Chocolate Hazelnut Cheesecake

Chocolate Hazelnut Cheesecake

Servings: 10-12 Prep: 30 Minutes, Plus 12 hours of chilling Cook Time: 2 Hours


For the Crust:

1½ Cups Oreo crumbs, from 26 whole cookies

5 Tbsp unsalted butter, melted

2 Tbsp Cook's Pure Vanilla Powder

1/8 Tsp Salt

For the Filling:

32 oz  Cream cheese, at room temperature

1.5 Cups Chocolate Hazelnut Spread

1/4 Cup Sugar

3 Tbsp All-purpose flour

2 Tbsp Cook's Pure Vanilla Extract

1 Tsp Cook's Pure Chocolate Extract

1 Tsp Cook's Pure Hazelnut Extract

¼ Tsp Salt

4 Large eggs

1 Cup Heavy cream

For the Whipped Cream:

2 Cups Heavy Cream

1 Tsp Cook's Pure Hazelnut Extract

1/4 Cup Powdered Sugar

For the Ganache:

1/4 Cup Heavy Cream

12 Oz Chocolate Chips

Chopped Hazelnuts and Chocolate for Decoration


A 9" Springform cheesecake pan and aluminum foil are required.

*Recipe adapted from Goodie Godmother


For the Crust:

  1. Preheat the oven to 375°F.
  2. Prepare the pan by wrapping the bottom of the pan with aluminum foil twice so that no seams are on the bottom of the pan. Use two pieces of foil in a cross pattern. This is important as boiling water will be added to the bottom of the pan to prevent cracking and the water will seek into the cheesecake if there is any exposure to the water.
  3. In a food processor, pulse the Oreos into fine crumbs and then add the salt and the Vanilla Powder into the food processor and pulse until all combined.
  4. Add the melted butter and then pulse until fully combined and the texture is that of wet sand.
  5. Press the crust into the bottom of the pan firmly with your fingers, a glass, or a spoon.
  6. Bake for 12 minutes or until the crust is set.

For the cheesecake:

  1. In a bowl of an electric mixture, beat the cream cheese, sugar, chocolate hazelnut spread, and flour until the ingredients are just smooth.
  2. Add the extracts and salt into the batter and mix on low speed until thoroughly combined. Scrape the bottom of the bowl with a rubber spatula to thoroughly and evenly incorporate all of the ingredients.
  3. Add the eggs, one at a time, mixing thoroughly after each addition and scraping the bottom of the bowl with a rubber spatula.
  4. Mix the in the cream and beat until smooth, but do not overmix.
  5. Pour the batter into the pan with the baked crust.
  6. Place the springform pan into a sheet pan and pour 1/2 cup boiling water into the bottom of the pan.
  7. Place in the middle rack over the oven and bake for 2 hours or until the top is lightly browned and the cake is just set but still jiggly.
  8. Remove the cake pan from the water and sheet pan. Let set for 1 hour at room temperature and then let the cake in a refrigerator for an additional 12 hours.

For the Whipped Cream:

  1. Whip the cream, sugar, and hazelnut extract in a medium bowl until stiff peaks form. Spoon or pipe onto the top of the cake.

For the Ganache:

  1. In a microwave-safe bowl, combine the chocolate chips and the whipped cream and microwave for 1 minute.
  2. Stir the chocolate and the cream together until it is smooth and glossy.
  3. Drizzle ganache on the top of the cheesecake and dust with chopped hazelnuts and chocolate chips.