Best Nutella Cheesecake Recipes

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NUTELLA® CHEESECAKE



Nutella® Cheesecake image

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.

Provided by LAURABEATTY

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 4h10m

Yield 8

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, room temperature
½ cup white sugar
1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella®
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g

EASY NUTELLA CHEESECAKE



Easy Nutella Cheesecake image

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 11

2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 jars (26-1/2 ounces each) Nutella
1 cup heavy whipping cream
1 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup chopped hazelnuts, toasted

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., , ,

Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.

NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY



No-Bake Nutella Cheesecake Recipe by Tasty image

Here's what you need: oreo cookies, butter, chocolate hazelnut spread, cream cheese, whipped topping, whipped cream, chocolate shaving

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

24 oreo cookies
⅓ cup butter, melted
13 oz chocolate hazelnut spread, 1 jar
8 oz cream cheese
8 oz whipped topping, or whipped cream
whipped cream
⅔ cup chocolate shaving

Steps:

  • Crush cookies and mix with melted butter.
  • Spread mixture over pie pan.
  • Refrigerate crust while making filling.
  • Mix Nutella, cream cheese, and whipped topping until smooth.
  • Spread mixture over pie crust.
  • Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
  • Enjoy!

Nutrition Facts : Calories 869 calories, Carbohydrate 73 grams, Fat 60 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams

NUTELLA®-OREO® CHEESECAKE



Nutella®-Oreo® Cheesecake image

Simple, easy, no-bake Nutella® cheesecake with Oreos®. Freeze at least 3 hours or better yet over night and serve cold. Start with thin slices with with this bad boy, and share with others.

Provided by alfons1313

Time 4h25m

Yield 16

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
⅓ cup packed brown sugar
½ teaspoon ground cinnamon
⅓ cup unsalted butter, melted, or more as needed
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
2 cups heavy whipping cream
⅓ cup white sugar
1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
¾ cup chocolate-hazelnut spread (such as Nutella®), or more to taste

Steps:

  • Prepare crust: Mix graham cracker crumbs, brown sugar, and cinnamon together in a bowl with your hands. Add melted butter and mix with a spoon or hand mixer until combined. If mixture seems too dry, add up to 1/4 cup more melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.
  • Prepare filling: Beat cream cheese and lemon juice in a stand mixer until soft. Add whipping cream and continue beating until mixture becomes thick. Mix in sugar until stiff. Separate mixture into equal amounts in 2 bowls.
  • Crush 18 sandwich cookies and fold them into one bowl of filling; spread this mixture evenly over the chilled crust. Place in the freezer for 30 minutes. Reserve remaining cookies for another use.
  • Mix chocolate-hazelnut spread in the second bowl of filling. Spread evenly over chilled cookie layer. Cover and freeze for 3 to 8 hours.
  • Slice thinly and serve cold.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 41.3 g, Cholesterol 81.7 mg, Fat 33.5 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 16.8 g, Sodium 274.6 mg, Sugar 27.6 g

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES



Nutella Swirl Sugar Cookie Cheesecake Squares image

I was looking for a cheesecake recipe without using a spring form pan, I found many, but this one I came up with myself and loved it!

Provided by prettypastrychef

Categories     Cheesecake

Time 3h45m

Yield 12 4 in squares, 12 serving(s)

Number Of Ingredients 7

12 ounces roll refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 large eggs
1 cup chocolate hazelnut spread such as nutella

Steps:

  • Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
  • Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
  • Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES



Nutella Swirl Sugar Cookie Cheesecake Squares image

Provided by My Food and Family

Categories     Home

Time 5h

Number Of Ingredients 9

Crust:
1 roll refrigerated sugar cookie dough
Cheesecake Filling:
2 container s (8 ounce each) Kraft Philadelphia cream cheese, softened
1/2 cup granulated white sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 large eggs
1 cup Chocolate Hazelnut Spread such as Nutella

Steps:

  • Sugar Cookie Crust:
  • Preheat oven for 350°F. Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
  • Cheesecake Filling:
  • In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.)
  • Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NUTELLA CHEESECAKE MUFFINS



Nutella Cheesecake Muffins image

Creamy and delicious! We used Lorna Doone cookies for the crust and they turned out like a dream.

Provided by Diana Carver @primadiana

Categories     Cakes

Number Of Ingredients 9

1 package(s) cream cheese, room temperature - important, 8 oz.
1/2 cup(s) sugar
1/2 stick(s) butter, room temperature
1/3 - 1/2 cup(s) Nutella
1 tablespoon(s) vanilla extract
1/4 cup(s) sour cream
2 - eggs, room temp - important
- cookies of your choice that goes well with Nutella
- cupcake liners

Steps:

  • Remove your pan from the broiler and fill the pan with several cups of water. Place the pan of water in the oven on the bottom rack. Set oven temp to 275 degrees.
  • Line your cupcake pan with the liners. This recipe makes exactly 1 dozen!
  • For the crust, use cookies or graham crackers of your choice. If you use graham crackers mash one sleeve full and mix with some melted butter (about 2 tablespoons full).
  • Using a spoon you can put two spoonfuls of cookie crumbs on the bottom of each cupcake liner. If you choose to use a regular cookie, like a Nilla Wafer, just place one cookie at the bottom of each liner. TRUST ME! This works and won't burn!!
  • Now beat cream cheese, sugar and butter and until smooth.
  • Add in your desired amount of Nutella. I did 1/3 and thought it was good. Blend it all in then add vanilla and the sour cream. Blend again.
  • Add one egg and blend for a good minute. Then add the other one and blend again for a full minute. Don't overdo it or toss in both at once.
  • You will notice it will be a little soupy, that's ok! Pour it into a large cup that you can easily pour into the cupcake liners.
  • Fill each liner to the top or almost. It will rise a little but not too much that it would overflow.
  • Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
  • When it's done let it sit for a moment on the stovetop so it cools enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!!! They need to cool for a few hours in the fridge to set up properly.
  • When ready to eat, feel free to dollop whipped cream on top! Enjoy!

