Hazelnut chocolate cheesecake
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  • Prep time 75 '
  • Total time 465 '


  • 150 g butter, melted
  • 300 g digestive biscuits, crushed
  • 500 g Philadelphia Original, softened
  • 80 g icing sugar
  • 300 ml double cream
  • 0.5 tsp vanilla extract
  • 5 tbsp hazelnut chocolate spread
  • To decorate:
  • 5 tbsp chocolate hazelnut spread
  • 30 g hazelnuts, roughly chopped


  • In a large bowl, stir the melted butter together with the crushed Digestives until the mixture resembles damp sand.
  • Transfer into a 23 cm springform cake tin and press down firmly into the base. Place in the fridge for 30 minutes.
  • In a bowl, beat the Philadelphia Original together with the icing sugar to soften.
  • In a separate bowl, whisk together the cream and vanilla extract until soft peaks form, then fold this into the cream cheese mixture. Swirl through the chocolate hazelnut spread.
  • Spoon the filling mixture over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least six hours or overnight.
  • Place the chocolate hazelnut spread in a saucepan and place over a low heat for 3-4 minutes until runny. Allow to cool slightly, then pour and spread over the top of the cheesecake.
  • Decorate with chopped hazelnuts and return to the fridge until ready to serve.


Nutritional Information

Typical values Per recipe
Energy 28442.0 kj
Energy 6792.0 kcal
Fat 552.0 g
Carb 402.0 g
Protein 78.0 g
Saturated fat 325.2 g
Salt 4.1 g
Dietary fibre 16.8 g
Sugars 255.6 g