Hi there. This is today’s reminder that IT IS OCTOBER. Which means it is spooky season, and I am loving it. The Halloween fits are in full swing, the decorations are up, the leaves are falling, and it’s getting a little chilly!
My Halloween costume came in the mail yesterday, and I am so excited! I’m doing a group costume with my family, so I might post a video on my TikTok page later!
Now, I have never been a huge fan of cheesecake. It’s probably because I don’t like cream cheese. But although this isn’t my favorite thing I have made, it’s probably my favorite way to make cheesecake. And if you like cheesecake, then you will DEFINITELY like this.
And because it’s October I obviously had to make this a lil spooky. I mean look at that web! Ok yes, I know its not a perfect web but its not too bad!
Describe this Cheesecake to me
Taste: This cheesecake has a few different flavors going on. First of all there’s the crust which has chocolatey Oreos, buttery hazelnuts, a little bit of saltiness, and just a touch of espresso flavor. Next is the filling, which has a little tang from the cream cheese and espresso powder, some sweetness from the Nutella, and a little bit of salt and vanilla. There’s also some cream in there to mellow it out. The topping is a simple chocolate ganache which adds some richness to the cheesecake, and the white chocolate to add one last little bit of sweetness.
Texture: Like any good dessert, this has some creamy and some crunchy. The crust has a little crunch, but still melts in your mouth. The filling is creamy and smooth, and much less dense compared to your traditional baked cheesecake.
Ease: This is actually pretty easy! The crust is super quick and no bake, you just grind some stuff up and press it into a pan. Then there’s the filling which is more or less just mixing together a bunch of stuff with a mixer. The hardest part is the topping, and even that is simple. There’s a tiny bit of piping for the web, but it’s just a couple of rings. Make sure to keep in mind that this does have to chill for a couple of hours in order to set, so leave time for that!
The Crust
Ok we need to TALK about this crust. It is definitely my favorite part of this cheesecake. It’s got bittersweet Oreos, a little extra zap of flavor from the espresso, a bit of salt, and some butter. But the best part about this crust is the hazelnuts. They add this toasty buttery flavor which compliments the Oreos and the creamy filling of the cheesecake. Like I said before, I don’t really like cheesecake. But I would eat a whole cake made of just this crust.
The Filling
The very best thing about this cheesecake, is that its easy and no bake! It’s got all the things you would expect: tangy cream cheese, fluffy whipped cream, a little sour cream, and some vanilla. But we are really upping the flavors with some sweet Nutella and espresso powder. It’s no secret that I love the combination of mocha and hazelnut, so it’s also not very surprising that this is what I ended up with when I decided I wanted to make a spooky cheesecake.
Wait. This Has to Chill For 8 Hours?
Sadly, yes. But trust me it is super important. No bake cheesecakes require a lot of chilling time so the filling can become firm. In these pictures, I was in a rush and the filling didn’t chill enough. That’s why it looks a little soft and messy. I recommend making your crust and filling, chilling it overnight, and then finish with the topping in the morning.
The Topping/ Design
Alright this is the last step to the cheesecake and its super simple. Start off by making a chocolate ganache. I like to use a pretty dark chocolate here to compliment the sweet and creamy filling. Just pour some hot cream over that chocolate, stir it up, and let it cool down a little. Spread that over the chilled cheesecake. Next, pipe a couple of rings of melted white chocolate around the top. Now you can drag a toothpick through those rings to make a spider web design! If you’re feeling fancy you could top your web with some candy spiders, but I like to keep it simple.
Mocha Hazelnut Spider Web Cheesecake
Ingredients
Method
- Before making this, keep in mind that the filling must chill for 8 hours, so it is recommended to make the crust and filling the day before you intend to serve this.
- In a food processor, pulse the Oreos and hazelnuts together until completely broken down. There shouldn't be any big clumps of cookie or hazelnuts. Pour that into bowl and add the espresso powder, salt, and melted butter. Stir with a spatula to combine until crumbly crust forms.
- Pour the crust into a 9 inch springform cake pan and press it very tightly along the bottom and all the way up the sides. I use my hands and the bottom of a measuring cup to do this. You want to make sure it is very tight in the pan. Freeze the crust for at least 20 minutes while you make the filling.
- Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream into stiff peaks in a medium sized bowl. Set aside.
- Using a hand or stand mixer fitted with a paddle attachment, beat together the cream cheese and granulated sugar on medium speed until completely smooth and creamy. Make sure there are no lumps. Add the sour cream, Nutella, espresso powder, vanilla, and salt and beat on medium speed until completely smooth and combined. Using a large spatula, fold in the whipped cream until just combined. Add this filling to the chilled crust and smooth it out with the spatula.
- Place a piece of cling wrap on the surface of the filling and chill for about 8 hours.
- Place the chopped bittersweet chocolate in a small heat proof bowl. Heat the heavy cream in a small saucepan until simmering (not boiling!). Pour the warm cream over the chopped chocolate and let it sit for 3-5 minutes to melt the chocolate. Then, slowly stir until a thick and glossy ganache forms.
- Melt the white chocolate in a small heat proof bowl in the microwave. Make sure to do this in 20 second increments, stirring after each. Let the chocolate cool for a few minutes before pouring into a piping bag fitted with a small round tip.
- Remove the cling wrap from the chilled cheesecake and pour the ganache on top, spreading it into an even layer. Pipe a small circle of white chocolate in the center and then carefully pipe four rings around the top of the cake. Starting in the center circle, drag a toothpick in a straight line outwards through all of the rings. Make about 10 of these lines around the cake to make a spider web.
- Chill the finished cake for at least 30 minutes before carefully removing from the ring of the pan and serving.
- Cheesecake stays fresh in the refrigerator for up to 4 days.