CREAMY NUTELLA CHEESECAKE



Creamy Nutella Cheesecake image

Do you ever crave Nutella, but tired of the plan nutella on bread? Then try this! It combines Nutella with the classic Cheesecake!

Provided by Piggy26

Categories     Cheesecake

Time 1h55m

Yield 1 2 in. by 2in. slice, 12 serving(s)

Number Of Ingredients 11

1/2 cup melted butter
2 tablespoons granulated sugar
1 1/2 cups chocolate cookie crumbs
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 egg yolks
1 whole egg
1/2 cup milk
1 (13 ounce) jar nutella

Steps:

  • Heat oven to 350 degrees F.
  • In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
  • In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
  • Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.
  • Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
  • Makes about 12 slices.

Nutrition Facts : Calories 670.6, Fat 45.8, SaturatedFat 29.1, Cholesterol 147.3, Sodium 371.7, Carbohydrate 59.3, Fiber 1.7, Sugar 37.2, Protein 8.3

NUTELLA SWIRL CHEESECAKE



Nutella Swirl Cheesecake image

I can't think of anyone who doesn't love Nutella, and when I saw this recipe I knew I had to make it. Took it to a family dinner and everyone just raved. I gave my neighbors a slice and they immediately named me "Neighbor of the Decade". Really easy, it is very impressive-looking but most of all, It is Just Beyond Words GOOD.

Provided by Pam Ellingson

Categories     Other Desserts

Time 2h

Number Of Ingredients 13

NUTELLA FILLING
3 pkg 8-ounce cream cheese, at room temperature
1/2 c sour cream, at room temperature
1 c sugar
3 large eggs, separated
1 tsp vanilla extract
1/2 c nutella chocolate hazelnut spread
CHOCOLATE-HAZELNUT CRUMB CRUST
1 1/4 c ground vanilla wafer cookies (about 1/2 box)
1/4 c ground hazelnuts
1 Tbsp cocoa powder
4 Tbsp unsalted butter, melted (1/2 stick)
PREP TIME INCLUDES MAKING THE CRUST, BUT DOES NOT INCLUDE CHILLING TIME.

Steps:

  • 1. Preheat oven to 350 degrees. Butter a 9-inch springform pan. Wrap the bottom of the springform pan in foil up to the rim (to prevent water from the water-bath seeping in) during final baking stage.
  • 2. To make crust: whisk together cookie crumbs, ground hazelnuts, and cocoa powder in a bowl. Pour in melted butter, and stir to combine, creating a texture like wet sand. Press into bottom of pan, and up the sides about 1/2 inch. Bake for 10 minutes, then remove to cooling rack. Do not turn off oven. (I love the crust, so I always make a little extra so it is thicker at the bottom and I can push it up the sides farther.)
  • 3. While crust is cooling, make the cheesecake batter: in the bowl of a standing mixer, beat cream cheese, sour cream, and sugar until well-combined, about 2 minutes.
  • 4. Add egg yolks one at a time, mixing well between each. Beat in vanilla.
  • 5. In a separate Very clean bowl using a handheld mixer, beat egg whites until they hold medium-soft peaks, then fold into cheese mixture.
  • 6. Reserve one cup of the cheesecake batter in the bowl; pour the rest into the cooled crust.
  • 7. Mix the Nutella into the reserved batter, then drop spoonfuls of the mixture onto the surface of the batter in the filled pan. (Here I sometimes add a quarter cup of chopped toasted hazelnuts to the Nutella Mixture for crunch)
  • 8. Holding a knife upright, insert it about 1/2 inch into the surface of the batter, then draw the knife back and forth across the pan, creating a marbled appearance on the cake's surface
  • 9. Create a water-bath in which to cook the cheesecake: bring a kettle of water to a boil. Place the foil wrapped springform pan in a roasting pan, and pour the boiling water into the roasting pan, surrounding the cake.
  • 10. Carefully place in oven and bake for 60 to 75 minutes, or until edges begin to pull away from pan, but center is still jiggly. Remove from water-bath and cool completely on a rack.
  • 11. Chill in refrigerator at least 4 hours, but ideally overnight.
  • 12. When serving, you might garnish with a drizzle of Nutella or a dollop of creme fraiche.

NUTELLA™ CHEESECAKE COOKIE BARS



Nutella™ Cheesecake Cookie Bars image

A perfect treat for all Nutella™ lovers! These decadent cheesecakes bars will be gone in a flash.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 24

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ cookie mix double chocolate chunk
Vegetable oil, water and egg called for on cookie mix pouch
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
3/4 cup Nutella® hazelnut spread with cocoa
2 eggs
2 tablespoons heavy whipping cream
1 teaspoon vanilla
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/2 cup heavy whipping cream
Chopped toasted hazelnuts, miniature white or semi-sweet chocolate chips or chocolate candy sprinkles, if desired

Steps:

  • Heat oven to 325°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
  • In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in hazelnut spread. Add 2 eggs, one at a time, beating until just blended. Beat in 2 tablespoons cream and the vanilla. Spread evenly over cooled crust.
  • Bake 30 to 35 minutes or until set. Cool 30 minutes on cooling rack. In 2-quart saucepan, melt chocolate chips and 1/2 cup whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Sprinkle immediately with nuts, chips or candy sprinkles. Refrigerate about 2 hours or until cooled completely. Cut into 8 rows by 3 rows.

Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 23 g, TransFat 0 g

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