This Triple Chocolate Raspberry Hazelnut Cheesecake made with Nutella & three types of chocolate is super creamy and delicious.
As I mentioned in an earlier post, I hosted Easter this year and I was dying to try out a new cheesecake recipe. Originally, I started off thinking I was just going to do a Chocolate Hazelnut version, but I thought that raspberries would also give this a nice flavor.
The flavor combination of chocolate, raspberries and hazelnuts is one of my favorites and this cheesecake was super creamy; not dense like other cheesecakes I’ve had.
How do you make Triple Chocolate Raspberry Hazelnut Cheesecake?
Start by making the crust by pulsing the graham crackers, hazelnuts and sugar in a food processor until they are chopped fine. Gradually pour in the butter until it is mixed well and crumbly.
Lightly butter the bottom and sides of a 10-inch round spring form pan using approximately with the butter. Press the graham cracker mixture into the bottom of the pan and come up about 1/2-inch on the sides. Bake at 350°F for 5 minutes then remove and let cool.
I’ll definitely be making this Triple Chocolate Raspberry Hazelnut Cheesecake again. It does taste best if you make it a day before you are ready to serve so that the cheesecake has time to properly set so plan accordingly.
This cheesecake also freezes well as long as you wrap it tightly in plastic wrap; then cover it in foil. ~Enjoy!
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Ingredients
For the Crust
- 16 chocolate graham crackers
- 1/2 cup chopped hazelnuts
- 1/4 cup granulated sugar
- 1/2 cup melted salted butter (4 ounces)
- 1 teaspoon butter
For the Filling
- 2 pounds cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 cup raspberry liquor
- 1/2 cup nutella (or other hazelnut spread)
- 2 teaspoon vanilla extract
- 1 ounce dark chocolate, chopped fine
- 1 ounce semi-sweet chocolate, chopped fine
- 1 ounce white chocolate chopped fine
Instructions
- For the Crust
- Pulse the graham crackers, hazelnuts and sugar in a food processor until they are chopped fine. Gradually pour in the butter until it is mixed well and crumbly.
- Lightly butter the bottom and sides of a 10-inch round spring form pan using approximately with the butter. Press the graham cracker mixture into the bottom of the pan and come up about 1/2-inch on the sides. Bake at 350°F for 5 minutes then remove and let cool.
- For the Filling
- In a bowl, cream together the cream cheese and sugar.
- Next, add the eggs, raspberry liquor and vanilla extract and mix until well blended and smooth.
- Fold in the Nutella and three types of chocolate; then pour filling into the cooled crust. Place pan on top of a sheet pan and add 2 cups of water to the bottom of the pan; creating a water bath.
- Bake 350°F for approximately 1 hour or until the edges puff up and the center is set. Refrigerate for at least 8 hours until the cheesecake has fully cooled; then cut into 12 slices.
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Those are the best looking cakes Carrie! thanks for the step by step on how to make it…
Thank you!
Carrie, thanks for joining the cake extravaganza – I am simply blown away by all the fantastic cakes – and extremely hungry! Cheers