Mike Garten
Don’t worry about your cheesecake cracking in the oven or dealing with a fussy water bath— this no-bake cheesecake is simply a mixture of cream cheese, chocolate-hazelnut spread, confectioners’ sugar, and whipped cream.
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Yields: 6 servings
Total Time: 0 hours 20 mins
For the Chocolate-Hazelnut Spread
hazelnuts
Kosher salt
dark chocolate, chopped
sweetened condensed milk
light corn syrup
For the Chocolate Hazelnut Cheesecake
cream cheese, at room temperature
Chocolate-Hazelnut Spread
confectioners’ sugar
whipped cream, plus more for topping
prepared graham cracker crust
Shaved chocolate, for sprinkling
Make the Chocolate-Hazelnut Spread
- Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast for 10 minutes, shaking once or twice. Wrap hot hazelnuts in a kitchen towel and roll vigorously to remove most of the peel; cool completely.
- In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally.
- In a medium bowl, microwave chocolate in 20-second increments, stirring after each until melted, then stir in condensed milk and corn syrup. Add the chocolate mixture to pureed hazelnuts; pulse until just combined. Makes about 2 cups. Store in airtight container at room temperature for up to 2 weeks.
Make the Chocolate Hazelnut Cheesecake
- In a large bowl, with mixer on high speed, beat the cream cheese, Chocolate-Hazelnut Spread and confectioners’ sugar until smooth. Fold in whipped cream.
- Transfer filling to crust and refrigerate at least 4 hours or up to 1 day. To serve, dollop additional whipped cream on top of the pie and sprinkle with shaved chocolate.
NUTRITIONAL INFORMATION (per serving): About 655 calories, 47 g fat (22 g saturated), 9 g protein, 385 mg sodium, 53 g carbohydrates, 3 g fiber
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