There’s something magical about Christmas baking, isn’t there? The moment my kitchen fills with the scent of chocolate and toasted hazelnuts, I’m instantly transported back to childhood winters spent watching my mum whip up her famous Chocolate-Hazelnut Christmas Cheesecake. She’d always let me lick the mixing bowl clean (still do, if we’re being honest), and that first rich, creamy bite felt like unwrapping a present.
This isn’t just any cheesecake; it’s pure holiday joy in dessert form. The chocolate-hazelnut spread gives it that nostalgic Nutella-like flavor we all adore, while the digestive biscuit base adds the perfect buttery crunch. What I love most? It looks fancy but comes together with barely any effort. No water baths, no fancy techniques, just simple ingredients transformed into something spectacular.
Every December, this cheesecake becomes the star of our family gatherings. My niece calls it “Santa’s secret snack,” and honestly, I think she might be right. The way the creamy filling melts against the crisp base, with those subtle vanilla notes… It’s Christmas magic on a plate. And the best part? You probably have most ingredients in your pantry right now.
Why You’ll Love This Chocolate-Hazelnut Christmas Cheesecake
Trust me, this isn’t your average cheesecake; it’s the dessert that’ll have everyone asking for seconds (and the recipe!). Here’s why it’s become my go-to holiday showstopper:
- Effortless elegance: No fancy techniques needed, just mix, pour, and bake. Even my kitchen-klutz cousin can make this look pro!
- Pure holiday nostalgia: That chocolate-hazelnut combo tastes like Christmas morning in every creamy bite.
- Crowd-pleasing magic: Kids go wild for it, adults pretend to be sophisticated while sneaking extra slices.
- Make-ahead dream: Tastes even better after chilling overnight (if you can resist digging in immediately).
- Endless decorating fun: Top with anything from crushed candy canes to gold leaf, it always looks festive.
Seriously, this cheesecake disappears faster than wrapping paper on Christmas morning. You’ve been warned!
Ingredients for Chocolate-Hazelnut Christmas Cheesecake
Alright, let’s gather our edible treasures! This is where the magic begins. I’ve learned over the years that quality ingredients make all the difference with this cheesecake. Here’s exactly what you’ll need, organized by base and filling because even we slightly chaotic bakers need some structure!
For the Crust:
- 200g digestive biscuits: Crushed finely but not to dust, you want some texture! (Pro tip: Graham crackers work too in a pinch)
- 100g unsalted butter: Melted until golden and smelling heavenly. None of that margarine business, please!
- Pinch of salt: Just a tiny bit to make those buttery flavors pop
For the Filling:
- 250g full-fat cream cheese: Softened at room temp for at least 2 hours (I leave mine on the counter while drinking my morning coffee)
- 200g chocolate hazelnut spread: Room temperature and smooth as silk, give it a good stir if it’s separated
- 100g caster sugar: Fine-grained for that melt-in-your-mouth sweetness
- 3 large eggs: Room temperature, please, cold eggs are why cheesecakes crack their hearts out
- 1 tsp pure vanilla extract: The good stuff, none of that artificial nonsense
See? Simple, right? Most of this is probably in your kitchen already. Now, about that chocolate hazelnut spread, don’t skimp here! I once tried a generic brand and let’s just say… we don’t talk about that Christmas. The good stuff makes all the difference between “nice” and “oh-my-goodness-give-me-the-recipe-NOW.”
Equipment You’ll Need
No fancy gadgets required here, just a few trusty tools to make your cheesecake dreams come true:
- 9-inch springform pan: The hero of cheesecake baking, those removable sides are lifesavers!
- Electric mixer: Stand or hand, doesn’t matter as long as it can whip things smooth
- Mixing bowls: One for crust, one for filling (I always grab an extra “just in case” bowl too)
- Spatula: For scraping every last bit of that glorious filling
- Measuring cups/spoons: Because eyeballing measurements is how cheesecake tragedies happen
That’s it! Now let’s get mixing, your future self (and everyone at the holiday table) will thank you.
