Imagine a dessert that combines the rich, velvety smoothness of cheesecake with the intense depth of dark chocolate and the nutty crunch of hazelnuts. These Hazelnut Dark Chocolate Cheesecake Bars are not just a dessert—they're a culinary experience that will transport your taste buds to a world of pure indulgence. Whether you're looking to impress guests or treat yourself to a luxurious sweet escape, this recipe promises to deliver a show-stopping dessert that's both elegant and irresistibly delicious.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Dessert
Serves: 16 servings
Ingredients
- 1 1/2 cups hazelnuts, ground
- 1/2 cup butter, melted
- 1 cup sugar
- 3 packages (8 oz each) cream cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate, melted
- 1/4 cup hazelnut liqueur (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine ground hazelnuts, melted butter, and 1/4 cup of sugar. Mix thoroughly until the mixture resembles wet sand.
- Press the hazelnut crust mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool slightly.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add remaining 3/4 cup of sugar, mixing until fully incorporated.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and hazelnut liqueur (if using).
- Melt dark chocolate using a double boiler or microwave, ensuring it's smooth and glossy. Let cool slightly.
- Fold melted dark chocolate into the cream cheese mixture, creating a marbled effect by gently swirling.
- Pour the chocolate cheesecake mixture over the prepared hazelnut crust, spreading evenly.
- Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Refrigerate for at least 3 hours or overnight to allow the cheesecake to set completely.
- Using the parchment paper overhang, lift the cheesecake out of the pan. Cut into 16 equal bars.
- Optional: Garnish with additional chopped hazelnuts or a drizzle of melted dark chocolate before serving.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free mixture.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent a dense, tough cheesecake.
- Bain-Marie Technique: For extra insurance against cracks, consider baking the cheesecake in a water bath.
- Chocolate Melting Hack: Use a double boiler or microwave in 30-second intervals, stirring between each to prevent burning.
- Cooling is Crucial: Allow the cheesecake to cool gradually to prevent cracking and ensure the perfect texture.
- Chilling Time: For the best flavor and texture, refrigerate overnight before serving.
- Clean Cutting: Use a hot, clean knife and wipe between cuts for perfectly neat bars.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 8g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 95mg
