Hazelnut Praline Chocolate Cheesecake with Caramel Swirl Tips, FAQ & printable recipe

Tips for success

Chill the springform pan for 10 minutes after pressing the crust so it holds its shape while baking. Choose a level shelf in the oven and turn the pan halfway through baking if your oven heats unevenly. Keep all dairy at room temperature to avoid lumps in the filling, and scrape the bowl often while mixing. A warm, dry knife gives the cleanest slices, so wipe it between every cut.

Store the praline and chocolate curls separately in a dry container until you are ready to top the cheesecake, so the chocolate does not soften or bloom. Make the caramel sauce in advance and keep it at room temperature so it stays pourable.

Use the thin knife to release the cheesecake from the pan, running it gently along the edge in one slow pass. Serve the cheesecake chilled, and let each slice sit at room temperature for 5 minutes before eating for the best texture.

Variations

• Salted caramel top: Add a pinch of flaky salt over the caramel swirl before the praline. The salt brings out the milk chocolate and the roasted hazelnut flavor, and it adds a clean finish to each slice without changing the layers.
• Gingersnap crust: Swap the graham cracker or biscuit crumbs for gingersnap crumbs of the same weight. The warm spice pairs well with the hazelnut praline and the milk chocolate, and it gives the crust a deeper, slightly peppery note.
• Dark chocolate ganache: Use a bittersweet chocolate spread or melt a small amount of dark chocolate into the warm cream before spreading it over the filling. The darker chocolate makes the top layer less sweet and gives the cheesecake a more intense cocoa flavor.
• Whole hazelnut crown: Arrange a full ring of whole roasted hazelnuts around the outer edge, then add a second, smaller ring toward the center. This gives a more formal look for a holiday table, and it lets guests see the praline pieces clearly before slicing.

Storage and make-ahead

Fridge

Keep the cheesecake covered in the refrigerator for up to 4 days, away from strong odors, and bring it out only for serving.

Keep the cheesecake covered in the refrigerator on a flat shelf, away from strong-smelling foods. Store the whole cheesecake, or the cut wedges placed in an airtight container, so the surface does not dry out or absorb odors. Before serving, check that the praline and chocolate curls still look crisp and fresh.

Do not leave the cheesecake at room temperature for more than 2 hours. Any cheesecake left out during serving should be returned to the refrigerator within that time. Eat the cheesecake within 4 days for the best flavor and texture, and discard any slice that smells sour or looks discolored.

You can make the biscuit crust and chop the hazelnuts up to one day ahead and keep them at room temperature in separate airtight containers. The filling and baked cheesecake can be made a full day in advance, then chilled overnight so that it sets firmly. Add the praline, chocolate curls and caramel just before serving so they stay crisp and glossy.

Making the cheesecake a day ahead also makes slicing easier, because the layers have time to set. Keep the caramel sauce at room temperature and warm it slightly before drizzling. The cheesecake can be decorated up to 2 hours before serving and returned to the refrigerator until it is time to slice.

Serving ideas

Serve each wedge chilled, with a few extra chopped hazelnuts and a spoonful of caramel sauce on the side for guests who want more. Use a warm, thin knife to cut clean slices, and place each wedge on a small plate so the layers show.

The biscuit crust, smooth filling and chocolate ganache make a rich dessert, so small portions are often enough. Pair the cheesecake with coffee, tea or a glass of cold milk for a simple dessert course.

For a dinner party, set the cheesecake in the center of the table and let guests cut their own wedges, which keeps the decoration intact until the last moment. Add a few whole hazelnuts and a small bowl of extra praline on the side so everyone can add more crunch. Serve the cheesecake at the end of a meal with fresh fruit or a light coffee, and keep the room cool so the chocolate stays firm and the filling holds its shape.

Frequently asked questions

Recipe card

Hazelnut Praline Chocolate Cheesecake with Caramel Swirl

Prep 45 minCook 1 hRest 6 hTotal 7 h 45 minServes 12

Ingredients

• 1 cup whole roasted hazelnuts, finely chopped in coarse pieces and crumbs
• 4 oz milk chocolate bars, broken into chunks
• 2 oz milk chocolate block, for grating into fine curls
• 8 oz graham cracker or biscuit crumbs
• 5 tbsp unsalted butter, melted
• 32 oz cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup chocolate hazelnut spread
• 1/3 cup heavy cream
• caramel sauce, store-bought or made ahead, for swirling, to taste

Instructions

1. Chop the roasted hazelnuts on a wooden board with a large chef's knife until they form coarse pieces and fine crumbs. Set aside half of the chopped pieces for the topping, and break the milk chocolate bars into chunks beside the nuts.
2. Grate the milk chocolate block over a box grater so that fine curls fall onto the board. Scatter the curls among the halved hazelnuts and set them aside for decorating the top of the cheesecake.
3. Preheat the oven to 325°F (163°C). Mix the biscuit crumbs with the melted butter and press the mixture firmly over the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool.
4. Beat the softened cream cheese and sugar in a mixer until smooth. Add the eggs one at a time, then the sour cream and vanilla, mixing on low speed until just combined. Stir in the melted chocolate from the bars if desired.
5. Pour the filling over the cooled crust and spread it evenly. Warm the chocolate hazelnut spread with the heavy cream until smooth, then spoon this glossy ganache over the filling and smooth the top.
6. Set the springform pan in a larger pan with hot water halfway up its sides, wrap the base in foil, and bake at 325°F (163°C) for about 55 minutes until the edges are set and the center is moist and tender. Turn off the oven and leave the door ajar for 30 minutes, then chill for at least 6 hours.
7. Sprinkle the chopped praline hazelnut pieces and the chocolate curls over the top, pressing them lightly into the ganache so they stay in place. Chill again until firm before unmolding.
8. Run a thin knife around the edge, release the springform ring, and move the cheesecake to a serving plate. Drizzle caramel sauce in a swirl over the top, arrange whole hazelnuts around the rim, and sprinkle crushed praline.
9. Slice the cheesecake in half with a thin knife, cleaning the blade between cuts, to reveal the layered interior. Cut the halves into 12 wedges and serve chilled.

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

Food safety: The eggs in the filling are set but not cooked through to a firm custard in this method.

Estimated nutrition per serving

Calories

520

Protein

9 g

Carbohydrates

46 g

Fat

34 g

Fiber

2 g

Sugar

36 g

Sodium

380 mg

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