- creamy & rich -
This baked nutella cheesecake is silky smooth and packed with nutella flavour. The oreo crust has added chopped hazelnuts for a bit of nutty crunch for more chocolate-hazelnut flavour.
- It has TWO whole cups of nutella to give it all the flavour without being too sweet! - All the tips for a perfect baked cheesecake - I mean, look at that texture!
-Use a water bath - Have all ingredients at room temperature - Don't overbake!
what you will need:
– 24 oz cream cheese (680g) – 4 tablespoons granulated sugar – 1 tablespoons pure vanilla extract – ⅛ teaspoon sea salt – 2 cups nutella – ½ cup heavy cream – ½ cup sour cream – 3 large eggs – 3 cups oreo crumbs – 1 cup hazelnuts – 4 tablespoons butter – ½ cup semisweet chocolate chips – ¼ cup nutella – ⅓ cup heavy cream – ⅛ teaspoon sea salt
Crush the hazelnuts and oreos with a food processor or rolling pin. Melt the butter.
Combine crust ingredients into baking pan and spread. Use the bottom of a glass to pack tightly, pushing the crumbs halfway up the edges. Bake for 12 minutes.
Combine cream cheese and sugar, beat until perfectly smooth for a few minutes.
Add nutella, cream, sour cream, and eggs one at a time. Blend well between each addition.
Spread into baked crust and place into water bath. Pour boiling water into the pan and bake. Water bath are in the full recipe (swipe up).
It's ready when the edges are set but it's still a bit jiggly in the center. Refrigerate for at least 8 hours or overnight. It needs a long time to set and to allow the flavours to develop.
To make the ganache, pour hot cream into the chocolate chips and nutella. Let sit for 7 minutes.
Whisk until the nutella ganache comes together and is perfectly smooth.
Spread onto chilled cheesecake and sprinkle more chopped hazelnuts. Let the ganache set in refrigerator for 10 minutes before serving.
The ultimate chocolate hazelnut cheesecake! So creamy.
swipe UP for the full recipe with all the tips!