Perugian Style Chocolate Hazelnut Cheesecake Recipes

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NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE



No-Bake Chocolate Hazelnut Cheesecake image

Provided by Katie Lee Biegel

Categories     dessert

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
One 9-ounce package chocolate wafer cookies
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 cup chocolate hazelnut spread
1/2 cup confectioners' sugar
One 12-ounce tub whipped topping
1/2 cup toasted hazelnuts, chopped

Steps:

  • Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
  • In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
  • In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

HAZELNUT AND CHIPPED CHOCOLATE CHEESECAKE



Hazelnut and Chipped Chocolate Cheesecake image

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.

Provided by Eleanor Johnson

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 15m

Yield 12

Number Of Ingredients 12

2 cups semisweet chocolate chips
1 ½ cups vanilla wafer crumbs
¾ cup toasted, ground hazelnuts
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, beaten
3 tablespoons hazelnut liqueur
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur

Steps:

  • 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.
  • 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 : Calories 706.6 calories, Carbohydrate 68 g, Cholesterol 117.8 mg, Fat 43.7 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 23.6 g, Sodium 275.4 mg, Sugar 21.2 g

FRANGELICO (HAZELNUT) CHEESECAKE



Frangelico (Hazelnut) Cheesecake image

Rich and creamy hazelnut flavored cheesecake with chocolate accents. Best served with Frangelico flavored and slightly sweetened whipped cream. Enjoy!

Provided by heidi

Categories     Cheesecake

Time 2h30m

Yield 1 cheesecake, 20 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 cup hazelnuts, toasted and coarsely ground (Filbert nuts)
1/3 cup butter
4 (8 ounce) packages cream cheese (Philadelphia brand, full-fat)
1 cup sugar
3 tablespoons all-purpose flour
1/3 cup Frangelico
4 large eggs
1 egg yolk
1/3 cup chocolate chips (any chocolate will do)

Steps:

  • Place oven rack in the middle of the oven.
  • Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
  • Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
  • Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
  • Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
  • Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
  • Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.

Nutrition Facts : Calories 316.5, Fat 23, SaturatedFat 12.9, Cholesterol 109.8, Sodium 172.3, Carbohydrate 22.8, Fiber 0.7, Sugar 15.4, Protein 6.2

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