Nutella Cheesecake Muffins Recipes

NUTELLA CHEESECAKE MUFFINS

Steps:

• Remove your pan from the broiler and fill the pan with several cups of water. Place the pan of water in the oven on the bottom rack. Set oven temp to 275 degrees.
• Line your cupcake pan with the liners. This recipe makes exactly 1 dozen!
• For the crust, use cookies or graham crackers of your choice. If you use graham crackers mash one sleeve full and mix with some melted butter (about 2 tablespoons full).
• Using a spoon you can put two spoonfuls of cookie crumbs on the bottom of each cupcake liner. If you choose to use a regular cookie, like a Nilla Wafer, just place one cookie at the bottom of each liner. TRUST ME! This works and won't burn!!
• Now beat cream cheese, sugar and butter and until smooth.
• Add in your desired amount of Nutella. I did 1/3 and thought it was good. Blend it all in then add vanilla and the sour cream. Blend again.
• Add one egg and blend for a good minute. Then add the other one and blend again for a full minute. Don't overdo it or toss in both at once.
• You will notice it will be a little soupy, that's ok! Pour it into a large cup that you can easily pour into the cupcake liners.
• Fill each liner to the top or almost. It will rise a little but not too much that it would overflow.
• Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
• When it's done let it sit for a moment on the stovetop so it cools enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!!! They need to cool for a few hours in the fridge to set up properly.
• When ready to eat, feel free to dollop whipped cream on top! Enjoy!

EASY NUTELLA CHEESECAKE

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., , ,