Recipe courtesy of Lulu's Chocolate Bar

Hazelnut Liqueur Cheesecake

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  • Level: Easy
  • Total: 13 hr 45 min
  • Prep: 30 min
  • Inactive: 12 hr
  • Cook: 1 hr 15 min
  • Yield: 8 servings
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Ingredients

Chocolate Crust: 

2 cups chocolate wafer cookie crumbs

3/4 stick butter, melted, plus more for greasing

Filling:

32 ounces cream cheese

1 cup sugar

3 eggs

2/3 cup sour cream

1/2 cup hazelnut liqueur

Garnish:

Chocolate drizzles

Hazelnuts dipped in chocolate

Directions

  1. For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture. 
  2. For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream. 
  3. Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle. 
  4. Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.