Nutella Oreo Cheesecake Recipes

NO BAKE NUTELLA CHEESECAKE

Steps:

• Make the crust: Pulse Oreos (the whole cookie, with the filling) in a food processor until finely ground. In a medium bowl, mix crumbs and melted butter until fully combined and crumbs are moistened. Press the mixture onto the bottom of a 9-inch or 8-inch springform pan using your fingers or the bottom of a cup to form a crust layer.
• Make the filling: For the gelatin mixture, combine gelatin and water in a small bowl. Let stand for 10 minutes to soften. After 10 minutes, microwave gelatin for a few seconds, just until melted and syrupy (avoid heating it any more as that will ruin it).
• Using an electric mixer fitted with the whisk or paddle attachment, combine cream cheese, powdered sugar and cocoa powder until smooth, then beat in Nutella. Add gelatin and whisk mixture until combined. Set aside.
• Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for 2 hours before glazing with ganache.
• Make the ganache: Place Nutella and heavy cream in a medium bowl. Heat in the microwave until melted. Whisk until smooth. Let cool slightly before pouring over cheesecake.
• Cool cake completely before serving, at least 4 hours. Decorate cake with Ferrero Rocher or chopped hazelnuts , if desired. Serve cold.
• Cheesecake will keep in the fridge for 5 days. It can also be frozen, wrapped tight, for 2 month. To thaw, place overnight in the fridge.

NUTELLA®-OREO® CHEESECAKE

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.

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., , ,