Tuesday, February 19, 2013

Nutella Cheesecake

I feel like I don't need to write anything about this recipe, because I doubt anyone will read it. There's a giant piece of nutella cheesecake just taunting you, begging to be eaten! Not to worry, if you can mix cream cheese and nutella together, you can make this recipe. Quick, easy, and oh-so satisfying. 

Also, toasted hazelnuts? Heaven. 

Modified rom this NPR article
13oz Nutella (1 Jar)
2pkgs Cream Cheese (softened)
1/2c Powdered Sugar
1c Hazelnuts (toasted)
1 Sleeve Chocolate Graham Crackers (8)
5tbsp Butter (melted)

1. Toast your hazelnuts on a cookie sheet lined with parchment paper. Spread them out evenly and put in an oven (350F) for 9-12 minutes, watch them carefully so they don't burn. They'll turn a nice golden brown color. Set aside to cool. 

2. In a small food processor, crush the graham crackers and pour into a medium bowl.

3. Grind up about a third of the hazelnuts and pour into the same bowl.

4. Melt your butter and then pour into the graham cracker-hazelnut mixture, mix until well combined. This will be crumbly, but it should stick together if you squeeze it. In a pie dish (or springform pan) press the mixture into the bottom (no non-stick spray is needed) and put in the fridge to cool. 

5. In a standing mixer, combine the cream cheese and powdered sugar on medium speed for about two minutes.

6. Mix in the entire jar of Nutella. You'll need to scrape down the sides of the bowl at least once to make sure the cream cheese gets fully incorporated.

7. Pour the cheesecake mixture into the pie dish/pan. Top with remaining hazelnuts.

8. Cover with plastic wrap and cool over night in the fridge.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...