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I tweaked this recipe a bit: I used two packages of cream cheese, a full 13 oz. jar of Nutella, no sugar, one egg, and a tsp. of vanilla. I also used a frozen pie crust (the kind you roll out yourself.) First I greased a pie pan with unsalted butter, then rolled the pie crust out over it, and used about 1/2 cup of chopped walnuts and 1/2 ghiradelli dark chocolate pieces to sprinkle a thin, single layer on the bottom of the crust. Then I baked at 350 for 7-8 mins. Then I mixed all the remaining ingredients and filled the pie pan + baked for an additional 30 mins. I chilled it overnight (about 8-9 hours) and the end result was absolutely divine. I am a cheesecake FANATIC, and in all honesty, this was the BEST cheesecake I've ever had. The Nutella taste was very evident, but the walnuts + hint of chocolate at the bottom added a turtle flavor to it. I opted for a regular pie crust instead so not to take away from the Nutella flavor. If you plan on making this, whichever way you choose, DO NOT USE SUGAR, and you MUST let it chill for at least 8 hours. It only gets better and better the longer it sits in the refrigerator.
Ingredients
10 oz. graham crackers
5 Tablespoons softened butter (unsalted)
1 -13 oz. jar Nutella (room temperature)
1 lb. cream cheese- softened
3/4 cup powdered sugar
2 Tablespoon cocoa
3 tespoon gelatin softened in 3 Tablespoon cool water
3/4 cup toasted hazelnuts- chopped
Instructions
Place the ring of 8 inch springform pan at the plate and set aside.
In a small heat proof bowl dissolve gelatin in cool water and set aside.
In a food processor combine crushed graham crackers, 5 Tbsp. butter, 1 Tbsp. Nutella and pulse until it starts to clumps.
Add 3 Tbsp. hazelnuts and continue to pulse until it looks like a sandy mixture. (it should hold together if you squeeze it in your hand, but should not be too moist or sticky. If it seems too dry to form a solid crust add 1 Tbsp. butter and pulse again and if it’s too sticky add more graham crackers).
Press the graham cracker mixture into a even layer inside the ring of springform pan and set in the fridge.
Over a double boiler melt dissolved gelatin until it’s completely clear and free of lumps.
Beat cream cheese and powdered sugar until smooth, then add Nutella and continue beating until combined,add cocoa powder and mix to combine. Mix in melted and cooled gelatin.
Spread cream cheese and Nutella filling over the crust.
Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.
Before serving run a thin warm and dry knife around the cake, unlock the ring of springform pan and gently take it off the cake.
Store in the fridge for a few days.
Ingredients
10 oz. graham crackers
5 Tablespoons softened butter (unsalted)
1 -13 oz. jar Nutella (room temperature)
1 lb. cream cheese- softened
3/4 cup powdered sugar
2 Tablespoon cocoa
3 tespoon gelatin softened in 3 Tablespoon cool water
3/4 cup toasted hazelnuts- chopped
Instructions
Place the ring of 8 inch springform pan at the plate and set aside.
In a small heat proof bowl dissolve gelatin in cool water and set aside.
In a food processor combine crushed graham crackers, 5 Tbsp. butter, 1 Tbsp. Nutella and pulse until it starts to clumps.
Add 3 Tbsp. hazelnuts and continue to pulse until it looks like a sandy mixture. (it should hold together if you squeeze it in your hand, but should not be too moist or sticky. If it seems too dry to form a solid crust add 1 Tbsp. butter and pulse again and if it’s too sticky add more graham crackers).
Press the graham cracker mixture into a even layer inside the ring of springform pan and set in the fridge.
Over a double boiler melt dissolved gelatin until it’s completely clear and free of lumps.
Beat cream cheese and powdered sugar until smooth, then add Nutella and continue beating until combined,add cocoa powder and mix to combine. Mix in melted and cooled gelatin.
Spread cream cheese and Nutella filling over the crust.
Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.
Before serving run a thin warm and dry knife around the cake, unlock the ring of springform pan and gently take it off the cake.
Store in the fridge for a few days.
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