Hazelnut Chocolate Ganache Cheesecake with Praline Crunch

A cheesecake that tastes like a hazelnut praline bar, with a glossy chocolate top, a crunch of chopped nuts and a creamy pale interior. This dessert brings the flavors of a classic chocolate hazelnut spread into one slice that cuts cleanly and holds its shape on the plate.

This hazelnut chocolate ganache cheesecake uses a simple wafer cookie crust, a smooth cream cheese filling and a ganache built on chocolate hazelnut spread and milk chocolate.

The top is finished with chopped hazelnuts pressed into the wet ganache and a shower of fine grated milk chocolate, which gives every bite a little crunch and a clear chocolate and nut flavor.

Work in order: toast and chop the nuts, press the crust, bake the filling until set, then make and pour the ganache over the chilled cheesecake. Plan for a long chill, because the cheesecake needs several hours in the refrigerator before it slices neatly and the ganache firms up.

Ingredients

Why this recipe works

Baking the cheesecake low and slow keeps the filling creamy and prevents cracks across the top. The eggs set gently as the cream cheese thickens, so the center stays tender and smooth instead of dry. Turning off the oven and leaving the door cracked lets the temperature drop gradually, which protects the texture and reduces surface cracking.

Ganache works well on cheesecake because the chocolate and cream cool into a firm, glossy layer that holds its shine. Stirring the hazelnut spread into the melted chocolate makes the ganache taste of praline and keeps it spreadable.

Pouring it while it is still slightly warm, then letting it cool briefly, lets it level itself and set without running down the sides.

Notes and substitutions

Use cream cheese in blocks rather than the tub style, and let it soften fully at room temperature before beating. Lumps in cold cream cheese stay in the filling and can make the texture grainy. Sour cream adds tang and moisture, so keep it in the recipe even though the flavor is mostly chocolate and nut.

A 9-inch springform pan is the right size for this filling. A pan with a tight base is best, or wrap the outside in foil and set it in a water bath if you prefer a very even bake.

Chocolate hazelnut spread and milk chocolate are both sweet, so avoid adding extra sugar to the ganache. Chopping the hazelnuts yourself gives a better texture than store-bought chopped nuts.

• crushed wafer cookies: crushed graham crackers or chocolate cookie crumbs
• chocolate hazelnut spread: Nutella-style hazelnut spread (a generic chocolate hazelnut spread works equally well)
• sour cream: crème fraîche of the same amount for a slightly richer tang

Equipment

• 9-inch springform pan
• box grater
• chef's knife
• cutting board
• medium saucepan
• heatproof glass bowl
• offset spatula
• cake server