Easy Nutella Cheesecake Recipe

Easy Nutella Cheesecake Recipe
Easy Nutella Cheesecake Recipe photo by Taste of Home
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Easy Nutella Cheesecake Recipe

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A creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/4 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/4 hour + chilling

Ingredients

  • 2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 jars (26-1/2 ounces each) Nutella
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1/2 cup chopped, toasted hazelnuts

Directions

Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square).
For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust.
Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled.
Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts. Yield: 16 servings.

Test Kitchen tips
  • Don't overbeat the eggs. Mixing too much air into them will make the cheesecake puff up in the oven, then collapse and crack once it's out.
  • A high-sided springform pan is essential for this recipe. It will overflow in a pan shorter than 3 in.
  • Your best bet for judging doneness is to use a thermometer. If it reads 160° or higher, the eggs are fully cooked and you can safely remove the cheesecake from the oven. It will appear loose and wobbly, but it'll firm up overnight in the refrigerator.
  • Prevent the sides from peeling off by waiting until the next day to loosen the rim of the pan.
  • For clean slicing, dip your knife in hot water, then wipe dry. Slice. Repeat as necessary.
  • Originally published as Easy Nutella Cheesecake in TasteofHome.com 2017

    Nutritional Facts

    1 slice: 900 calories, 62g fat (22g saturated fat), 129mg cholesterol, 478mg sodium, 84g carbohydrate (71g sugars, 4g fiber), 12g protein.

    • 2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
    • 1/4 cup sugar
    • 1/4 cup butter, melted
    • FILLING:
    • 4 packages (8 ounces each) cream cheese, softened
    • 1/2 cup sugar
    • 2 jars (26-1/2 ounces each) Nutella
    • 1 cup heavy whipping cream
    • 1 teaspoon salt
    • 4 large eggs, lightly beaten
    • 1/2 cup chopped, toasted hazelnuts
    1. Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square).
    2. For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust.
    3. Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled.
    4. Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts. Yield: 16 servings.

    Test Kitchen tips
  • Don't overbeat the eggs. Mixing too much air into them will make the cheesecake puff up in the oven, then collapse and crack once it's out.
  • A high-sided springform pan is essential for this recipe. It will overflow in a pan shorter than 3 in.
  • Your best bet for judging doneness is to use a thermometer. If it reads 160° or higher, the eggs are fully cooked and you can safely remove the cheesecake from the oven. It will appear loose and wobbly, but it'll firm up overnight in the refrigerator.
  • Prevent the sides from peeling off by waiting until the next day to loosen the rim of the pan.
  • For clean slicing, dip your knife in hot water, then wipe dry. Slice. Repeat as necessary.
  • Originally published as Easy Nutella Cheesecake in TasteofHome.com 2017

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