Prepare to embark on a decadent culinary journey that will transform your dessert expectations forever! This Chocolate Glazed Praline Cheesecake isn't just a dessert—it's a luxurious experience that combines the rich, velvety smoothness of cream cheese with the irresistible crunch of candied hazelnuts and a sinful chocolate glaze. Whether you're looking to impress dinner guests or treat yourself to an extraordinary sweet escape, this recipe promises to elevate your baking skills and tantalize your taste buds like never before.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup bittersweet chocolate, melted
- 1 cup candied hazelnuts, chopped
- ¼ cup cocoa powder
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened. Press the mixture evenly into the bottom of the prepared springform pan, creating a firm base.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and mix until fully combined.
- Gradually fold in heavy cream, ensuring the mixture remains smooth and free of lumps.
- Pour the cheesecake batter over the prepared graham cracker crust. Smooth the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and allow to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- For the chocolate glaze, melt bittersweet chocolate in a double boiler or microwave, stirring until smooth.
- Once the cheesecake is fully chilled, carefully remove from springform pan and transfer to a serving plate.
- Drizzle melted chocolate over the top of the cheesecake, allowing it to cascade down the sides.
- Sprinkle chopped candied hazelnuts over the chocolate glaze. Dust lightly with cocoa powder for additional decoration.
- Refrigerate for an additional 15-20 minutes to set the chocolate glaze before serving.
- Slice and serve chilled. Store any remaining cheesecake in the refrigerator for up to 3-4 days.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks in your cheesecake, avoid overmixing and bake in a water bath for more even heat distribution.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- For the smoothest chocolate glaze, use high-quality bittersweet chocolate and melt it gently to prevent seizing.
- Allow sufficient chilling time—at least 4 hours or overnight—to achieve the perfect cheesecake texture.
- Use a hot, clean knife when slicing to get neat, clean pieces.
- For extra flavor, toast the hazelnuts before candying to enhance their nutty profile.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 52g
Saturated Fat: 28g
Cholesterol: 180mg
