Description
This is a creamy-dreamy Nutella cheesecake with an Oreo cookie crumb crust.
Ingredients
Cheesecake
- 1 & 1/3 cups (145g) Oreo cookie crumbs
- 4 tbsp (90ml) melted butter
- 3–250g pkg cream cheese, room temperature
- 1 & 1/2 cups (465g) Nutella
Topping
- 3/4 cup (235g) Nutella
- 10–12 Ferrero Rochers (optional)
- 2 tbsp (12g) ground hazelnuts (optional, I grounded whole hazelnuts using a coffee grinder)
Instructions
- Lightly butter the sides of a 9″springform pan and line with wax paper. Mix the melted butter with the baking crumbs, press onto the bottom of the pan, then chill in the freezer.
- Meanwhile, using a handheld mixer, beat the cream cheese until smooth. Blend in the Nutella until mixture is thoroughly combined and smooth.
- Evenly spread the mixture over the chilled crust and put back in the freezer for 1 hour to firm up.
- Warm up the Nutella in the microwave for a few seconds to make it more spreadable and spread on top of the cheesecake. Sprinkle with ground hazelnuts and decorate with some Ferrero Rocher candies. Chill in the fridge for 1 hour or until ready to serve.
Nutrition
- Serving Size:
- Calories: 482
- Sugar: 24.7 g
- Sodium: 273.4 mg
- Fat: 38.3 g
- Trans Fat:
- Carbohydrates: 31.7 g
- Protein: 6.2 g
- Cholesterol: 77.6 mg