Chocolate Hazelnut Cheesecake with Blood Orange & Grapefruit Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup chocolate hazelnut spread
• 4 large eggs, room temperature

Blood Orange & Grapefruit Topping

• 2 blood oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup granulated sugar

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until moistened. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes. Add the sugar and chocolate hazelnut spread, and beat until combined. Add the eggs one at a time, beating well after each addition.
4. Pour the mixture onto the cooled crust and smooth the top.
5. Bake for about 50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 30 minutes, then transfer to a wire rack and let cool completely.
6. Meanwhile, in a medium bowl, toss together the blood orange segments, grapefruit segments, and sugar until well combined. Let sit for 10-15 minutes, until the sugar has dissolved and the fruit has released some of its juices.
7. Top the cooled cheesecake with the fruit mixture and serve.