Nutella Cheesecake
Nutella Cheesecake layers a chocolate cookie crust with a thick, no-bake cream cheese and Nutella filling for a rich chocolate-hazelnut flavor in every slice. Because it sets in the refrigerator rather than the oven, the filling stays dense and smooth throughout. Allow at least 4 hours of chilling time after about 20 minutes of hands-on work.
Equipment
- Springform pan
- Food Processor
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
Ingredients
Crust
- 1.5 cups graham cracker crumbs Preferably organic
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted, high quality
Filling
- 24 ounces cream cheese room temperature
- 1.5 cups Nutella room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 4 large eggs room temperature
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a food processor, blend the graham cracker crumbs and sugar. Add the melted butter and pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Prepare the Filling:
- In a large mixing bowl, beat the cream cheese until smooth and fluffy using an electric mixer. Add Nutella and continue to beat until fully incorporated.
- Gradually add the powdered sugar and vanilla extract, beating until the mixture is smooth. Add the eggs one at a time, mixing well after each addition.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes or until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
- For a more intense Nutella flavor, swirl additional Nutella on top of the cheesecake before baking.
- To make it gluten-free, replace the graham crackers with gluten-free cookies.
Nutrition
Calories: 844kcalCarbohydrates: 69gProtein: 13gFat: 58gSaturated Fat: 40gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 201mgSodium: 431mgPotassium: 407mgFiber: 4gSugar: 54gVitamin A: 1541IUCalcium: 172mgIron: 4mg
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