Description
Indulgent Nutella Cheesecake delivers a silky chocolate embrace that whispers Italian dessert magic. Creamy layers of rich hazelnut spread and smooth cream cheese promise pure bliss for passionate dessert enthusiasts.
Ingredients
Scale
Nutella Cheesecake Ingredients:
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 1/2 cups (375 milliliters) Nutella
- 1 cup (240 milliliters) heavy whipping cream
Crust Ingredients:
- 2 cups (480 milliliters) graham cracker crumbs
- 1/2 cup (120 milliliters) unsalted butter, melted
- 2 tablespoons granulated sugar
Finishing Ingredients:
- 1 cup (240 milliliters) powdered sugar
- 1/2 cup (120 milliliters) Nutella
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- Chopped hazelnuts (optional)
Instructions
- Grease a 9-inch springform pan thoroughly to ensure easy release of the cheesecake later.
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl, mixing until the texture resembles damp sand.
- Press the crust mixture firmly into the pan’s bottom, using a spoon or flat-bottomed cup to create an even, compact layer.
- Refrigerate the crust for 15 minutes to set while preparing the filling.
- Beat cream cheese in a large mixing bowl until completely smooth and creamy, about 2-3 minutes at medium speed.
- Incorporate Nutella, powdered sugar, and vanilla extract into the cream cheese, mixing until the mixture is uniform and silky.
- Whip heavy cream separately until stiff peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the Nutella mixture, maintaining the volume and creating a light filling.
- Carefully spread the cheesecake filling over the chilled crust, smoothing the top with a spatula for an even surface.
- Heat heavy cream in a small saucepan until it reaches a gentle simmer, around 180°F.
- Pour hot cream over Nutella in a heat-safe bowl, stirring until the mixture becomes glossy and smooth.
- Drizzle the Nutella topping evenly across the cheesecake’s surface, creating an attractive finish.
- Sprinkle chopped hazelnuts over the top for added crunch and visual appeal.
- Refrigerate the cheesecake for 6-8 hours or overnight to allow complete setting and flavor development.
- Remove from springform pan, slice with a clean knife, and serve chilled for optimal taste and texture.
Notes
- Soften cream cheese completely at room temperature to ensure a smooth, lump-free filling that blends seamlessly.
- Use a clean, sharp knife dipped in hot water for clean, precise slices that showcase the creamy texture.
- Opt for gluten-free graham crackers to make this dessert celiac-friendly without compromising the rich, decadent taste.
- Create a lower-sugar version by using a sugar substitute or reducing the powdered sugar in the recipe.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 399 kcal
- Sugar: 30 g
- Sodium: 188 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg