Layered 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:

• 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.

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.

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.