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

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

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 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.

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.