Nutella is a rich and dreamy combination of hazelnut and cocoa that we can always rely on to take our favorite desserts to the next level of deliciousness. Therefore, it was only a matter of time before we combined Nutella with our other favorite creamy and rich dessert – cheesecake.
Prep Time
1 hour and 20 minutes
Method of Preparation:
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Preheat your oven to 325°F (170°C). Grease an 8-inch baking dish and line it with parchment paper. Make sure that the paper is well pressed in the corners, and then set aside.
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In a food processor, pulse the cookies until they become crumbs. Add the melted butter and pulse until moistened. Press this cookie mixture evenly into the bottom of your lined baking dish. Bake the crust for around 12 minutes, until set. Set aside to cool.
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Clean out the food processor. Add the cream cheese, eggs, sugar, 4 tablespoons of milk, and the vanilla extract. Pulse until smooth and gently spread half of the mixture over the cooled crust, leaving the remaining half in the food processor. For more even layers, place the plain cheesecake layer in the freezer until firm, roughly 20 minutes.
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Add the Nutella and the remaining tablespoon of milk to the remaining half of the cream cheese mixture still in the food processor. Pulse until smooth. Pour this Nutella mixture on top of the plain cheesecake layer and spread evenly.
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Bake for 30-35 minutes, until the center jiggles only slightly. Allow it to cool on a wire rack before transferring to the fridge to chill completely. When ready to serve, lift out of the pan using the parchment paper. Cut into squares and serve.
Chef's Tip:
Take the Nutella cheesecake mixture and pour it into a piping bag. Next pipe on top of the plain cheesecake layer to get a more even layer than you do when you spread.
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