Layered Nutella Cheesecake Food

NUTELLA® CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

EASY NUTELLA CHEESECAKE

Steps:

• Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,

LAYERED NUTELLA CHEESECAKE

Steps:

• 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.

NO BAKE NUTELLA CHEESECAKE

Steps:

• To Prepare the Crust:.
• Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling.
• To Prepare the Filling:.
• In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly.
• In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture.
• Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours.
• To Prepare the Ganache:.
• In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours.
• To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip) and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.

NUTELLA CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth.
• Blend in Nutella and vanilla.
• Pour into crust.
• Refrigerate until set, about 4 hours.

NO BAKE NUTELLA CHEESECAKE

Steps:

• Combine Oreo crumbs with melted butter.
• Press crumbs into the bottom and halfway up the sides of a 9 inch pie pan. Set in refrigerator to firm.
• Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
• Gently stir in the Cool Whip.
• Pour filling into crust and smooth the top.
• Refrigerate for about 4-6 hours or until firm.
• Remove cheesecake from springform pan and place on cake plate.
• To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.
• Let the ganache to cool slightly and thicken before pouring over cheesecake.
• Sprinkle chopped Ferrero Rocher over the top of the cheesecake.
• Refrigerate until serving.