Brownie base, coffee, Kahlua liquor, lots of hazelnuts, and a luscious Nutella glaze combined in this Coffee Hazelnut Nutella Cheesecake.
Hello, my friends! Hello, Autumn! I think it’s a great reason to celebrate with a slice (or two) of this Coffee Hazelnut Nutella Cheesecake. But before we proceed, have you met my friends (In the photos below)? Some of you have already seen them on Instagram, and I am happy to introduce them here as well. I love them so much, but I am going to eat them all. Indeed, there are still two of them in the fridge, and they are the last ones this season. It’s getting rather cold, and my mind (And stomach) now prefer something less refreshing; also watermelons are becoming soft in mushy inside by the end of September which is a huge no-no. So, that’s my farewell to the summer. See you next season, my friends!
Coffee Hazelnut Nutella Cheesecake
But you won’t see any apples in this recipe even though I have had a couple of delicious apple and pumpkin ideas waiting for you. The thing is that I made this scrumptious Coffee Hazelnut Nutella Cheesecake two months ago (End of July), and I cannot wait longer. It is not that I was very greedy to share this deliciousness with you – there were many seasonal ideas with I wanted to push first. I think now it’s the perfect time to enjoy it, right (Well, let’s be honest: It is always a good time to eat a cheesecake, right Kelsie? I just needed a solid excuse.)
Anyway, I made this bad guy to celebrate a wedding anniversary. Thus, even though I prefer light and fruity flavors in desserts during summer (Exception #1: dulce de leche. Exception #2: Irish cream), I couldn’t neglect Andrey’s preferences that time. And every time I ask his opinion on a cheesecake, he prefers something with nuts, chocolate, caramel, and coffee (Separately or better together). That’s probably how this Coffee Nutella Caramel Cheesecake appeared earlier this year, to celebrate another our anniversary.
Actually, I wasn’t going to glaze it as there were many flavors going on already. However, the cheesecake had slightly cracked (Which is not a problem for us at all), but I felt like using some Nutella glaze for an aesthetic reason.
Do I need to reaffirm you this Coffee Hazelnut Nutella Cheesecake turned out super delicious? No? I know why! The only one tiny imperfection was the base. I wanted that fudgy texture while it turned out a little drier. I understand that it’s hard to reach the desired texture when a cake sits in the oven for over an hour, but I think you can bake the base 2-3minutes less.
- 1/2 cup butter
- 100 gr. dark chocolate, chopped
- 1/3 cup dark cocoa powder
- 1 cup hazelnut meal (About 1,5 cup of hazelnuts, ground)
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp hazelnut emulsion (optional, if available)
- about 1/2 cup pastry flour +-
- pinch of salt
- 450 gr cream cheese (2x226 gr), at room temperature
- 1 cup sugar
- 5 large eggs, at room temperature
- 1/4 cup very strong coffee, cold
- 2-3 tbsp. instant coffee beverage (preferably, mocha flavor)
- 3 tbsp. Kahlua or other coffee liquor
- 1 tbsp. vanilla extract
- 1 tsp. hazelnut emulsion, (optional, if available)
- about 1/2 - 1 cup of toasted hazelnuts, to garnish, roughly chopped
- 1/2 cup heavy cream
- 2/3 cup Nutella, at room temperature
- 50 gr. dark chocolate, chopped
- 1/4 cup Kahlua or other coffee liquor
- In a pan combine the butter and chocolate and melt over medium heat. Remove from heat and let cool 3-5 minutes.
- Add the sugar, whisking, to incorporate.
- Using either a whisk or a hand mixer, beat the eggs, one at once.
- Stir in the vanilla, salt, hazelnut meal, and cocoa. Start gradually adding the pastry flour. Depending on the moisture, you might need slightly less or more than 1/2 cup of it. The batter should remain scoopable, sticky and moist, like for regular brownie batter.
- Transfer the batter into a 20 cm spring form pan and slightly press. Bake the crust for about between 7-10 minutes (I do recommend only 7 minutes) at 170 degrees C (350 degrees F) then remove and completely cool.
- Reduce the oven temperature to 140-150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
- To make the cheesecake, in a large bowl beat with an electric mixer on low speed the cream cheese, sugar, instant coffee mixture (if using), hazelnut emulsion (if using), and vanilla for 2-3 minutes until the sugar has incorporated. Add the eggs and beat 1 minute to incorporate.
- Add the coffee and coffee liquor and beat for 15 seconds to combine.
- Pour one filling into the cooled crust. Slightly tap the pan few times around the bottom - this will help to release the bubbles and decrease the possibility of cracking it.
- Bake the cheesecake for about 50-60 minutes. Check the cheesecake - the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn't look like that yet, bake it for another 5-10 minutes.
- Turn the oven off and leave the cheese for another 10-15 minutes inside (You can open the door if you're afraid of overcooking it). Remove the cheesecake from the oven and let completely cool. Refrigerate overnight then loose the baking pan and, using a help of a knife if necessary, release the cheesecake.
- To make the glaze, in a medium pan over low medium heat combine the heavy cream and dark chocolate until melted, stirring. Stir in the Nutella and liquor and simmer 1-2 minutes, stirring. Remove from heat and let cool. The glaze will remain thin but it will thicken up a bit once cooled; you can refrigerate it to speed up the process.
- Spread the Nutella glaze over the chilled cheesecake and garnish with the hazelnuts.