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Tasty Recipes Heavenly Chipped Chocolate and Hazelnut Cheesecake

Are you searching for recipes Heavenly Chipped Chocolate and Hazelnut Cheesecake, each of our site provides recipes Heavenly Chipped Chocolate and Hazelnut Cheesecake that an individual need Listed here are the dishes Heavenly Chipped Chocolate and Hazelnut Cheesecake of which you need

Heavenly Chipped Chocolate and Hazelnut Cheesecake

"A chocoholic's dream. Something for a very special occasion."

Ingredients :

  • 1/3 cup semisweet chocolate chips
  • 1 1/2 cups vanilla wafer crumbs
  • 3/4 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
  • 2/3 cup semisweet chocolate chips
  • 13 skinned, toasted hazelnuts
  • 1/4 cup sour cream, room temperature
  • 1 tablespoon hazelnut liqueur

Instructions :

Prep : 1H Cook : 12M Ready in : 3H
  • 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.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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