Hazelnut Swirl Cheesecake Recipe
Chocolate Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Ingredients
Method
Cheesecake Preparation
- 1
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and then let cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add in the sour cream, vanilla extract, and hazelnut liqueur, mixing well after each addition. Add in the eggs one at a time, mixing on low speed until just combined. Finally, stir in the flour until smooth.
- 3
Swirl the Chocolate Sauce
Pour half of the cheesecake filling over the crust. Drizzle with chocolate sauce (store-bought or homemade) and use a knife or skewer to create swirls. Pour the remaining cheesecake filling on top and repeat the drizzling and swirling with more chocolate sauce.
- 4
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour.
- 5
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving. Garnish with additional chocolate sauce and hazelnuts if desired.
