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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup toasted hazelnuts, chopped - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - ½ cup sour cream - 2 tablespoons instant coffee granules - 1 teaspoon vanilla extract - ¼ cup cocoa powder - ½ cup heavy cream - Optional toppings: whipped cream and hazelnuts

Mocha Hazelnut Cheesecake

Dive into the world of dessert perfection with this rich and decadent Mocha Hazelnut Cheesecake! This easy recipe blends creamy cheesecake with aromatic coffee and crunchy hazelnuts for a truly mouthwatering treat. Whether you’re a baking newbie or a pro, you'll find simple steps to create this delicious masterpiece. Ready to impress your guests? Click through for the full recipe and treat yourself to a slice of heaven!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup hazelnuts, toasted and roughly chopped

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

½ cup sour cream

2 tablespoons instant coffee granules

1 teaspoon vanilla extract

¼ cup cocoa powder

½ cup heavy cream

Whipped cream and hazelnuts for topping (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

    In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Add in the chopped hazelnuts and mix well.

      Press the crumb mixture firmly into the bottom of the prepared springform pan to create a crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

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

          Add the eggs, one at a time, mixing just until incorporated.

            Stir in the sour cream, instant coffee granules, vanilla extract, and cocoa powder until the mixture is fully blended and smooth.

              Pour the cheesecake filling over the cooled crust in the springform pan.

                Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

                  Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about 1 hour.

                    After the hour, remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.

                      Before serving, whip the heavy cream until soft peaks form and fold it gently into the cheesecake batter to add airiness. (Optional: You can also layer this on top of the cheesecake before serving.)

                        Garnish with additional whipped cream and a sprinkle of toasted hazelnuts.

                          Prep Time: 30 minutes | Total Time: 7 hours (includes chilling) | Servings: 12

                            Presentation Tips: Slice the cheesecake into wedges for serving. Place each piece on a dessert plate, dollop with whipped cream, and sprinkle with crushed hazelnuts for an added crunch. Add a coffee bean on top for a decorative touch!