Hazelnut Liqueur Cheesecake

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Recipe Courtesy of

Servings: 8
Prep Time: 12 hours 30 min
Cook Time: 1 hour 15 min
Difficulty: Easy

Ingredients Add to grocery list

Chocolate Crust:

2 cups chocolate wafer cookie crumbs
3/4 stick butter, melted, plus more for greasing


32 ounces cream cheese
1 cup sugar
3 eggs
2/3 cup sour cream
1/2 cup hazelnut liqueur


Chocolate drizzles
Hazelnuts dipped in chocolate





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.

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.

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.

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.

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Reader Comments:


We could not find hazelnut liquor. We used Bailey's Irish cream and buttershots. It turned iut great!

By Dusty Rebekah on April 02, 2013

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