Layered Nutella Cheesecake Recipes
NUTELLA® CHEESECAKE
This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Provided by LAURABEATTY
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g
LAYERED NUTELLA CHEESECAKE
Best made a day in advance or early in the morning to allow cooling time. Using heavy cream instead of sour cream lends itself to a wonderful texture comparable to the cheesecake factory dishes. I found this recipe at homecookingadventure.com
Provided by dawn2701
Categories Dessert
Time 2h30m
Yield 1 Cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Mix Oreo crumbs and melted butter, press into springform pan. Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool.
- Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy. Add sugar and cornstarch and mix.
- Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking.
- Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl.
- Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream. Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula.
- Bake (at 300 degrees) for 45-55 minutes. Turn off heat (do not open oven door) and let rest for 1 hour.
- Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature.
- For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake.
- Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.
Nutrition Facts : Calories 520.5, Fat 41.2, SaturatedFat 25.9, Cholesterol 148.4, Sodium 271.6, Carbohydrate 31.7, Fiber 1.5, Sugar 28, Protein 7.2
NUTELLA CHEESECAKE
Make and share this Nutella Cheesecake recipe from Food.com.
Provided by loriyeargan
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and sugar until smooth.
- Blend in Nutella and vanilla.
- Pour into crust.
- Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 639.9, Fat 40.6, SaturatedFat 25.6, Cholesterol 62.5, Sodium 372.1, Carbohydrate 63, Fiber 3, Sugar 50.7, Protein 7.1
EASY NUTELLA CHEESECAKE
Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- 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., , ,
Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.
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