Hazelnut Chocolate Ganache Cheesecake with Praline Crunch Tips, FAQ & printable recipe

Tips for success

Chill the cheesecake fully before topping it. A cold base keeps the ganache from melting into the filling and gives clean, sharp edges when you pour. If you are in a hurry, do not skip the chilling time; it is what makes the slices hold their shape.

Warm your knife in hot water and wipe it dry between each cut. This keeps the top ganache and the crumb crust from dragging. The fine chocolate shavings look best added just before the cheesecake goes into the refrigerator to set, since they adhere to the wet ganache.

Variations

• Crunchy Praline Crust: Mix 1/2 cup finely chopped toasted hazelnuts into the wafer crumbs before adding the butter. The crust becomes nuttier and crisper, and it pairs well with the chocolate hazelnut ganache on top.
• Dark Chocolate Top: Replace the milk chocolate in the ganache with dark chocolate for a less sweet, deeper flavor. Keep the same amount of hazelnut spread so the ganache still tastes of praline. Grate a little dark chocolate on top.
• Vanilla Bean Filling: Scrape the seeds of one vanilla bean into the cream cheese filling in place of the vanilla extract. The seeds add visible flecks and a rounder, floral sweetness that complements the hazelnut ganache.
• Mini Cheesecakes: Divide the crust and filling among lined muffin cups and bake for about 20 to 25 minutes until set. Top each with a spoonful of ganache, chopped hazelnuts and grated chocolate for individual servings.

Storage and make-ahead

Fridge

Store covered in the refrigerator for up to 4 days, away from strong odors, and keep leftovers in an airtight container.

Freezer

Freeze individual slices on a tray, then wrap them tightly; they keep for up to 1 month. Thaw overnight in the refrigerator before serving.

Reheat

This cheesecake is served cold and is not reheated. Let frozen slices thaw in the refrigerator for several hours before serving.

Keep the finished cheesecake covered in the refrigerator, where it stays good for up to 4 days. Store it on a flat shelf away from strong-smelling foods, because the cream cheese and sour cream absorb odors easily.

Leftover slices should go into airtight containers with a sheet of parchment between them to protect the ganache.

Cheesecake should not sit out at room temperature for more than 2 hours, so return any slices you are not serving straight to the refrigerator. Chill it promptly once it is cut, and keep the ganache covered so it stays glossy.

You can make this cheesecake up to 2 days ahead. Bake and chill the base first, then make the ganache and pour it on the day you plan to serve, since the top looks sharpest when it is fresh.

The ganache can also be made a day ahead, covered in the refrigerator, and gently rewarmed to a pourable consistency before use. Add the chopped hazelnuts and grated chocolate just before serving so they stay crisp and fresh. Keep the whole cheesecake covered and chilled until you slice it.

Serving ideas

Serve the cheesecake cold, straight from the refrigerator, with a sharp knife dipped in warm water. The creamy filling and firm ganache hold their shape best at this temperature, and the chopped hazelnuts keep their crunch.

Add a spoonful of whipped cream or a few extra whole hazelnuts on each plate for a simple finish that suits the chocolate and nut flavors.

For a relaxed dessert table, pair the cheesecake with coffee or a glass of cold milk. The rich, nutty flavor works well after a meal, and the thin slices are easy to share. Set the pan on a platter so guests can see the glossy top and the ring of whole hazelnuts before the first slice is cut.

Frequently asked questions

Recipe card

Hazelnut Chocolate Ganache Cheesecake with Praline Crunch

Prep 45 minCook 0 minRest 6 hTotal 6 h 45 minServes 12

Ingredients

• 1 cup crushed wafer cookies
• 3 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup whole hazelnuts, chopped, plus extra whole for the ring
• 4 oz solid milk chocolate, for grating
• 6 oz milk chocolate, finely chopped
• 1/2 cup chocolate hazelnut spread
• 1/2 cup heavy cream

Instructions

1. Spread the whole hazelnuts on a baking sheet and toast them in a 350°F (175°C) oven for 8 to 10 minutes until fragrant. Rub them in a towel to loosen the skins, then chop about 1 cup coarsely on a cutting board with a chef's knife. Keep a few whole nuts aside for the ring on top.
2. Stir the crushed wafer cookies with the melted butter until the crumbs look evenly moistened. Press them firmly and evenly over the bottom of the 9-inch springform pan, then chill the crust while you make the filling.
3. Beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing on low just until each is blended, then stir in the sour cream and vanilla. Pour the filling over the chilled crust and smooth the top.
4. Bake the cheesecake in a 325°F (163°C) oven until the edges are set and the center barely jiggles, for about 50 to 60 minutes. Eggs must reach 160°F (71°C) in the center to be cooked through. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before chilling it at least 4 hours.
5. Put the finely chopped milk chocolate and the hazelnut spread in a heatproof glass bowl. Heat the heavy cream in a medium saucepan until it steams and small bubbles form at the edges, then pour it over the chocolate. Wait 1 minute, then stir slowly until the ganache is smooth and glossy.
6. Let the ganache cool for 10 minutes until it is thick but still pourable. Pour it in a slow, steady stream from the bowl over the chilled cheesecake, then spread it evenly to the edges with an offset spatula. Sprinkle the chopped hazelnuts over the wet ganache and set the whole hazelnuts in a ring around the edge.
7. Grate the solid milk chocolate over a sheet of parchment on a box grater to make fine shavings and curls, then scatter them over the top. Chill the cheesecake for at least 4 hours until the ganache is firm. Release the springform ring, slice with a warm knife, and serve cold.

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

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

44 g

Fat

35 g

Fiber

2 g

Sugar

36 g

Sodium

320 mg

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