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- Crust components: - 1 ½ cups crushed hazelnut cookies - ½ cup unsalted butter, melted

Mocha Hazelnut Cheesecake

Indulge in the deliciousness of Mocha Hazelnut Cheesecake, a creamy dessert that will delight your taste buds! With a crunchy hazelnut cookie crust and a rich filling of cream cheese and hazelnut spread, this dessert is perfect for any occasion. It's easy to make and absolutely irresistible. Click through to explore the full recipe and discover how to create this stunning treat that everyone will love!
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Ingredients
  

1 ½ cups crushed hazelnut cookies

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 tablespoon instant coffee granules

2 tablespoons hot water

½ cup sour cream

½ cup hazelnut spread (like Nutella)

1 cup heavy cream

2 tablespoons cocoa powder

Whipped cream and chopped hazelnuts for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine crushed hazelnut cookies and melted butter. Stir until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

        Add Flavors: In a small bowl, dissolve the instant coffee granules in hot water. Add the dissolved coffee, vanilla extract, and sour cream to the cream cheese mixture. Mix well.

          Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Make sure not to overmix—just combine until smooth.

            Add Hazelnut Spread: Gently fold in the hazelnut spread until evenly distributed, being careful to maintain the creaminess.

              Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

                Cool Down: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight for the best results.

                  Prepare Whipped Cream: In a separate bowl, whip the heavy cream and cocoa powder until soft peaks form.

                    Serve: Once the cheesecake is fully cooled and set, remove it from the springform pan. Top with the whipped cream and garnish with chopped hazelnuts for added crunch.

                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 8

                        - Presentation Tips: Serve on a cake stand for an elegant look. Drizzle some hazelnut spread over the top just before serving for a beautiful finish. Enjoy this decadent dessert with a cup of coffee!