📖 Recipe
Nutella Cheesecake
adapted from Gimme Some Oven
Ingredients
- 1 ½ cups chocolate animal cracker or graham cracker crumbs (5 ounces)
- 3 tablespoons sugar
- 5 tablespoons butter melted
- 28 ounces cream cheese (3 ½ eight-ounce packages) (I used lighter neufchatel), at room temperature
- ¾ cup Nutella
- ¾ cup sugar
- 2 teaspoons vanilla
- ½ cup heavy cream divided
- 9 ounces semisweet chocolate
- 2 eggs
- 2 egg yolks (may substitute 1 additional egg for this next time)
Ganache
- 8 ounces Nutella (4 ounces if making only half the ganache)
- ¾ cup heavy cream (6 tablespoons if making only half the ganache)
Instructions
- If using 5 ounces chocolate animal crackers, grind in a food processor. Add sugar and melted butter and process until combined. If you already have crumbs, mix them together with the sugar and butter. Pat along the bottom and 1 inch up the sides of a greased 9-inch springform pan. Bake at 375F for 8-10 minutes, then remove and let cool.
- Reduce oven temperature to 325F.
- Combine 9 ounces chocolate and ¼ of the heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15 second bursts, stirring after each one, until chocolate is melted and mixture is smooth. Set aside but do not let cool much.
- In a stand mixer or with an electric mixer, mix cream cheese and ¾ cup Nutella on medium speed until smooth and combined, scraping the bottom of the bowl as necessary. Add sugar and mix until smooth. Add vanilla and ¼ cup of the heavy cream and mix until smooth. Add the chocolate-cream mixture and mix until combined. Add eggs and yolks, one at a time, mixing on low until everything is well combined, but try not to beat in too much more air.
- Scrape into the parbaked crust and smooth out the top. If using a water bath, wrap pan in 2 layers of aluminum foil so the bottom of the pan is sealed, then place in a roasting pan of water. Place in the center of the oven. If not using a water bath, place cheesecake in the center of the oven. Optionally, place a roasting pan of water on the rack below the cheesecake. (This will also catch any drips that might leak from the springform pan.)
- Bake at 325F for 60-75 minutes. Cheesecake will be set 3 inches from the edge but will still be wobbly in the center. Take its temperature in the center with a thermometer (don't fear a hole); it will be 150F. Remove from the oven and let cool for about an hour, then cool completely in the fridge, 6-8 hours. You can speed this up once it's not hot by placing it in the freezer.
- Make the ganache. Combine Nutella and cream in a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave in 15-second bursts, stirring after each one, until the Nutella and cream are combined. (This can also be done on the stove.) If serving immediately, let cool for 15 minutes before topping; even so, the Nutella may still be runny. If serving later, spread Nutella cream on the cheesecake and store in the fridge until ready to serve.
- Before removing the side of the pan to serve, run a knife between the cheesecake and the side of the pan to make sure it doesn't stick. Serve and enjoy.
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