Nutella Cheesecake
A creamy, delicious Nutella cheesecake on a crust made of Oreo cookies and topped with a rich Nutella glaze.
My middle kid picked this recipe out for her birthday cake back in 2021. I feel like she always goes for cheesecakes but it’s always a different flavor profile. Most times, a fruit cheesecake is chosen, so we had a bit of variation when Cami chose Nutella. I love when a cheesecake has a topping, so if something goes awry in the baking process, it gets covered up. I typically do a water bath so no big deal, but still, it makes for a lovely looking cheesecake. The Oreo crust was also really delicious!
What You Need:
For the Crust:
25 Oreo cookies, crushed
1/4 cup unsalted butter, melted
For the Filling:
24 oz. cream cheese, softened (3 blocks)
3/4 cup granulated sugar
2 cups Nutella
1 Tbsp. vanilla extract
1/2 tsp. salt
3/4 cup heavy cream, room temperature
4 large eggs, room temperature
For the Glaze:
1/2 cup heavy cream
1 cup Nutella
Directions:
For the Crust: Mix together cookie crumbs and melted butter in a bowl.
Press into the bottom of a lined and/or greased 9-inch springform pan and up the sides if you want.
Bake in a preheated 350 degree oven for 10 minutes. Set aside to cool. Reduce heat to 300 degrees.
For the Filling: In a large bowl, beat cream cheese and sugar until completely smooth and creamy.
Add Nutella, vanilla, and salt and beat on low until smooth. Scrape sides if needed.
On low, add heavy cream and mix until fully incorporated.
With a silicone spatula, stir eggs in gently until just combined.
Pour batter over the cooled crust.
Bake in a preheated 300 degree oven for 1 hour or until edges are set and center is slightly jiggly (if desired, you can use a water bath to avoid cracks).
Turn the oven off and leave oven closed. Let sit in oven for an additional hour.
Remove from oven and run a small knife around the edges to loosen it from the pan.
Allow to cool to room temperature, then refrigerate overnight.
For the Glaze: Remove the sides of the springform pan.
In a small saucepan, heat heavy cream over medium-low heat just until it begins to simmer.
Remove from heat and stir in Nutella. Stir until completely smooth.
Pour glaze over the cheesecake and smooth with an offset spatula. You can do this over the edges if you want but I chose not to.
Refrigerate for an additional hour or until glaze has set.
Recipe from Baked by an Introvert