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Ferrero Rocher Cheesecake

A decadent cheesecake infused with the rich flavors of Ferrero Rocher chocolates and a crunchy cookie crust, perfect for impressing your guests or satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American, Chocolate
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups crushed chocolate hazelnut cookies Like Nutella Biscuits or similar
  • ½ cup unsalted butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup hazelnuts, chopped
  • 8 pieces Ferrero Rocher chocolates, chopped More for garnishing

Method
 

Prep the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the crushed chocolate hazelnut cookies with melted butter until well combined, resembling damp sand.
  3. Press the mixture firmly into the bottom of a 9-inch round springform pan.
  4. Bake for 10 minutes, then let it cool completely.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 3-5 minutes).
  2. Gradually add the powdered sugar and vanilla extract, continuing to mix until velvety.
  3. In another bowl, whip the heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Add the Hazelnuts and Chocolates
  1. Mix in the chopped hazelnuts and chopped Ferrero Rocher chocolates, saving a few for garnish.
Assemble
  1. Pour the filling over the cooled crust in the springform pan.
  2. Smooth the top with a spatula and refrigerate for at least 4 hours, preferably overnight.
Serve it Up
  1. Carefully release the cheesecake from the springform pan and garnish with remaining Ferrero Rocher chocolates.
  2. Optionally, add a drizzle of chocolate sauce for extra indulgence.

Notes

Tips: Soften your cream cheese by cutting it into smaller squares; watch whipped cream closely to prevent over-whipping; can be made in a regular pie dish if no springform pan is available.