Desserts · Part 1 of 3: Ingredients
Chocolate Hazelnut Ganache Cheesecake with Crunchy Nut Topping
- Prep
- Cook
- Total
- Serves
- 12
Glossy dark chocolate, roasted hazelnuts and a crisp cookie base come together in one dessert that slices cleanly and looks striking on any table. It is a practical choice for a dinner party because most of the work happens ahead of time.
This chocolate hazelnut ganache cheesecake pairs a creamy cream cheese filling with a layer of silky chocolate hazelnut ganache and a crunchy topping of chopped nuts. The method is straightforward: prepare a chocolate cookie crust, bake a simple cheesecake layer, then spread a warm ganache over the chilled cake.
Finish with grated chocolate and whole hazelnuts for texture and a bakery-style look. The cheesecake sets firmly overnight, which makes it easy to plan ahead.
Each slice shows the crust, the smooth filling and the ganache, so the layers stay visible when you cut it. Use a springform pan so the cake releases cleanly, and allow enough chilling time so the ganache sets into a firm, glossy surface.
Ingredients
Topping
- 1 cup whole hazelnuts, roughly chopped
- 2 oz dark chocolate, for grating
Chocolate cookie crust
- 1 1/2 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
Cheesecake
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
Chocolate hazelnut ganache
- 1 1/2 cups heavy cream
- 8 oz dark chocolate, finely chopped
- 1/2 cup chocolate hazelnut spread
Cheesecake
- 1 tsp vanilla extract
Why this recipe works
Baking the cheesecake low and slow keeps the filling smooth and prevents cracks. Beating the cream cheese until fully smooth before adding the eggs one at a time gives a dense yet creamy texture that holds its shape when sliced. Chilling the cheesecake first gives the warm ganache a cool base, so it spreads evenly and sets into a firm glossy layer rather than sliding down the sides.
Chopping the hazelnuts by hand leaves rough pieces that stay crunchy, while the grated chocolate adds fine shavings that melt slightly into the surface.
Spreading the ganache while it is still soft lets the hazelnuts settle in place, so the topping stays attached when the cheesecake is cut. Each step builds on the one before, so the finished dessert has layers of flavor and texture from the crust to the top.
Notes and substitutions
Choose a good-quality dark chocolate with a clear cocoa percentage, since it sets the flavor of both the ganache and the grated topping. Use a chocolate hazelnut spread for depth in the ganache, and keep the cream cheese at true room temperature so it blends without lumps. Full-fat heavy cream gives the ganache its smooth, glossy finish and helps it set firmly.
You will need a 9-inch springform pan, a sturdy chef's knife and cutting board for the nuts, a box grater for the chocolate, an electric mixer, and an offset spatula for spreading.
A glass bowl helps you watch the ganache come together. If you cannot find chocolate cookie crumbs, use graham cracker crumbs with cocoa powder, as shown in the substitutions below, and keep the crust pressed firm so it slices cleanly.
- chocolate cookie crumbs: graham cracker crumbs with 2 tbsp cocoa powder added
- chocolate hazelnut spread: 2 tbsp hazelnut paste or more dark chocolate, melted
- heavy cream: full-fat cream of the same richness only; lighter cream will not set as firmly
Equipment
- 9-inch springform pan
- chef's knife
- cutting board
- box grater
- glass mixing bowl
- electric mixer
- offset spatula
- aluminum foil