Low Sugar Chocolate Hazelnut Cheesecake

Ready for a dessert that's next level delicious? With a buttery crust, a decadent cheesecake filling, and layers of chocolate hazelnut spread, this cheesecake recipe is all you need. It's so good, you wouldn't even know that it's low in sugar!

Low Sugar

Ingredients:

For the Crust:
1 ¾ Cups low sugar chocolate cookies (oreo style cookies)
2 Tablespoons granulated sugar alternative
½ Cup Salted Butter, melted

For the Cheesecake Filling:
8 Ounces Cream Cheese, softened to room temperature
½ Cup granulated sugar alternative
½ Cup Sana Low Sugar Chocolate Hazelnut Spread, plus extra for topping
⅓ Cup Heavy Cream
½ Tablespoon Pure Vanilla Extract
1 Large Egg, room temperature

Chopped hazelnuts, for decoration
4 ounces cream cheese, softened to room temperature
¼ cup Sana Low Sugar Chocolate Hazelnut Spread, plus extra for topping
1 cup powdered sugar alternative

Directions:

For the Crust: Using a food processor, crush up approx 28 low sugar “oreo” style cookies aka chocolate cookies until they are crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan until fully melted. 

Into your bowl of crumbs (or into your food processor), add the melted butter, and granulated sweetener. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). 

Press the crust into a 6” springform pan. Set aside while you make the filling. 

For the Filling: Begin by creaming the cream cheese and sugar by hand or with a mixer for about two minutes. This will allow the mixture to become nice and smooth. 

Add the heavy cream, chocolate hazelnut spread, and vanilla, and mix until incorporated, about 10 seconds. Finally, add the room temperature egg and mix until just incorporated, about 10 more seconds. 

Pour the filling into the prepared crust. Drop spoonfuls of the chocolate hazelnut spread and swirl it into the cheesecake batter with a butter knife. 

Wrap the bottom of the pan with tinfoil to create a barrier for the water bath. Place the cheesecake in to a larger pan, like an 8-inch or 10-inch cake pan. Fill with about an inch of water. Bake at 350° for 60-70 minutes, or until the top is a bit golden and the cheesecake is only slightly jiggly in the center. Allow the cheesecake to cool at room temperature for about 15 minutes. 

Remove the cheesecake from the water bath, and allow it to cool in the pan in the refrigerator for 3-4 hours or overnight until completely chilled. I have personally found that overnight is best.

For the Toppings: If desired, melt ¼ cup chocolate hazelnut spread over the stove or in the microwave in 30 second increments. Smooth on top of cheesecake. Set aside.

Combine room temperature cream cheese, chocolate hazelnut spread and powdered sweetener in a bowl and mix until smooth.

Fill a piping bag and using a large star-shaped tip, pipe a border around the top of the cheesecake.

Add crushed hazelnuts for decor and serve.