How to Make Chocolate-Hazelnut Christmas Cheesecake
Alright, let’s dive into the good stuff! Making this cheesecake is easier than untangling Christmas lights, I promise. Just follow these steps, and you’ll have a showstopper dessert that’ll make you look like a baking pro (even if you’re really just winging it like the rest of us).
Preparing the Crust
First things first, let’s make that buttery, crunchy foundation. I like to put my digestive biscuits in a zip-top bag and roll them with a rolling pin until they’re fine crumbs with just a bit of texture. Pour them into a bowl and mix with the melted butter and that pinch of salt until it looks like wet sand. Now, here’s the important part: press this mixture FIRMLY into the bottom of your springform pan. I mean it, really pack it down with the back of a measuring cup or your fingers. You want it compact enough that it won’t crumble when you slice the cheesecake later. Pop this in the fridge to set while you make the filling; about 15 minutes does the trick.
Making the Filling
Now for the star of the show! In your mixing bowl, beat the softened cream cheese until it’s completely smooth, no lumps allowed! This is where room temperature ingredients matter most. Add the sugar and vanilla, mixing until they disappear into the cream cheese. Next comes the chocolate-hazelnut spread, oh, that heavenly smell! Scrape down the sides of the bowl as you go to make sure everything gets evenly incorporated. Finally, add the eggs one at a time, mixing just until each one disappears. Don’t overbeat once the eggs are in, or your cheesecake might puff up too much and crack. The filling should look gloriously smooth and velvety, like melted chocolate ice cream.
Baking and Cooling
Gently pour your luscious filling over the chilled crust and smooth the top. Bake at 160°C for about 45 minutes; you’ll know it’s done when the edges look set but the center still has a slight jiggle (like Santa’s belly, as my nephew says). Here’s my golden rule: turn off the oven, crack the door open, and let the cheesecake cool gradually inside for about an hour. This slow cooling helps prevent those dreaded cracks. Then transfer it to a wire rack to cool completely before refrigerating for at least 4 hours (overnight is even better). The waiting is torture, but trust me, it’s worth it!
Tips for the Perfect Chocolate-Hazelnut Christmas Cheesecake
After making this cheesecake more times than I can count (and eating even more slices), I’ve picked up some foolproof tricks to guarantee success every time:
- Room temp is your best friend: Cold ingredients lead to lumpy batter and sad cracks. Pull everything out 2 hours before baking.
- The water bath hack: Wrap your springform pan in foil and place it in a roasting pan with 1 inch of hot water. The steam keeps things silky smooth!
- Chill out: Resist cutting into it immediately! That 4-hour chill sets the texture perfectly.
- Topping tricks: Toasted hazelnuts add crunch, while a dusting of cocoa powder makes it look fancy with zero effort.
- Slice like a pro: Run your knife under hot water and dry it between cuts for picture-perfect slices.
Remember, even if it cracks, a dollop of whipped cream fixes everything. It’s Christmas magic!
Variations and Substitutions
Got dietary needs or just want to mix things up? No problem! This cheesecake is crazy adaptable. Here are my favorite tweaks that still deliver that holiday magic:
- Gluten-free? Swap digestive biscuits for gluten-free graham crackers or even crushed ginger snaps for extra spice.
- Dairy-free delight: Use plant-based cream cheese and coconut oil instead of butter in the crust; it works surprisingly well!
- Nut-free option: Replace the hazelnut spread with straight chocolate spread or even peanut butter for a different twist.
- Extra festive: Stir orange zest into the filling or add a splash of peppermint extract for a candy cane vibe.
- Crunch lovers, Mix chopped toasted hazelnuts right into the crust mixture for bonus texture.
See? Even with substitutions, this cheesecake stays merry and bright!
