NUTELLA CHEESECAKE

This Nutella Cheesecake is thick, creamy, wealthy and flat out amazing! It’s baked in an Oreo crust and topped with Nutella ganache and I’m fully obsessed with it!

INGREDIENTS OREO CRUST 3 cups (403g) Oreo cookie crumbs (about 35 Oreos) 5 tbsp (70g) salted butter, melted NUTELLA FILLING 24 oz (678g) cream cheese 3/4 cup (155g) sugar 3 tbsp (24g) flour 2 cups (616g) Nutella 1/2 tbsp vanilla extract 4 huge eggs, room temperature NUTELLA GANACHE 1 cup (309g) Nutella 1/4 cup (43g) semi candy chocolate chips 1/2 cup plus 1 tbsp (135ml) heavy whipping cream CHOCOLATE WHIPPED CREAM 1 cup (240ml) heavy whipping cream, cold 1/4 cup (29g) herbal unsweetened cocoa powder 3/4 cup (86g) powdered sugar 1/2 tsp vanilla extract Ferrero Rocher candies, optional INSTRUCTIONS CRUST 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper inner the backside and grease the sides. 2. Combine the crust meals in a small bowl. Press the combination into the backside and up the facets of the springform pan. 3. Bake the crust for 8-10 minutes, then set apart to cool. 4. Cover the outsides of the pan with aluminum foil so that water from the water bath can't get in (see how I practice a pan for a water bath). Set keen pan aside. FILLING 1. Reduce oven temperature to 300°F (148°C). 2. In a huge bowl, beat the cream cheese, sugar and flour on low pace till properly fully mixed and smooth. Be certain to make use of low pace to scale back the quantity of air extra to the batter, which could trigger cracks. Scrape down the facets of the bowl. 3. Add the Nutella and vanilla extract and blend on low pace till properly combined. 4. Add the eggs one at a time, blending slowly to combine after every addition. Scrape down the facets of the bowl as wanted to make certain everything is properly combined. The batter shall be thick and slightly sticky. 5. Pour the cheesecake evenly batter into the crust. 6. Place the springform pan inner one other increased pan. Fill the outdoor pan with sufficient warm water to move about midway up the facets of the springform pan. The water ought to no longer move above the higher edge of the aluminum foil at the springform pan. 7. Bake for 1 hour 30 minutes. The middle ought to be set, but nonetheless jiggly. 8. Turn off the oven and depart the door closed for 30 minutes. The cheesecake will preserve to cook, but slowly start to cool as well. 9. Crack the door of the oven for 30 minutes to permit the cheesecake to preserve to cool slowly. This activity allows stay away from cracking. 10. Remove the cheesecake from the oven and water bath wrapping and refrigerate till firm, 5-6 hours or overnight. 11. Remove the cheesecake from the springform pan and region on a serving dish. 12. To make the Nutella ganache, upload the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 moment increments, stirring properly among each, till the combination is melted and smooth. Allow it to cool for 5-10 minutes 13. Pour about half of the ganache into the middle of the cheesecake and frivolously assist it unfold generally to the sting of the cheesecake. It will preserve to unfold slightly because it cools. Save the remaining ganache for later. 14. Refrigerate till the ganache is firm, then make the chocolate whipped cream. 15. Add the heavy whipping cream, cocoa powder, powdered sugar and vanilla extract to a huge combination bowl and whip on excessive pace till stiff peaks form. 16. Pipe the whipped cream round the outer edge of the cheesecake, then end it off with a drizzle of a few of the remaining ganache and Ferrero Rocher candies. If you've got ganache remaining, serve it with the cheesecake slices. 17. Refrigerate the cheesecake till capable to serve. Cheesecake is finest if eaten inner 3-4 days. NOTES If you’d like so as to feature the Nutella ganache earlier than refrigerating the cheesecake till firm, you possibly can do this rather of ready till it’s fully cool. Either method is fine. Nutrition Facts Serving Size 1 slice Serves 14 Amount Per Serving Calories 671 % Daily Value* Total Fat 42.2g 65% Cholesterol 119.3mg 40% Sodium 274.2mg 11% Total Carbohydrate 67.6g 23% Sugars 59.4g Protein 10.5g 21% Vitamin A14%Vitamin C0%

NUTELLA CHEESECAKE WITH OREO CRUST
This cheesecake has been on my thoughts for a lengthy time. I love cheesecake and Nutella, so it was inevitable that at some level they’d grow to be one. And boy am I comfortable with how this one became out! You are going to ought to make this – soon!

To get started, you’ll made the crust. It’s an Oreo crust and the chocolate is going perfectly with the Nutella. You don’t ought to take away the filling from the Oreos, simply grind them into crumbs and combine them with some butter.

I wanted to play round with the filling in basic terms somewhat to make certain I had the feel and style right. Nutella can frequently get slightly misplaced and that’s by no means a nice factor given that Nutella is amazing. To make certain that there’s lots of Nutella, there’s a complete NULL cups inner the filling. If you're temped to scale back it, please don’t. I tried it with a lot less and the style simply isn't as good.

HOW TO MAKE THE BEST NUTELLA CHEESECAKE
So you’ll combine three 8 ounce blocks of cream cheese with some sugar and flour, then upload the Nutella and a few vanilla extract. Be certain to blend issues on low pace so you don’t upload too a lot air into the batter. The last addition is the eggs.

You would possibly observe that the consistency of the filling is a slightly thicker and virtually sticky in contrast to a extra traditional cheesecake filling. This is fully ok. It’s from the huge quantity of Nutella.

Add the filling to the crust and bake in a water bath. I understand water baths may be annoying, but they truly in basic terms upload a couple of extra steps. And if you’re involved in regards to the water bath leaking, be certain to test out my publish on how one can stay away from leaking. Water baths assist the cheesecake bake extra evenly, no longer crack or fall inner the center, as properly as retains them from browning too much.

If the cheesecake seems slightly humorous on higher because it bakes – slightly bumpy and lighter in colour – it’s ok. Keep going.

nutella cheesecake with somewhat out
full nutella cheesecake

HOW TO COOL YOUR CHEESECAKE
After baking, there’s a NULL step cooling process. Part one is the cheesecake remaining inner the oven whereas the oven is off. It slowly starts to cool the cheesecake whereas continuing to cook dinner it. The moment aspect is nonetheless inner the oven, but with the door cracked, additional cooling the cheesecake slowly so that it doesn’t cool too quick and crack.

The topping to this Nutella Cheesecake is the Nutella ganache. You can upload the ganache previous to refrigerating the cheesecake or after. Either method is fine.

Make the Nutella ganache with one other cup of Nutella (you’ll literally use a complete 2.2 pound container of Nutella on this cheesecake), some chocolate chips and a few heavy whipping cream. Pour about half of it on higher of the cheesecake and use the relaxation to drizzle over the higher when decorating it, or serve it with the cheesecake slices.

You guys, this cheesecake is loopy awesome! All that Nutella provides it essentially one of the foremost amazing, dense, creamy texture! I’m so fully in love with it and I understand you’ll like it too!

MORE DELICIOUS NUTELLA RECIPES
Nutella Chocolate Cake
Nutella Cheesecake Cookie Cups
No Bake Nutella Cheesecake
Nutella Fudge Brownies
Nutella Chocolate Cupcakes
No Bake Nutella Pretzel Bars
Chocolate Covered Nutella Pretzel Bites
Nutella Pop Tarts