Hazelnut and Chipped Chocolate Cheesecake: A Decadent Delight

Craving a dessert that’s rich, creamy, and utterly irresistible? Look no further than this Hazelnut and Chipped Chocolate Cheesecake! This recipe combines the nutty goodness of hazelnuts with the bittersweet charm of dark chocolate chips, all nestled in a smooth, velvety cheesecake base. Perfect for special occasions or simply when you need a little indulgence, this cheesecake is sure to impress.

## Why This Hazelnut and Chipped Chocolate Cheesecake is a Must-Try

* **Unforgettable Flavor Combination:** Hazelnuts and chocolate are a match made in culinary heaven. The earthy, slightly sweet notes of the hazelnuts perfectly complement the intense, slightly bitter flavor of the dark chocolate chips.
* **Luxurious Texture:** The creamy cheesecake filling, made with high-quality cream cheese, is incredibly smooth and decadent. The added hazelnuts and chocolate chips provide a delightful textural contrast.
* **Impressive Presentation:** This cheesecake looks as good as it tastes. The beautiful swirls of hazelnut paste and the scattering of chocolate chips make it a show-stopping dessert.
* **Make-Ahead Convenience:** Cheesecake is a fantastic make-ahead dessert. You can prepare it a day or two in advance, allowing the flavors to meld and deepen.
* **Versatile for Adaptations:** While this recipe is perfect as is, you can easily adapt it to suit your preferences. Try using different types of chocolate, adding a hint of coffee, or experimenting with different nut varieties.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. This will make the baking process smoother and more enjoyable.

### For the Crust:

* 1 ½ cups (about 150g) graham cracker crumbs (or digestive biscuits, speculoos cookies)
* ¼ cup (50g) granulated sugar
* 6 tablespoons (85g) unsalted butter, melted
* ¼ cup (30g) finely ground hazelnuts

### For the Filling:

* 32 ounces (900g) cream cheese, softened to room temperature
* 1 ½ cups (300g) granulated sugar
* ½ cup (120ml) heavy cream
* 1 teaspoon vanilla extract
* ½ teaspoon hazelnut extract (optional, but recommended for enhanced flavor)
* 4 large eggs
* ½ cup (120g) hazelnut paste (or Nutella, but hazelnut paste is less sweet)
* ½ cup (85g) dark chocolate chips, finely chopped

### For the Topping (Optional):

* ¼ cup (35g) chopped hazelnuts, toasted
* ¼ cup (45g) dark chocolate chips

## Equipment Needed

* 9-inch springform pan
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Rubber spatula
* Measuring cups and spoons
* Baking sheet
* Aluminum foil (for water bath, if using)

## Step-by-Step Instructions

Follow these detailed instructions to create your own stunning Hazelnut and Chipped Chocolate Cheesecake.

### Step 1: Prepare the Crust

1. **Preheat the oven:** Preheat your oven to 350°F (175°C).
2. **Combine dry ingredients:** In a medium bowl, combine the graham cracker crumbs, granulated sugar, and finely ground hazelnuts. Mix well.
3. **Add melted butter:** Pour the melted butter into the dry ingredients and stir until the mixture is evenly moistened and resembles wet sand.
4. **Press into the pan:** Press the crumb mixture firmly and evenly into the bottom of the springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help press it down.
5. **Bake the crust:** Bake the crust for 8-10 minutes, or until lightly golden brown. This will help it set and prevent it from becoming soggy. Remove from the oven and let it cool completely.
6. **Reduce Oven Temperature:** Reduce the oven temperature to 325°F (160°C) once the crust is removed.

### Step 2: Make the Cheesecake Filling

1. **Beat the cream cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps.
2. **Add sugar gradually:** Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined. Be careful not to overbeat.
3. **Incorporate heavy cream and extracts:** Add the heavy cream, vanilla extract, and hazelnut extract (if using) to the cream cheese mixture. Beat until smooth and well combined.
4. **Add eggs one at a time:** Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing the batter, as this can cause the cheesecake to crack. Overmixing incorporates too much air.
5. **Swirl in the hazelnut paste:** Gently warm the hazelnut paste in the microwave for 15-20 seconds, or until it is slightly softened. This will make it easier to swirl into the batter. Drop spoonfuls of the hazelnut paste over the cheesecake filling. Use a knife or skewer to create swirls throughout the batter. Be careful not to overmix.
6. **Fold in the chocolate chips:** Gently fold in the chopped dark chocolate chips into the cheesecake filling, ensuring they are evenly distributed.

