Ingredients
Method
- Preheat the oven to 400 F. Wrap a 9-inch springform cheesecake pan in aluminum foil to prevent leaks. Set the wrapped pan aside. Place about an inch of water in a 10 or 12-inch cake pan to create a water bath.
- Combine crushed chocolate cookies and butter to form the crust. Press the mixture evenly across the bottom and up the sides of the cheesecake pan. Set aside.
- Preheat the oven to 375 F.
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and hand mixer. Stir on low until combined and smooth. Scrape the sides of the bowl.
- Add eggs one at a time. Stir after each addition and scrape the bowl.
- Add chocolate hazelnut spread, heavy cream, and salt. Beat the mixture on low speed until well mixed and smooth. Scrape the sides of the bowl as needed.
- Pour the cheesecake filling into the prepared cookie crust. Place the cheesecake in the water bath. Put the cheesecake and water bath on the center rack of the oven.
- Bake at 375 F for 15 minutes. Without opening the oven door, lower the temperature to 325 F and bake an additional 50-60 minutes until the cheesecake center is set but still jiggles slightly.
- Once the cheesecake is ready, crack open the oven door. Turn off the oven, but leave the cheesecake inside with the door cracked open for 20 minutes to cool gradually and prevent cracks.
- After 20 minutes, remove the cheesecake from the oven, then remove it from the water bath. Set the springform pan on a rack to cool for 30-60 minutes. Loosely cover the cheesecake with plastic wrap and place it in the refrigerator to cool completely. If the cheesecake is still warm, place a paper towel on top, under the plastic wrap, to catch condensation.
- Refrigerate the cheesecake in the pan for at least 4 hours, preferably overnight.
- Once the cheesecake has completely chilled, make the optional toppings.
- To make the Nutella ganache: Combine chocolate hazelnut spread and heavy cream in a small microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat as needed until smooth and slightly runny. Let it rest for a few minutes until no longer hot, then drizzle over the chilled cheesecake.
- To make the Frangelico whipped cream: Place heavy cream in a chilled mixing bowl. Use the whisk attachment if using a stand mixer. Whip the heavy cream at low speed until bubbles form. Add powdered sugar. Whip at medium speed until it just thickens, but no distinct peaks form. Add hazelnut liquor. Increase speed to high and whip until medium-to-firm peaks form. Pipe the whipped cream around the edge of the cheesecake, and serve any extra on the side, if desired.
- Decorate the cheesecake with Ferrero Rocher truffles and chopped toasted hazelnuts. Enjoy!
- Store extra cheesecake in the refrigerator, loosely covered, for 3 days.
Notes
Ingredient Swap: I've found that if you don't have Frangelico for the whipped cream, a teaspoon of pure vanilla extract or even a different nut-flavored liqueur works wonderfully to complement the hazelnut notes.
Baking Tip: I learned the hard