Best Nutella Cheesecake Recipes

NUTELLA® CHEESECAKE

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.

EASY NUTELLA CHEESECAKE

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., , ,

NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY

Steps:

• Crush cookies and mix with melted butter.
• Spread mixture over pie pan.
• Refrigerate crust while making filling.
• Mix Nutella, cream cheese, and whipped topping until smooth.
• Spread mixture over pie crust.
• Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
• Enjoy!

NUTELLA®-OREO® CHEESECAKE

Steps:

• Prepare crust: Mix graham cracker crumbs, brown sugar, and cinnamon together in a bowl with your hands. Add melted butter and mix with a spoon or hand mixer until combined. If mixture seems too dry, add up to 1/4 cup more melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.
• Prepare filling: Beat cream cheese and lemon juice in a stand mixer until soft. Add whipping cream and continue beating until mixture becomes thick. Mix in sugar until stiff. Separate mixture into equal amounts in 2 bowls.
• Crush 18 sandwich cookies and fold them into one bowl of filling; spread this mixture evenly over the chilled crust. Place in the freezer for 30 minutes. Reserve remaining cookies for another use.
• Mix chocolate-hazelnut spread in the second bowl of filling. Spread evenly over chilled cookie layer. Cover and freeze for 3 to 8 hours.
• Slice thinly and serve cold.

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES

Steps:

• Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
• Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
• Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES

Steps:

• Sugar Cookie Crust:
• Preheat oven for 350°F. Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
• Cheesecake Filling:
• In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.)
• Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

NUTELLA SWIRL CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. Butter a 9-inch springform pan. Wrap the bottom of the springform pan in foil up to the rim (to prevent water from the water-bath seeping in) during final baking stage.
• 2. To make crust: whisk together cookie crumbs, ground hazelnuts, and cocoa powder in a bowl. Pour in melted butter, and stir to combine, creating a texture like wet sand. Press into bottom of pan, and up the sides about 1/2 inch. Bake for 10 minutes, then remove to cooling rack. Do not turn off oven. (I love the crust, so I always make a little extra so it is thicker at the bottom and I can push it up the sides farther.)
• 3. While crust is cooling, make the cheesecake batter: in the bowl of a standing mixer, beat cream cheese, sour cream, and sugar until well-combined, about 2 minutes.
• 4. Add egg yolks one at a time, mixing well between each. Beat in vanilla.
• 5. In a separate Very clean bowl using a handheld mixer, beat egg whites until they hold medium-soft peaks, then fold into cheese mixture.
• 6. Reserve one cup of the cheesecake batter in the bowl; pour the rest into the cooled crust.
• 7. Mix the Nutella into the reserved batter, then drop spoonfuls of the mixture onto the surface of the batter in the filled pan. (Here I sometimes add a quarter cup of chopped toasted hazelnuts to the Nutella Mixture for crunch)
• 8. Holding a knife upright, insert it about 1/2 inch into the surface of the batter, then draw the knife back and forth across the pan, creating a marbled appearance on the cake's surface
• 9. Create a water-bath in which to cook the cheesecake: bring a kettle of water to a boil. Place the foil wrapped springform pan in a roasting pan, and pour the boiling water into the roasting pan, surrounding the cake.
• 10. Carefully place in oven and bake for 60 to 75 minutes, or until edges begin to pull away from pan, but center is still jiggly. Remove from water-bath and cool completely on a rack.
• 11. Chill in refrigerator at least 4 hours, but ideally overnight.
• 12. When serving, you might garnish with a drizzle of Nutella or a dollop of creme fraiche.

NUTELLA CHEESECAKE MUFFINS

Steps:

• Remove your pan from the broiler and fill the pan with several cups of water. Place the pan of water in the oven on the bottom rack. Set oven temp to 275 degrees.
• Line your cupcake pan with the liners. This recipe makes exactly 1 dozen!
• For the crust, use cookies or graham crackers of your choice. If you use graham crackers mash one sleeve full and mix with some melted butter (about 2 tablespoons full).
• Using a spoon you can put two spoonfuls of cookie crumbs on the bottom of each cupcake liner. If you choose to use a regular cookie, like a Nilla Wafer, just place one cookie at the bottom of each liner. TRUST ME! This works and won't burn!!
• Now beat cream cheese, sugar and butter and until smooth.
• Add in your desired amount of Nutella. I did 1/3 and thought it was good. Blend it all in then add vanilla and the sour cream. Blend again.
• Add one egg and blend for a good minute. Then add the other one and blend again for a full minute. Don't overdo it or toss in both at once.
• You will notice it will be a little soupy, that's ok! Pour it into a large cup that you can easily pour into the cupcake liners.
• Fill each liner to the top or almost. It will rise a little but not too much that it would overflow.
• Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
• When it's done let it sit for a moment on the stovetop so it cools enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!!! They need to cool for a few hours in the fridge to set up properly.
• When ready to eat, feel free to dollop whipped cream on top! Enjoy!

CREAMY NUTELLA CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
• In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
• Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.
• Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
• Makes about 12 slices.

NUTELLA™ CHEESECAKE COOKIE BARS

Steps:

• Heat oven to 325°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in hazelnut spread. Add 2 eggs, one at a time, beating until just blended. Beat in 2 tablespoons cream and the vanilla. Spread evenly over cooled crust.
• Bake 30 to 35 minutes or until set. Cool 30 minutes on cooling rack. In 2-quart saucepan, melt chocolate chips and 1/2 cup whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Sprinkle immediately with nuts, chips or candy sprinkles. Refrigerate about 2 hours or until cooled completely. Cut into 8 rows by 3 rows.