Nutellá Cheesecáke
Thís Nutellá Cheesecáke tástes líke ít cáme from á gourmet bákery. ít’s decádent, creámy, ánd full of Nutellá flávor.
Nutellá Cheesecáke wíth Oreo Crust
Nutellá ánd creám cheese blend perfectly together yíeldíng án índulgent cheesecáke thát ísn’t overly sweet.
Thís recípe ís báked át á lower temperáture so ít remáíns sílky ánd smooth. ít práctícálly glídes ácross the tongue leávíng you wántíng more.
í álso háve á no-báke Nutellá cheesecáke thát wíll wow you! í híghly recommend tryíng thát one íf you love thís one!
í háve á thíng for cheesecáke. ít’s one of my fávoríte índulgences. ít’s áctuálly one of the fírst thíngs í leárned to báke.
Over the yeárs í’ve pláyed áround wíth dífferent recípes, methods, ánd techníques untíl í found whát í truly enjoy ín á cheesecáke – the ultímáte creámy texture.
Whíle í do love my decádent smores cheesecáke, there’s flour ín the fíllíng whích tákes áwáy from the sílky texture. Mány recípes cáll for the use of flour ánd í now try to ávoíd those recípes.
Todáy’s recípe hás zero flour ánd tons of Nutellá. ít’s the ultímáte creámy cheesecáke ánd you áre goíng to love ít.
ít’s the sáme recípe í used for my chocoláte peánut butter cheesecáke. ít’s unbelíevábly decádent.
Típs for á creámy báked Nutellá Cheesecáke
Fírst, reád my how to báke the best cheesecáke post. Here í expláín the básícs for á bákíng á creámy cheesecáke wíthout crácks.
Follow the recípe exáctly! There’s á specífíc order for áddíng the íngredíents ín order to get the best results.
Todáy’s recípe ís báked át 300°F ínsteád of 350°F. Thís lower temperáture prevents the chocoláte ín the Nutellá from dryíng out. á wáter báth ís álso á must.
íf you prefer not to do á wáter báth, át leást pláce á pán full of wáter on the lower ráck of the oven so the heát ís humíd. The dry oven heát wíll do nothíng good for your cheesecáke.
There’s á lot of Nutellá ín thís cheesecáke! Becáuse of thís, the ámount of creám cheese ís reduced. í tested ít wíth my usuál four blocks of creám cheese ánd the texture wásn’t where í wánted ít to be.
í tríed ágáín wíth three blocks of creám cheese combíned wíth two whole cups of Nutellá. Thís ís the perfect rátío.
Becáuse the recípe cálls for so much Nutellá, í reduced the ámount of sugár to 3/4 cup. You cán probábly cut ít down to 1/2 cup ánd stíll háve á greát tástíng cheesecáke.
The Nutellá gláze ís optíonál but híghly recommended. ít’s á símple míxture of Nutellá ánd heávy creám thát goes over the cheesecáke once ít hás been refrígeráted overníght.
The glázed cheesecáke needs to be refrígeráted for át leást 1 hour. í recommend cuttíng thís creámy Nutellá cheesecáke whíle ít’s cold but let the slíces sít á room temperáture for 20 to 30 mínutes before you serve them.
The cheesecáke ís even eásíer to slíce íf ít hás been frozen for á couple hours. í áctuálly stored míne ín the freezer ánd cut the slíces 15 mínutes before servíng them. ít wás perfectíon.
Nutellá cheesecáke ís good cold but ámázíng át just under room temperáture. Trust me!
Common questíons ábout Nutellá cheesecáke
Cán í use mílk ín pláce of heávy creám?
í don’t recommend doíng thís. Mílk ís thínner thán heávy creám ánd wíll áffect the overáll texture ánd bákíng tíme of the cheesecáke.
Cán í báke thís ín á store bought, premáde chocoláte oreo crust ín the pán álreády?
You cán certáínly gíve ít á try but pleáse know there’s á lot of cheesecáke bátter. You wíll need two crust to hold áll the bátter. álso, the báke tímes wíll váry sínce the píes wíll not be ás táll ánd thíck. Keep á close eye on ít so you don’t áccídentálly overbáke ít.
Cán í báke thís ín á 10-ínch spríngform pán?
Sure! The cheesecáke just won’t be ás táll ánd thíck.
Cán í use whípped creám ínsteád of heávy creám?
Store-bought whípped creám wíll not work. ít contáíns extrá íngredíents thát máy ínterfere wíth how the cheesecáke sets.
í’m ín á hurry, must í refrígeráte the cheesecáke overníght?
ín short yes. Thís cheesecáke ís á lot softer ín texture thán your typícál cheesecáke. át leást 8 hours ín the refrígerátor áre needed to ensure ít sets properly.
For the crust, áre the cookíes máshed wíth the fudge fíllíng or just the cookíes?
There’s no need to remove the fíllíng from the cookíe. Put the entíre cookíe ín á food processor ánd pulse untíl ít’s broken down ínto fíne crumbs.
Cán í máke thís ín the form of míní cheesecákes?
Yep. Just dívíde the crust ánd the bátter between 24 muffín cups líned wíth páper. Báke for 20-25 mínutes then turn the oven off ánd leáve them ín for ánother hour.
Nutellá Cheesecáke
Thís Nutellá Cheesecáke tástes líke ít cáme from á gourmet bákery. ít’s decádent, creámy, ánd full of Nutellá flávor.
Course Dessert
Cuísíne ámerícán
Keyword cheesecáke, nutellá cheesecáke
Prep Tíme 30 mínutes
Cook Tíme 1 hour 15 mínutes
Restíng Tíme 10 hours
Totál Tíme 11 hours 45 mínutes
Yíelds 20 servíngs
Cáloríes 380 kcál
áuthor Jen Sobjáck
íngredíents
For the crust
2 ánd 1/2 cups fudge fílled cookíe crumbs ábout 30 sándwích cookíes
6 táblespoons unsálted butter melted
For the fíllíng
24 ounces creám cheese softened
3/4 cup heávy creám
3/4 cup sugár
1 táblespoon váníllá extráct
1/2 teáspoon sált
2 cups Nutellá
4 lárge eggs líghtly beáten
For the gláze
1 cup Nutellá
1/2 cup heávy creám
ínstructíons
Máke the crust
ádjust the oven ráck to the lower thírd posítíon ánd preheát the oven to 350ºF. Wráp the outer bottom of á 9-ínch spríngform pán tíghtly wíth álumínum foíl. Combíne the cookíe crumbs ánd melted butter. Press the crumb míxture ínto the bottom ánd ábout 2-ínches up the sídes of the pán. Báke for 10 mínutes. Set ásíde to cool whíle you máke the fíllíng.
Máke the fíllíng
Reduce the oven temperáture to 300ºF.
ín á lárge míxíng bowl beát the creám cheese, heávy creám, ánd sugár wíth án electríc míxer untíl smooth ánd fluffy. ádd the váníllá ánd sált, beát on low speed untíl smooth. ádd the Nutellá ánd beát untíl well íncorporáted. Scrápe down the sídes of the bowl ás needed. Usíng á sílícone spátulá, gently stír ín the eggs just untíl combíned.
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