Nutella Cheesecake
Recipe type: Dessert
  • 18 graham crackers
  • 8 tablespoons butter, melted
  • 16 oz. cream cheese {2 packages}, room temperature
  • 1 teaspoon vanilla
  • ¾ cup powdered sugar
  • ½ cup heavy cream
  • 1 – 13 oz. jar Nutella
  • Optional Toppings:
  • powdered sugar for dusting
  • chopped strawberries
  • chocolate shavings
  1. In a food processor, pulse together graham crackers and melted butter until mixed and crumbly.
  2. Using your fingertips, firmly press the crust mixture on to the bottom of an 8-10 inch spring form cake pan. {You can also use mason jars, pretty glass cups, or individual-sized spring form pans.} Refrigerate while making cheesecake filling.
  3. Next, mix the room temperature cream cheese until smooth, for about 30-60 seconds, using your stand-up mixer or hand-beaters. Add in the vanilla and powdered sugar; mix until creamy. Lastly, beat in the jar of Nutella and heavy cream. {The mixture should be shiny, smooth, and a thick mousse-like consistency.}
  4. Remove the cake pan from the refrigerator and spoon the cheesecake mixture on top, smoothing with a spatula. Chill in the refrigerator for at least 4 hours, or overnight.
  5. Slice and serve cold -- sprinkling with chocolate shaving, dusting with powdered sugar, or simply topping with fresh cut strawberries, if desired. Enjoy!
  6. Recipe adapted from:
Recipe by Simple as That at