Chocolate Hazelnut Ganache Cheesecake with Crunchy Nut Topping Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, chill the cheesecake fully before cutting and dip the knife in hot water between cuts. Wipe the blade dry each time so the ganache stays glossy and the layers stay distinct. A warm offset spatula helps lift each slice without tearing the crust or the topping.

Keep the ganache at a steady, warm pouring temperature while you spread it, and work quickly so it does not thicken before it reaches the edges.

Store-bought or homemade chocolate cookie crumbs work equally well, but press them firmly so the base holds together. Avoid overmixing the cream cheese batter, since extra air can cause the surface to crack.

Variations

• Salted caramel finish: Drizzle a thin layer of salted caramel over the ganache before adding the garnish. Use the same method, keeping the caramel slightly warm so it spreads without pooling, and chill until set before slicing.
• Extra hazelnut crunch: Stir half of the chopped hazelnuts into the cookie crumbs for the crust. This adds a toasted, nutty layer beneath the filling and keeps the crust crisp when chilled.
• Milk chocolate version: Replace the dark chocolate in the ganache with milk chocolate for a sweeter, creamier finish. Keep the same cream ratio and spread the ganache while warm for an even surface.
• Mini cheesecakes: Divide the crust and filling among a muffin tin lined with paper liners. Bake for about 20 minutes, chill, then spoon a small amount of ganache over each one and finish with chopped hazelnuts.

Storage and make-ahead

Fridge

Keep the cheesecake covered in the refrigerator for up to 4 days, and keep the cut slices in an airtight container to protect the ganache.

Store the cheesecake covered in the refrigerator, where the ganache keeps its gloss and the filling stays creamy. Cover the pan loosely with plastic wrap or foil so the top does not pick up odors from other foods.

Keep it chilled whenever it is not being served, and do not leave it out for more than two hours. Leftover slices should be stored in an airtight container, placed between sheets of parchment so the garnish does not stick to the surface.

This cheesecake is an excellent make-ahead dessert. Bake the crust and cheesecake layer one day before you plan to serve, then chill it overnight so the filling sets firmly. Spread the ganache and add the hazelnut and chocolate garnish on the day you serve, or the same evening.

Assembling the topping close to serving keeps the hazelnuts crisp and the grated chocolate fresh-looking. Once the ganache is set, cover the cheesecake loosely and keep it refrigerated until you are ready to slice.

Serving ideas

Serve the cheesecake chilled, cut into 12 even slices with a warm, dry knife. Bring the slices to room temperature for about 10 minutes before serving so the cheesecake softens slightly and the ganache becomes creamy.

A small spoonful of lightly whipped cream or a few extra chopped hazelnuts on each plate adds contrast without overwhelming the chocolate flavor. Pair it with a cup of black coffee or a glass of cold milk for a classic dessert pairing.

Arrange the slices on individual plates so each guest can see the crust, the cheesecake filling and the glossy ganache layer. For a dinner party, place a whole hazelnut or a few chocolate shavings on each plate for a finished look. Keep the cheesecake cold until serving time, and remove it from the refrigerator only when you are ready to cut.

Frequently asked questions

Recipe card

Chocolate Hazelnut Ganache Cheesecake with Crunchy Nut Topping

Prep 40 minCook 0 minRest 4 hTotal 4 h 40 minServes 12

Ingredients

• 1 cup whole hazelnuts, roughly chopped
• 2 oz dark chocolate, for grating
• 1 1/2 cups chocolate cookie crumbs
• 5 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1 1/2 cups heavy cream
• 8 oz dark chocolate, finely chopped
• 1/2 cup chocolate hazelnut spread
• 1 tsp vanilla extract

Instructions

1. Set the whole hazelnuts on a cutting board and chop them with a large chef's knife until coarsely crushed into rough pieces. Set aside about half for the topping and reserve the rest for the ganache if you want extra crunch. Keep a few larger pieces for the finish.
2. Hold the block of dark chocolate against a box grater and grate it over the board, collecting the fine curls and shavings. Keep the shavings in a small bowl, cool and covered, until you need them for the finish.
3. Preheat the oven to 350°F (175°C). Stir the chocolate cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into the base and 1 inch up the sides of a 9-inch springform pan, then bake for 10 minutes and cool.
4. Beat the softened cream cheese and sugar in a bowl until smooth and fluffy, about 3 minutes. Add the eggs one at a time, beating briefly after each, then mix in the vanilla. Scrape the bowl often so no lumps remain.
5. Pour the cream cheese batter over the cooled crust and smooth the top. Bake for 45 to 50 minutes until the edges are set and the center barely moves. Cool on a rack, then chill for at least 4 hours.
6. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the finely chopped dark chocolate in a glass bowl and let it sit for 2 minutes. Whisk gently until smooth, then stir in the chocolate hazelnut spread until glossy.
7. Pour the warm ganache over the chilled cheesecake and spread it evenly to the edges with an offset spatula. Scatter the chopped hazelnuts over the still-soft surface so they settle into the ganache.
8. Arrange the remaining whole hazelnuts around the rim and sprinkle the grated chocolate shavings and chopped nut pieces over the top. Chill for at least 2 hours until the ganache is set and the surface is firm.
9. Run a thin knife under hot water, wipe it dry, and cut the cheesecake into 12 even slices. Lift each slice with an offset spatula to reveal the layers of crust, cheesecake and ganache.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

42 g

Fat

36 g

Fiber

3 g

Sugar

30 g

Sodium

310 mg

Automatic estimate from the ingredient list, not laboratory-verified.