Yes……
That is right….. Nutella Cheesecake… Be still my beating heart!!
I’m not sure where this recipe originally came from, because a friend of mine wrote it down and gave it to me, and I changed it a bit…
So… Here we go!
First off bring 5 packages of cream cheese softened which means leave it on the counter overnight…
pre-heat the oven to 300 degrees Fahrenheit
Lets start with the Crust
2 tbsp melted butter
2 tbsp sugar
1 1/2 cups graham crumbs
I sprayed a 10″ spring form pan with some olive oil (yeah I really did) I’m sure you can butter it.. just make sure you cake don’t stick…
Then I put the graham cracker pieces in my nutribullet and made crumbs..
I mixed those with the sugar and melted butter, until it felt like sand.. and then pressed it into the springform pan and set that aside.
Next,
Filling
5 8oz packages of cream cheese (softened)
1/2 cup sugar *** see note below
1 tbsp Vanilla
4 large eggs (room temperature)
1 13oz container of Nutella
1 cup heavy cream
I added all the creamcheese to a large mixing bowl and tried to work it all together with a woodenspoon, then got a spoonula and added the sugar.
** Now, the original recipe said 1 1/2 cups of sugar….. I’m not that into sweet crap and nutella is sweet enough for me.. so since there is that much cream cheese and the heavy cream, I felt compelled to add 1/2 cup.. and it was plenty sweet for us…
Mix the sugar in well, then add the eggs one at a time, make sure you incorporate them well. Then blend in the vanilla. Blend in the Nutella and Cream.
Pour this into your spring pan… if you need to leave out some, leave it out and eat it with leftover graham crackers… But, I say this, because if the springform pan is too full, if will rise up and fall over the sides… So that being said… Put the springform pan on a cookie sheet or cooking stone and cook it for 80 minutes. Once the timer goes off. just turn the oven off and leave the cheesecake in there overnight. This is an old trick my bisnonna told me. this way it won’t crack. (or it has never cracked for me)
