Best Italian Chocolate Hazelnut Cheesecake Pie Recipes

ITALIAN-STYLE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Crust:.
• Combine all ingredients, then press onto bottom of springform pan.
• Filling:.
• Preheat oven to 325°F with rack in middle.
• Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.
• Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.
• Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
• Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.).

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

CREAMY HAZELNUT PIE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.

EASY NUTELLA CHEESECAKE

Steps:

• Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,