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Easy Nutella Cheesecake

Name: Easy Nutella Cheesecake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 16 servings.
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, room temperature, lightly beaten; 1/2 cup chopped hazelnuts, toasted

2 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 1-1/4 hours + chilling

Makes

16 servings

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin

Easy Nutella Cheesecake Recipe photo by Taste of Home

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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, room temperature, lightly beaten
1/2 cup chopped hazelnuts, toasted

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 side 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 side from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts.

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.

Nutrition Facts

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

Easy Nutella Cheesecake

Total Time

Makes

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