Nutella Cheesecake
This creamy and decadent Nutella Cheesecake has a rich and smooth Nutella flavour in each bite.
Ingredients
For The Crust
- 2 cups Graham crackers, Crushed, about 20 crackers
- 6 tablespoon Butter, Melted
- ¼ cup Brown sugar, Lightly packed
- 1 teaspoon Vanilla extract
For The Filling
- 16 ounce Cream cheese, Room temperature
- ½ cup Sugar
- ½ cup Heavy cream
- ½ teaspoon Espresso powder
- 1½ cup Nutella, Smooth
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
For The Glaze
- 1 cup Nutella
- ½ cup Heavy cream
Instructions
How To Make The Crust
- Preheat the oven to 350℉. Mix the crushed Graham crackers, melted butter, brown sugar and Vanilla extract.2 cups Graham crackers, 6 tablespoon Butter, ¼ cup Brown sugar, 1 teaspoon Vanilla extract
- Pour the mixture into the bottom of an 8-inch pan. Use the bottom of a flat glass or measuring cup to press the mixture to the bottom of the pan.
- Bake the crust for 10 minutes. Set aside to cool down and bring the temperature down to 325℉.
How To Make The Filling
- Beat the room-temperature cheesecake until smooth and lump-free. For this step, you can use the stand mixer paddle attachment or a food processor.16 ounce Cream cheese
- Add the sugar and espresso powder and beat the mixture for a minute or two.½ teaspoon Espresso powder, ½ cup Sugar
- Now, it is time to add in the Nutella. If you keep the Nutella in the fridge, you can warm it up in the microwave for 10-15-second intervals until it is fully smooth and lump-free. Add the Nutella to the mixture and beat until fully incorporated.1½ cup Nutella
- Bring the speed to low and gradually add the heavy cream until it is incorporated.½ cup Heavy cream
- Switch to a rubber spatula. Lightly beat the eggs and Vanilla extract in a separate bowl and add them to the mixture. Beat until the eggs are incorporated, but DO NOT OVER MIX.2 Eggs, 1 tablespoon Vanilla extract
- Pour the batter over the baked crust. Place the pan inside another pan and the second one inside a roasting pan. Fill the roasting pan with hot water up to ⅔ of the height of the inside pan.
- Bake the cheesecake for 45-50 minutes. After 40 minutes, do the jiggle test, and if it is ready, turn the oven off and leave the cake inside the oven for another hour. Crack open the oven door and leave the Nutella Cheesecake inside the oven for half an hour, then leave it on the counter for an hour, then transfer it to the fridge. See Perfect Cheesecake Hacks on how to make the perfect cheesecake.
How To prepare The Glaze
- Bring the heavy cream to a simmer, remove it from the heat, add the Nutella and mix well. The mixture will become very smooth and shiny. Pour it over the cool cheesecake and let it set.1 cup Nutella, ½ cup Heavy cream
Nutrition
Calories: 858kcalCarbohydrates: 79gProtein: 10gFat: 56gSaturated Fat: 41gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 124mgSodium: 367mgPotassium: 447mgFiber: 5gSugar: 63gVitamin A: 1219IUVitamin C: 0.1mgCalcium: 167mgIron: 4mg
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