Serving and Storing Chocolate-Hazelnut Christmas Cheesecake
Now for the best part, showing off your masterpiece! When it’s time to serve, I grab my thinnest knife and dip it in hot water first. That warm blade slides through the creamy filling like it’s butter, giving you those picture-perfect slices. Wipe the knife clean between cuts, and suddenly you’re looking like a pastry chef even if you’re still wearing your reindeer pajamas.
Leftovers? Ha! Just kidding, though they’re rare in my house. If you do have any, pop them in an airtight container in the fridge where they’ll stay dreamy for up to 3 days (though good luck resisting sneaking midnight bites). The flavors actually get even richer after a day, making it the ultimate make-ahead holiday dessert. No freezing needed, this beauty disappears too fast!
Nutritional Information
Okay, let’s be real, we’re not eating cheesecake for its health benefits! But since everyone asks, here’s the scoop on what’s in each glorious slice. Keep in mind these are estimates, your exact numbers will vary depending on brands and how generous you are with that chocolate-hazelnut spread (no judgment here!).
- Calories: About 450 per slice, consider it holiday fuel!
- Sugar: 35g (mostly from that magical chocolate-hazelnut goodness)
- Fat: 30g (the good, creamy kind that makes cheesecake worth every bite)
- Protein: 6g (from those eggs and cream cheese, practically a health food!)
- Carbs: 40g (because joy can’t be carb-free)
Remember, nutrition facts are guidelines, not rules, especially during the holidays. My philosophy? One slice of happiness is worth a thousand calculations. Now go enjoy your creation! If you’re looking for more holiday inspiration, check out what other home cooks are sharing at familytastes.com.
FAQs About Chocolate-Hazelnut Christmas Cheesecake
Over the years, I’ve gotten so many questions about this cheesecake. Here are the ones that pop up most often with my tried-and-true answers!
Can I freeze this cheesecake?
Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge when you’re ready to serve. The texture stays perfect, I always make an extra one to stash away for unexpected holiday guests!
Help! My cheesecake cracked! How do I fix it?
First, don’t panic, it still tastes amazing! My go-to fix is topping it with whipped cream and crushed candy canes or chocolate shavings. No one will ever know, and honestly? Those little imperfections make it look homemade with love.
Can I make this without a springform pan?
In a pinch, a regular cake pan lined with parchment paper works, but getting slices out cleanly is trickier. If you’re serious about cheesecakes, invest in a springform; they’re worth every penny and last forever!
Why does the center still jiggle when I take it out of the oven?
That’s exactly what you want! The residual heat will finish setting it as it cools. If the center is completely firm when you pull it out, you’ve overbaked it, the texture won’t be as creamy.
How do I know when it’s perfectly chilled and ready to serve?
Give it the finger test: gently press the top near the edge. It should feel firm but still slightly soft, like chilled butter. If it feels rock hard, it’s been in the fridge too long (but still delicious!).
Got more questions? Share your holiday creations in the comments. I’d love to see your cheesecake masterpieces! If you’re looking for other sweet treats, check out these dessert recipes.
Print
Irresistible Chocolate-Hazelnut Christmas Cheesecake: Heavenly 45-Minute Magic
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich chocolate-hazelnut cheesecake perfect for Christmas celebrations.
Ingredients
- 200g chocolate hazelnut spread
- 250g cream cheese, softened
- 100g sugar
- 3 eggs
- 1 tsp vanilla extract
- 200g digestive biscuits, crushed
- 100g butter, melted
Instructions
- Preheat oven to 160C.
- Mix crushed biscuits with melted butter and press into springform pan.
- Beat cream cheese with sugar until smooth.
- Add chocolate hazelnut spread and vanilla, mix well.
- Add eggs one at a time, mixing after each addition.
- Pour filling over biscuit base.
- Bake for 45 minutes.
- Let cool completely before serving.
Notes
- Chill for at least 4 hours before serving.
- Top with whipped cream and chocolate shavings if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg