Chocolate Hazelnut Cheesecake

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Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.

Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.Chocolate Hazelnut Cheesecake covered in an amazingly thick and rich chocolate ganache is pretty much the best dessert I’ve ever made – this according to my husband who loves chocolate and cheesecake above all else. So when Chocmeister/Peanut Butter and Co. reached out to me to be a brand ambassador and create a recipe for their new Chocmeister Milk Chocolatey Hazelnut Spread I was completely honored (plus I shamelessly angled for some of their peanut butter too because we’ve been addicted to it for over five years).

This Chocolate Hazelnut Cheesecake is thick, rich, not overly sweet and a showstopper of a dessert. It looks like it was made in a bakery or your favorite fast casual restaurant, but if you follow this recipe you’ll be pleasantly surprised with how amazing it turns out. Heck, you may even want to invite some people over and charge them $8.95 a slice it will look so professional. Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.

Chocmeister Milk Chocolate Hazelnut Spread is a brand new product you will be seeing on the shelves of your local grocery store THIS MONTH and speaking from experience I recommend buying in bulk. Why?
  • Totally rich and delicious, with the familiar chocolate hazelnut spread taste you’re used to…except healthier!
  • Chocmeister is made with 25% less sugar than the leading brand of chocolate hazelnut spreads.
  • It has double the protein of the leading brand of chocolate hazelnut spreads.
  • Tastes great on whole grain toast & bagels, with fruit like bananas & strawberries or in your favorite cookie or brownie recipe.
  • Most importantly, for a dark chocolate fiend like me, it comes in DARK CHOCOLATE too!
  • Oh, and I totally did you all a favor and made this recipe call for the exact amount in one jar, so go ahead and get two, that way you can snack while baking. Did I mention it comes in dark chocolate too?
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
Dressing up your Chocolate Hazelnut Cheesecake to look ready for its closeup is easy too, pour on some of the chocolate ganache in this recipe and top with chopped chocolate wafer cookies, hazelnuts and chocolate disks. Easy tip, I combined all three toppings together and chopped all at once.
Don’t use a food processor for this, the crumbs will be way too small, a nice rough chop is all you need. I also made a chocolate whipped cream for the recipe, then even my chocolate obsessed husband had thought I went over to the dark side of too much chocolate (<– does that even really exist?) and so I suffered through a few bowls of berries and chocolate whipped cream instead of using it in this recipe. I know, I lead a super rough life.
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
I mean, c’mon doesn’t looking at it just make you smile? I had a husband holding a fork behind me waiting for me to finish the photo shoot. Why didn’t he eat any of the rest of it you ask? I hadn’t “added all the extra liquid chocolate to it yet” – his words, not mine.
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
 Tools/Ingredients used in this Chocolate Hazelnut Cheesecake recipe:
Springform Pan – This one is my favorite because it is leakproof and navy blue! Plus, super inexpensive.
Stand Mixer – Trust, old, reliable stand mixer! It helps ensure your filling is smooth and completely cream cheese lump free.
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.

Recipe

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Chocolate Hazelnut Cheesecake

5 from 3 votes
  • Yield: 12
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Dinner, then Dessert
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.

Ingredients

  • 36 chocolate wafer cookies , finely crushed (about 3 cups)
  • 6 tablespoons unsalted butter , melted
  • 1 cup milk chocolate chips
  • 4 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 1/2 cup milk
  • 4 eggs
  • 1/2 cup sour cream
  • 1 1/4 cups Chocmeister® Milk Chocolatey Hazelnut Spread
  • 1 tablespoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1 cup milk or semisweet chocolate
  • 3/4 cup heavy cream

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch springform pan.
  3. In a large bowl add the chocolate wafer cookie crumbs with melted butter.
  4. Press onto bottom of springform pan and up the sides by an inch or so (a 1/2 cup measuring cup normally works great for tamping down the crust and pressing it against the sides).
  5. In a small bowl melt your chocolate chips in the microwave in 30 second increments (took me two times) and stir until fully melted.

  6. In your stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth (lumps are your enemy here).
  7. Add in the milk, eggs, melted chocolate and sour cream and turn on stand mixer on medium speed until well combined.
  8. Add in the Chocmeister® Milk Chocolatey Hazelnut Spread and vanilla and combine again on medium speed.
  9. Add in the cocoa powder and flour and combine until the flour is just absorbed.
  10. Using a spatula, add the filling carefully into the crust.
  11. Bake for 60-75 minutes, until the center is just barely jiggly.

  12. Turn the oven off, open it an inch (where is naturally sits open, but not all the way) and let it cool completely.
  13. Being gentle with the change in temperature will prevent cracking the top.
  14. Once completely cooled you can store in the refrigerator until ready to serve.
  15. To make the ganache, add the 1 cup of milk or semisweet chips to a microwave safe bowl with the 3/4 cup heavy cream and microwave for one minute.
  16. Let sit untouched for 2 minutes, then whisk to combine.

  17. Pour over the whole cheesecake or slices.
  18. Optionally garnish with chopped hazelnuts, more crushed cookies and chopped chocolate disks.

Recipe Notes

This post contains affiliate links and some awesomely delicious Chocmeister Milk Chocolate Hazelnut Spread. Thank you to Chocmeister/Peanut Butter and Co. for being so awesome and sponsoring this post!

Nutrition Information

Yield: 12 , Amount per serving: 638 calories, Calories: 638g, Carbohydrates: 71g, Protein: 7g, Fat: 36g, Saturated Fat: 24g, Cholesterol: 99mg, Sodium: 189mg, Potassium: 335mg, Fiber: 4g, Sugar: 54g, Vitamin A: 595g, Vitamin C: 0.2g, Calcium: 110g, Iron: 3.9g

All images and text © for Dinner, then Dessert.

Keyword: Chocolate Hazelnut Cheesecake
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Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.

Thanks again to Chocmeister Milk Chocolatey Hazelnut Spread/Peanut Butter and Co. for sponsoring this Chocolate Hazelnut Cheesecake post. I loved making it and loved eating it even more!
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Any other chocolate hazelnut spread will do as a substitute. I’ve heard great things about the Justin’s brand and you can order it off of Amazon too. Hope this helps!

  1. My 2nd time making this delicious cheese cake. Recipe was easy to fallow and my whole family loves it. Thank you for sharing. It’s now one of my traditional Christmas favorites.

  2. I’m going to try substituting cornstarch in place of the flour. I’m assuming it’s for thickening and binding. I’m gluten free so I’ll try the cornstarch and gluten free cookies.

    1. I am gluten free as well and I make a lot of cheesecakes. I use cornstarch all the time and the texture is great. Rice flour will make it sticky and grainy. I often use a gluten free brownie recipe for the crust–just make the brownie right in the pan and bake before adding the filling.

    1. Unfortunately, it’s very important to the structure of the cheesecake and not able to be omitted or substituted. So sorry.

    1. Yes, you can substitute yogurt for the sour cream. If you want to substitute the heavy cream as well, use 1/2 cup milk and then an additional 1/4 cup yogurt. Hope you enjoy it!

    1. I completely agree. I am in the process of baking it and it rose above the pan about 1-2 inches. I am hoping the end result will be delicious! The batter was!!!!

  3. Can we skip the sour cream???
    All of the recipes of cheese cake always using sour cream on it..
    What is exactly the used of sour cream anyway???

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. It’s how traditional rich ny cheesecake is made, the sour cream adds body and tang to the recipe.

  4. I made this lovely dessert this evening. It looks and smells delicious. One thing though….I have cracks all around the cheesecake. I baked it on 350 for 55 mins letting the oven cool for 5 then opening the door to let it cool slowly, The cracks appeared half way through the backing process. Where did I go wrong?

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Did you use a water bath? I find that always helps prevent cracking.

  5. I have not yet seen Chocmeister in my supermarket in the San Francisco Bay area, so I have been unable to check out its ingredients. Mybe you can tell me if it contains PALM OIL, like Nutella? I seriously love hazelnuts nd chocolate, so I am really hoping it does not! Thanks