaze with additional hazelnut liquor so it would spread easier. This is my new Christmas tradition! Read More
(16)

Most helpful critical review

Rating: 3 stars
12/28/2019
The shell was very good and so was the topping. the cheesecake itself was just okay. Their were way to many chocolate chips and it was dense not creamy and light. I followed the directions exactly. My cheesecake puffed up really high and then fell as it cooled. I don't think anyone ate this on the Christmas buffet. I would not make again although might use the shell for a different type of dessert. Read More
25 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2003
I made this cheesecake for Christmas dinner and it was the best most impressive dessert I've ever made. I live at a very high elevation so I had to modify the cooking time (increased baking time to 1 1/2 hours). I also thinned down the glaze with additional hazelnut liquor so it would spread easier. This is my new Christmas tradition! Read More
(16)
Rating: 5 stars
08/11/2003
This was SO impressive and SO delicious! I made it for a New Year's Eve dinner and everyone thought it was store-bought. It was very easy to make--even easier if you have a food processor to chop the ingredients for the crust. Read More
(13)
Rating: 5 stars
03/24/2009
This is a very rich and delicious cheesecake. My only suggestion would be to make all the crust ingredients (except for the melted butter) at once in the food processor (instead of chopping each one separately. I had lots of fun making (and eating) this cheesecake with my daughter. It cracked right away we covered it with chocolate and no one was the wiser!:) Read More
(11)
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Rating: 5 stars
03/31/2008
LOVED this cheesecake! Not hard to make (first cheesecake I've made where it didn't crack!) The crust was hard to press into the bowl possibly because I didn't grind up the hazelnuts and chocolate chips well enough. Overall very rich and tasty! Read More
(8)
Rating: 5 stars
01/12/2009
Very Good. I increased the filling by 1/3 to make it a little taller. I also use hersheys special dark chocolate chips instead of semi-sweet and used Mocha Kalua instead of hazelnut (its all the store had) but it came out amazing anyways. The hazelnuts in the crust paired with the mocha make it taste like a ferrero rocher chocolate...only cheesecake form. Very good recipe! Read More
(6)
Rating: 5 stars
11/28/2007
WOW!!! Made this for Thanksgiving and it was soooooooooo wonderful! Everyone loved it...my boys fought over the leftovers the following morning for breakfast!!! I used chipped semi-sweet large choc. chips in the crust and for the topping...used mini semi-sweet chips for in the filling...used chopped toasted nuts on top...and used raw sugar (simply don't care for white sugar). A definate keeper - making next weekend for a Christmas party!!! Thank you! Read More
(6)
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Rating: 5 stars
10/15/2009
This was one of the best cheesecakes I have had. I replaced one cup of cream cheese with a cup of sourcream so it wasnt as heavy and the store didnt have vanilla crumbs so I used graham crumbs. Read More
(5)
Rating: 5 stars
08/30/2006
This was my first cheesecake and it was delicious. I didn't have the liqueur which means I also didn't do the glaze. I wanted to try the basic recipe first as a practice run and I will definitely make it again--glaze and all especially around the holidays! Read More
(4)
Rating: 5 stars
04/23/2009
Heavenly!!! Read More
(4)
Rating: 3 stars
12/28/2019
The shell was very good and so was the topping. the cheesecake itself was just okay. Their were way to many chocolate chips and it was dense not creamy and light. I followed the directions exactly. My cheesecake puffed up really high and then fell as it cooled. I don't think anyone ate this on the Christmas buffet. I would not make again although might use the shell for a different type of dessert. Read More
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