Creamy Nutella Cheesecake Recipes

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.

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., , ,

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.

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.