### Step 3: Bake the Cheesecake

1. **Prepare the water bath (optional but recommended):** A water bath helps to bake the cheesecake evenly and prevents it from cracking. Wrap the bottom of the springform pan tightly with several layers of aluminum foil to prevent water from seeping in. Place the wrapped springform pan inside a larger baking pan. If you skip the water bath, you may see surface cracks, but the taste will not be significantly impacted.
2. **Pour in the filling:** Carefully pour the cheesecake filling into the prepared crust.
3. **Add hot water:** If using a water bath, pour hot water into the outer baking pan until it reaches about halfway up the sides of the springform pan. The water should be hot, not just warm. This helps create a gentle and humid baking environment.
4. **Bake:** Bake in the preheated oven for 65-75 minutes, or until the edges of the cheesecake are set and the center is slightly wobbly. The cheesecake should still have a slight jiggle in the center.
5. **Turn off the oven and let it cool:** Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually and prevents it from cracking.
6. **Refrigerate:** Remove the cheesecake from the oven (and water bath, if using) and let it cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

### Step 4: Garnish and Serve (Optional)

1. **Prepare the topping:** If desired, toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and lightly golden brown. Be careful not to burn them.
2. **Garnish the cheesecake:** Before serving, remove the cheesecake from the springform pan. Sprinkle the toasted hazelnuts and chocolate chips over the top of the cheesecake.
3. **Serve:** Slice and serve the Hazelnut and Chipped Chocolate Cheesecake. Enjoy!

## Tips for Success

* **Use room temperature cream cheese:** This is crucial for a smooth and creamy cheesecake filling. If the cream cheese is cold, it will be difficult to beat out the lumps.
* **Don’t overmix the batter:** Overmixing incorporates too much air into the batter, which can cause the cheesecake to rise too quickly and then crack as it cools. Mix until just combined.
* **Use a water bath:** While optional, a water bath is highly recommended to prevent cracking and ensure even baking.
* **Cool the cheesecake gradually:** Cooling the cheesecake slowly, first in the oven and then in the refrigerator, helps to prevent cracking.
* **Chill completely before serving:** Chilling the cheesecake for at least 4 hours, or preferably overnight, allows it to set completely and develop its flavor.
* **Use high-quality ingredients:** The quality of the ingredients will directly impact the taste of the cheesecake. Use good quality cream cheese, chocolate, and hazelnuts.
* **Toast the Hazelnuts:** Toasting hazelnuts enhances their flavor significantly.
* **Adjust Sweetness:** If you prefer a less sweet cheesecake, reduce the amount of sugar slightly.
* **Variations:** Feel free to experiment with different flavors and toppings. Consider adding a swirl of caramel, using different types of chocolate, or topping with fresh berries.

## Troubleshooting

* **Cracked Cheesecake:** The most common issue with cheesecake is cracking. This can be caused by overbaking, overmixing, or cooling the cheesecake too quickly. Using a water bath and cooling the cheesecake gradually can help prevent cracking. If your cheesecake does crack, don’t worry! You can easily cover it with a topping of whipped cream, chocolate ganache, or fruit.
* **Soggy Crust:** A soggy crust can be caused by not baking it long enough or by using too much butter. Make sure to bake the crust until it is lightly golden brown and firm. You can also brush the crust with a thin layer of melted chocolate before adding the filling to create a moisture barrier.
* **Lumpy Filling:** A lumpy filling is usually caused by using cold cream cheese. Make sure the cream cheese is softened to room temperature before beating it. You can also try using a food processor to blend the cream cheese until smooth.
* **Cheesecake Not Setting:** If your cheesecake is not setting, it may not have been baked long enough. Bake until the edges are set and the center is slightly wobbly. You can also try chilling the cheesecake for a longer period of time.

## Serving Suggestions

* Serve chilled as a dessert.
* Pair with fresh berries or fruit compote.
* Add a dollop of whipped cream or a scoop of vanilla ice cream.
* Drizzle with chocolate sauce or caramel sauce.
* Serve with a cup of coffee or tea.

## Storage Instructions

* Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
* You can also freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

## Nutrition Information (approximate, per slice)

* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 18-25g
* Cholesterol: 150-200mg
* Sodium: 200-300mg
* Carbohydrates: 35-45g
* Sugar: 25-35g
* Protein: 6-8g

(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)

## Conclusion

This Hazelnut and Chipped Chocolate Cheesecake is a truly special dessert that’s perfect for any occasion. The combination of flavors and textures is simply divine. So, gather your ingredients, follow the instructions, and prepare to indulge in a slice of pure bliss! This recipe, while requiring a bit of time and attention, is well worth the effort for the spectacular result it delivers. Enjoy!