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new york style nutella cheesecake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.laurenslatest.com/new-york-style-nutella-cheesecake/

yield 16 serving(s)
prep time 9 Hr
cook time 1 Hr 20 Min
method Bake

Ingredients For new york style nutella cheesecake

  • FOR THE CRUST
  • 2 Tbsp
    melted butter
  • 2 Tbsp
    granulated sugar
  • 1 1/2 c
    graham cracker crumbs
  • FOR THE FILLING
  • 5 pkg
    8 ounces softened cream cheese
  • 1 1/2 c
    granulated sugar
  • 1 Tbsp
    vanilla
  • 4 lg
    eggs, at room temperature
  • 1
    13-oz. container nutella
  • 1 c
    heavy cream
  • FOR THE CARAMEL WHIPPED CREAM
  • 1 c
    heavy cream
  • 3 Tbsp
    powdered sugar
  • 1/2 tsp
    vanilla
  • 1 tsp
    caramel extract
  • hershey's chocolate syrup + pecans as garnish {optional}

How To Make new york style nutella cheesecake

  • 1
    Preheat oven to 300 degrees. Lightly spray 10-inch springform pan with non-stick cooking spray and set aside. Stir melted butter, sugar and graham cracker crumbs in small bowl until moist, similar to wet sand. Pour into springform pan and press evenly into the bottom and up the sides about 1 inch using the bottom of a dry measuring cup {with a flat bottom}. Fingers work just as well too :) Set aside.
  • 2
    In a large bowl, stir cream cheese together soften completely and ensure its all the same temperature. Stir in granulated sugar until well incorporated. Add in room temperature eggs, incorporating one at a time. Scrape edges of bowl and stir again. Lastly, add in Nutella and heavy cream. Scrape sides of bowl and stir again to ensure a completely uniform, smooth, chocolatey filling. Pour into prepared springform pan. It's going to be super full. Like REALLY full. You might want to leave about 1 cup of batter out of the pan to ensure your cheesecake doesn't overflow and destroy your oven. Place cheesecake onto a cookie sheet and bake for 80 minutes even in the middle of your oven. After 80 minutes, turn oven off completely and DO NOT open the oven. Leave cheesecake in the hot oven for 6-8 hours or until it's cooled off completely. Overnight is perfect. Cooling the cheesecake in the oven and bringing its temperature down very slowly is the secret to ensuring it doesn't crack.
  • 3
    Once the cheesecake is cooled, remove from oven, run a butter knife around the edges and remove the outer edge of the springform pan. Cover with plastic wrap and refrigerate to chill completely. To make the caramel whipped cream, place all ingredients into a large bowl. Whip until stiff peaks form. Cut chilled cheesecake into pieces, top with caramel whipped cream, chocolate sauce and pecans.
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