This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.

Nutella® Cheesecake

(8 ounce) packages cream cheese, room temperature

white sugar

(13 ounce) jar chocolate-hazelnut spread,

vanilla extract

(9 inch) prepared graham cracker crust

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.


I tweaked this recipe a bit: I used two packages of cream cheese a full 13 oz. jar of Nutella no sugar one egg and a tsp. of vanilla. I also used a frozen pie crust (the kind you roll out yourself.) First I greased a pie pan with unsalted butter then rolled the pie crust out over it and used about 1/2 cup of chopped walnuts and 1/2 ghiradelli dark chocolate pieces to sprinkle a thin single layer on the bottom of the crust. Then I baked at 350 for 7-8 mins. Then I mixed all the remaining ingredients and filled the pie pan baked for an additional 30 mins. I chilled it overnight (about 8-9 hours) and the end result was absolutely divine. I am a cheesecake FANATIC and in all honesty this was the BEST cheesecake I've ever had. The Nutella taste was very evident but the walnuts hint of chocolate at the bottom added a turtle flavor to it. I opted for a regular pie crust instead so not to take away from the Nutella flavor. If you plan on making this whichever way you choose DO NOT USE SUGAR and you MUST let it chill for at least 8 hours. It only gets better and better the longer it sits in the refrigerator. Nobody at my Christmas dinner table could keep their hands off of it.

I have to say I didnt make this as per recipe. I used 2 creamed cheese 1 jar of nutella 1 tsp vanilla and 1 egg. I put this in a pre made chocolate crust and baked it at 350 for 30 minutes. Put in fridge for 7 hours. Before serving I topped it off with whipped cream and chopped hazelnuts. It was supurb. My guests loved it.I will make it this way again.

I have made this recipe several times using less sugar each time. I found that it is best with NO sugar especially if you love Nutella which I do.

Very yummy but very decadent! I made a few alterations because I didn't like the idea of using a graham cracker crust so instead a friend suggested making a brownie crust which turned out to be a great idea. I make my brownies from scratch using the Deep Dish Brownies recipe on this site. I cut the recipe by half and added about half a 7 oz jar of Nutella to the batter for taste. Spread the brownie batter out in a pie pan and then baked the brownies for 7-10 minutes or until the sides were cooked. Then I cut the recipe for the cheesecake a little by using only 10 oz of cream cheese (half reg/half light) and 1/2 cup of sugar and an egg. Then I added the remaining Nutella into the mix poured it unto the brownie crust and baked for 25 minutes. I cooled it in the fridge for about 8 hours and the result was a dessert that was literally gone in 20 minutes! It was a huge hit at the Christmas party I took it to and I had everyone asking for the recipe and blaming me for the Christmas weight they were going to put on!

A great suggestion for this recipe: cut the amount of sugar in half then mix all ingredients well. At the end fold in 1/2 - 3/4 container of whipped topping. Set overnight. The cake has a lighter density and makes the Nutella flavor stand out more.

This was very good. I was in the mood for cheesecake so I made this with 3 8oz blocks of cream cheese and then kept adding nutella to taste (I think I added about 13 oz). I didn't add sugar but I did add an egg. And I baked this for 30 minutes at 350 the baking definitely made the texture more cheesecake like. It tasted great!

This is definitely rich but DON'T let that put you off!! Everyone we served this to loved it. This cheesecake was so easy and fairly inexpensive. I make a lattice top with melted chocolate chips and a pastry bag to make it prettier and kept it in the freezer by my husband's request. He said he preferred it that way.

Once again I am disappointed with a dessert from this site. This was a gooey mess. It tasted just like the recipe sounds. Nothing special. It may be ok for a spread on fruit or bread but it was awful in a pie crust. It wouldn't cut and you had to end up spooning it out and forcing it off the spoon. I know desserts are supposed to be sweet and I love them but this was REALLY sweet and I cut down on sugar. I will keep looking

I gave this 3 stars cause it was way too sweet. All that sugar overpowers the cheese and nutella. But I'll give this a 5 star the way I made it the second time. I used 2 blocks of cream cheese 2 eggs 1 tsp of vanilla and 1 jar of nutella.(dont not add extra sugar) I baked this at 350 for 30-45mins. in a 8 inch spring form pan. For the crust i used chocolate cookie crumbles(eyeballed it) 1 egg white and 2 tablespoons butter and baked the crust at 350 for 8 mins. Let the cake chill for atleast a full day or more. The longer it sits the better it gets. This worked out very well and everyone loved it. I think it could used more hazelnut flavor. I'd suggest maybe adding chopped toasted hazelnuts. Anyways if you want a real cheesecake then turn this into a baked cheese cake.

nutella® cheesecake

Prep Time: 10 minutes

Total: 4 hours, 10 minutes

Servings: 5

Cost: $4.09 /serving

Author : LAURABEATTY

Ingredients

Instructions

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