Coffee Hazelnut Nutella Cheesecake

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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.



10 thoughts on “Coffee Hazelnut Nutella Cheesecake

  1. guerian says:

    I made this cake for my grandma’s birthday. Individuals adored it and returned for additional! It was completely scrumptious. The simmered hazelnut outside is tasty, and as opposed to utilizing chocolate secured coffee beans for trimming, I utilized Ghirardelli’s self-contradicting chocolate squares and a solitary gardenia to top the whipped cream.

  2. Sarai says:

    I think there is an ingredient missing in the brownie base list. The directions say to add sugar to the melted chocolate mixture, but I don’t see sugar listed for the brownie base, only for the cheesecake. How much sugar should there be?

  3. Dawn says:

    Talk about decadence! I love real rice desserts like this with a strong cuppa coffee. Love the combo you have there, especially that Nutella. And your friends? Oh man…what a laugh! It’s impossible not to smile looking at those…bet you had so much fun with that…maybe pumpkin friends soon??

  4. says:

    Oh my goodness! Ben you are talking my language here. Wow! This is amazing! Just looking at all that delicious chocolate glistenning away is making me so want this! You have published one of your best recipes here as far as I’m concerned. Thanks Ben! Oh and say “hello” to your watermelon friends for me. :D

  5. David @ Spiced says:

    I can only imagine how much fun you had dressing those watermelons! And you know, that first photo really looks like you, too! :-) But switching over to the recipe, I’m with Andrey here. Whenever we talk about cheesecake, I go to those same flavors, too. (Although to be fair, I’ll go to pretty much any flavors when cheesecake is involved!) I love the coffee addition here. I’m a huge fan of coffee desserts, and I’m thinking a slice of this cheesecake would be perfect after dinner tonight. You do have some left you can send me, right? :-)
    David @ Spiced recently posted…Tuscan White BeansMy Profile

  6. Cheyanne @ No Spoon Necessary says:

    LOL! Your watermelon “friends” are quite the dapper dressers, Ben! I’m wondering if they are going to still be your house guests in a few weeks though? ;) Anyways, I am LOVING this cheesecake!!! But, really, what’s not to love?! Brownie, Kahlua, hazelnuts and nutella?! I mean, YES PLEASE! Worth every single calorie I’m sure!! Cheers, buddy!

  7. Laura says:

    Ben, I have to agree with Andrey here, these are the flavors for cheesecake! My mouth is watering as I read this, ha! I also love your Autumn Tribute to Watermelon – I’m tempted now to get one of those watermelons I see waiting (in their lonely bin) at the market. Hopefully not mushy, eh? Anyway, thanks for the recipe, it is that time of year now isn’t it.

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