Layered Nutella Cheesecake
Best made a day in advance or early in the morning to allow cooling time. Using heavy cream instead of sour cream lends itself to a wonderful texture comparable to the cheesecake factory dishes. I found this recipe at homecookingadventure.com
READY IN: 2hrs 30mins
SERVES: 16
YIELD: 1 Cheesecake
UNITS: US
INGREDIENTS
Nutrition- 1cup Oreo cookie crumbs (250 g)
- 6
- 35
- 3⁄4cup heavy cream
- 1cup sugar
- 1tablespoon cornstarch
- 2teaspoons vanilla
- 4
- 2⁄3cup nutella
- 1⁄3cup heavy cream
- 2⁄3cup nutella
- 1ounce chopped hazelnuts
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DIRECTIONS
- Preheat oven to 350 degrees F. Mix Oreo crumbs and melted butter, press into springform pan. Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool.
- Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy. Add sugar and cornstarch and mix.
- Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking.
- Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl.
- Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream. Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula.
- Bake (at 300 degrees) for 45-55 minutes. Turn off heat (do not open oven door) and let rest for 1 hour.
- Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature.
- For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake.
- Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.
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