Nutella and cheesecake may be the best combination I’ve ever heard of. Check out this chocolate-hazelnut cheesecake that is decadent and absolutely to die for.
This recipe is courtesy of Laura in the Kitchen
1 ¼ cups of ground graham crackers
6 Tbsp of unsalted butter, at room temperature
2 Tbsp of Nutella
¼ cup of granulated sugar
¼ cup of chopped hazelnuts, finely ground in a food processor
For the Filling:
2 8oz blocks of cream cheese, softened at room temperature
1 cup of confectioner’s sugar
1 ½ cups of Nutella
½ tsp of vanilla extract
¼ cup of heavy cream
For the Topping:
1/2 cup of heavy cream
4 oz of semisweet chocolate chips
1 tsp of butter, softened at room temperature
In a food processor, add all the ingredients for the crust and mix until everything is finely crushed and holds well when you pinch the mixture together. Press the mixture onto the bottom and one inch up the sides of a 9” spring form pan, set it in the fridge.
In the bowl of a standing mixer, fitted with a paddle attachment, add the cream cheese and Nutella. Mix on medium speed for about 2 minutes. Add the remaining ingredients and keep mixing for another minute or so or until you have a smooth batter. Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight. About an hour before you are ready to serve, make the topping.
In a small saucepan, add the cream and bring it to a simmer. Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes. Whisk it all together until the chocolate chips have melted, adding butter as you whisk. Place it back in the fridge for about an hour to set.
Wipe your knife in between cutting each slice so that all the slices come out nice and neat. Remove the sides of the spring form pan, and top the cheesecake with ganache topping, some chopped hazelnuts and confectioner’s sugar.