Desserts · Part 1 of 3: Ingredients
Ferrero Hazelnut Praline Nutella Ganache Cheesecake
- Prep
- Cook
- Total
- Serves
- 12
This cheesecake is a showstopper: a buttery wafer crust, a cloud-like hazelnut praline filling, and a glossy Nutella dark chocolate ganache.
It's crowned with crunchy roasted hazelnuts and chocolate truffles, making every bite a mix of creamy, crunchy, and chocolatey. The tall layers create a beautiful cross-section when sliced, perfect for special occasions or when you want to impress.
Inspired by the beloved chocolate-hazelnut candy, this cheesecake layers a rich praline cream cheese filling over a crispy wafer shell crust.
It's topped with a warm, glossy ganache made from Nutella and dark chocolate, then finished with toasted hazelnuts and truffles. The result is a dessert that's as gorgeous as it is delicious, with a balance of textures that keeps everyone coming back for more.
Ingredients
- 1 1/2 cups roasted hazelnuts, chopped
- 1 cup crispy wafer shells, crushed
- 8 oz milk hazelnut gianduia chocolate, grated
Filling
- 24 oz cream cheese, softened
- 1 cup hazelnut praline paste
- 1/2 cup confectioners' sugar
- 2 tsp vanilla extract
- 1 1/2 cups heavy cream, cold
Ganache
- 1 cup Nutella
- 4 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
Topping
- 12 hazelnut truffles
- 1/4 cup toasted hazelnuts, chopped
Why this recipe works
The combination of cream cheese and hazelnut praline paste creates a filling that is both tangy and nutty, with a smooth, mousse-like texture. Whipping the cream separately and folding it in keeps the filling light and airy, so it doesn't feel overly dense. This method ensures a creamy, luxurious bite every time.
The warm ganache is poured over the chilled filling, creating a glossy, fudge-like top that sets into a soft, shiny layer.
The contrast between the cold, creamy filling and the slightly warm ganache helps the layers adhere, while the chopped hazelnuts and wafer crust add crunch. This assembly technique yields a visually stunning, multi-textured dessert.
Notes and substitutions
Use full-fat cream cheese for the best texture and flavor. Make sure it's softened before beating to avoid lumps.
The hazelnut praline paste can be found in specialty baking stores or online; it adds a deep, roasted hazelnut flavor that is essential to the dish. If unavailable, use hazelnut butter blended with a little confectioners' sugar.
For the wafer crust, any crisp wafer cookies or sugar cones work. Crush them finely but leave some texture for crunch. The gianduia chocolate can be substituted with milk chocolate and finely chopped hazelnuts. Use high-quality dark chocolate for the ganache to balance the sweetness of the Nutella.
- hazelnut praline paste: Use 1 cup of smooth hazelnut butter blended with 2 tablespoons of confectioners' sugar.
- crispy wafer shells: Use crushed sugar cones or crisp chocolate wafer cookies.
- milk hazelnut gianduia chocolate: Use milk chocolate with 1/2 cup finely chopped roasted hazelnuts folded in.
- hazelnut truffles: Use chocolate hazelnut candies or homemade hazelnut truffles.
Equipment
- 9-inch springform pan
- box grater
- stand mixer or hand mixer
- spatula
- mixing bowls
- saucepan
- cake server