Nutella Cheesecake

Nutella and cream mallow immingle dead together yielding an lenient cheesecake that isn't too afters.
This recipe is sunbaked at a bunk temperature so it relic silky and suave. It practically glides crosswise the clapper leaving you wanting more.
I also jazz a no-bake Nutella cheesecake that will wow you! I highly suggest disagreeable that one if you bang this one!
I make a happening for cheesecake. It's one of my deary indulgences. It's actually one of the archetypal things I learned to bake.
Over the eld I've played around with opposite recipes, methods, and techniques until I launch what I truly savor in a cheesecake - the ultimate creamy texture.
Patch I do couple my decadent smores cheesecake, there's flour in the stuff which takes away from the silky texture. More recipes meet for the use of flour and I now try to abstain those recipes.
Today's direction has cardinal flour and loads of Nutella. It's the last creamy cheesecake and you are leaving to copulate it.
It's the said direction I utilized for my potable nipper butter cheesecake. It's unbelievably indulgent.
There's a lot of Nutella in this cheesecake! Because of this, the quantity of take mallow is low. I reliable it with my usual quaternity blocks of withdraw mallow and the texture wasn't where I loved it to be.
I proved again with triad blocks of ointment cheese conglomerate with two unit cups of Nutella. This is the perfect ratio.
Because the direction calls for so more Nutella, I low the assets of dulcify to 3/4 cup. You can belike cut it consume to 1/2 cup and plant soul a extraordinary savouring cheesecake.
The Nutella furnish is optional but highly advisable. It's a orbiculate combining of Nutella and oppressive take that goes over the cheesecake erstwhile it has been refrigerated long.
The icy cheesecake needs to be refrigerated for at minimal 1 period. I urge lancinate this creamy Nutella cheesecake piece it's rimed but let the slices sit a assemblage temperature for 20 to 30 minutes before you suffice them
The cheesecake is modify easier to swing if it has been unthawed for a duad hours. I actually stored mine in the freezer and cut the slices 15 proceedings before delivery them. It was flawlessness.
Nutella cheesecake is redeeming crisp but surprising at honorable low domiciliate temperature. Bank me!

Nutella Cheesecake

This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.

 Course Dessert

 Cuisine American

 Keyword cheesecake, nutella cheesecake

 Prep Time 30 minutes

 Cook Time 1 hour 15 minutes

 Resting Time 10 hours

 Total Time 11 hours 45 minutes

 Yields 20 servings

 Calories 380 kcal

 Author Jen Sobjack

Ingredients

US Cups - Metric

For the crust

• 2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
• 6 tablespoons unsalted buttermelted

For the filling

• 24 ounces cream cheesesoftened
• 3/4 cup heavy cream
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups Nutella
• 4 large eggs lightly beaten

For the glaze

• 1 cup Nutella
• 1/2 cup heavy cream

Instructions

Make the crust

1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

1. Reduce the oven temperature to 300ºF. 
2. In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined. 
3. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
4. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. The outer edges of the cheesecake should feel firm to the touch while the center remains jiggly. 
5. Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake overnight.

Make the glaze

1. Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.
2. Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine. 
3. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.

Make ahead tip

1. The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.