This weekend I moved into a new home with a beautiful kitchen. And had book club. And had Valentine’s Day recipes on the brain. And had a craving for Nutella.
Seemed like the perfect time to make a cheesecake. So I did. :)
And it was absolutely, positively, fabulously Nutella-licious.
But then en route to being photographed, pretty sure I…..tripped. And since I had jumped the gun and was trying to photograph the cheesecake in the daylight before it had completely cooled, my beautiful crack-free cheesecake of course split into about three pieces. It didn’t fall on the floor, but still…argh!!! I of course pieced it back together and snapped a photograph of the one side that still looked mostly crack-free, but if you really look closely, you can see evidence of my latest little clumsy cooking catastrophe. One of many!
Thankfully, though, it still tasted divine. My fellow KC Bookies gave it the seal of approval! So if you love Nutella and cheesecake and indulgent deliciousness, I highly recommend you give this one a try.
Nutella Cheesecake
Ingredients
Crust Ingredients:
- 1 1/2 cups finely-ground chocolate cookies or chocolate graham crackers
- 3 Tbsp. granulated sugar
- 6 Tbsp. butter, melted
Filling Ingredients:
- 1 3/4 pounds (3 1/2 eight-ounce packages) cream cheese, room temperature
- 3/4 cup Nutella
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup heavy cream
- 9 ounces gianduja or semi-sweet chocolate, melted (**see tip below for melting instructions**)
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
Chocolate Ganache Ingredients:
- 8 ounces Nutella
- 3/4 cup heavy cream
Instructions
To Make The Crust:
- Preheat oven to 375ºF and grease the bottom of a 9-inch springform pan
- Mix together the cookie crumbs, sugar and melted butter. Press into the bottom of a springform pan, going up the side of the pan no more than 1/4 inch. Bake 8-10 minutes. Remove and let cool. Decrease oven temperature to 325ºF
To Make The Filling:
- Meanwhile, in a stand mixer, cream the cream cheese and Nutella on medium speed until smooth. Add the sugar and continue mixing until there are no lumps. Add the vanilla extract and heavy cream and stir until combined. Add the melted chocolate and mix together. Add the eggs and yolks one at a time; mix each in before adding the next.
- Wrap two layers of aluminum foil around the sides of the springform pan so that it is completely sealed. Pour the cheesecake filling into the pan on top of the cooled crust. Bake in a water bath for 60-75 minutes. The outer edges should be set and the center will still jiggle slightly when you move it. (The cake continues cooking after it’s removed from the oven.) Cool for 30 minutes, then remove the springform rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best.
To Make The Nutella Ganache:
- Heat over low heat or a double boiler the Nutella and cream until the mixture has become one. Cool for about 15 minutes (it should be easy to spread but not runny) and spread onto the cooled cheesecake, or use a pastry bag or fork to drizzle the ganache on top.
Notes
Did you make this?Let me know how it turned out in the comments below!
I am making this right now and I can not wait to see the results. Figured it is a rainy day here in SC so what better thing to do than bake and what better ingredient than Nutella! Thanks for sharing!
Hey! Sounds really delicious, but I was wondering about:
“Wrap two layers of aluminum foil around the sides of the spring form pan. Pour the cheesecake filling into the pan on top of the cooled crust. Bake in a water bath for 60-75 minutes.”
Does it really mean, that you put the bakin pan into a ‘thing’ filled with water and then bake in the oven for this time? Maybe it’s sounds that strange for me, because English isn’t my motherlanguage, but could you please explaine this part to me? – because, I’m dieing to try this out!
Thanks :)
I just spent a lovely Saturday listening to good music and making your recipe. It has turned out amazing…thank you!! I couldn’t have asked for a more perfect day after a very stressful week. This recipe is definitely a keeper.
Wow! This looks absolutely amazing! You have to add this post/recipe to my friend’s nutella yumminess list > https://www.skinnyscoop.com/list/claudia/nutella-yumminess
This looks so delicious! And I can totally relate with cooking/baking accidents. An hour in the kitchen is not complete for me until I’ve splashed tomato sauce on my shirt, poofed flour all over the backsplash, or spilled bean juice down the side of the trash can. All part of the experience, right?!
still looks fantastic to me, cracks or not!!
exciting to see what comes from your new kitchen :)
mmmm…. it was so delicious and still gorgeous!!! We need to cook for you next. :)
This is great. Nutella recipes everywhere but this one is gorgeous, even with a crack. ;) I am never patient enough to wait for a cheesecake to cool all the way and then I end up cracking it.
Oh, the hazardous transport from the finishing table to the photography station! I know it all too well… and since the only light in our apartment is directly by the window, I have a veritable obstacle course to pass through any time I want to snap before the sun goes down. Looks like you did a valiant recovery job, though!
(I can’t tell you how desperate I am for a slice shot of this cake: It looks incredible.)
Congratulations on your new home! I bet your kitchen is gorgeous! :-D What a better way to celebrate than with this cheesecake! Mmmm! :-D