Nutellaandicecreamcake Recipes

NUTELLA® CHEESECAKE

Nutella® Cheesecake image

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.

Provided by LAURABEATTY

Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes

Time 4h10m

Yield 8

Number Of Ingredients 5

Ingredients

2 (8 ounce) packages cream cheese, room temperature
½ cup white sugar
1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella®
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g

NEAPOLITAN ICE CREAM CAKE

Neapolitan Ice Cream Cake image

Layer chocolate, strawberry and pistachio ice creams over pound cake for a dessert with a beloved trio of flavors.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Ingredients

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
1/2 quart chocolate ice cream, softened
1/2 quart strawberry ice cream, softened
1/2 quart pistachio ice cream, softened
2 cups heavy cream
3 tablespoons chocolate syrup
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped toasted pistachios

Steps:

Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY

No-Bake Nutella Cheesecake Recipe by Tasty image

Here's what you need: oreo cookies, butter, chocolate hazelnut spread, cream cheese, whipped topping, whipped cream, chocolate shaving

Provided by Tasty

Categories Desserts

Yield 6 servings

Number Of Ingredients 7

Ingredients

24 oreo cookies
⅓ cup butter, melted
13 oz chocolate hazelnut spread, 1 jar
8 oz cream cheese
8 oz whipped topping, or whipped cream
whipped cream
⅔ cup chocolate shaving

Steps:

Crush cookies and mix with melted butter.
Spread mixture over pie pan.
Refrigerate crust while making filling.
Mix Nutella, cream cheese, and whipped topping until smooth.
Spread mixture over pie crust.
Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
Enjoy!

Nutrition Facts : Calories 869 calories, Carbohydrate 73 grams, Fat 60 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams

EASY NUTELLA CHEESECAKE

Easy Nutella Cheesecake image

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 jars (26-1/2 ounces each) Nutella
1 cup heavy whipping cream
1 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup chopped hazelnuts, toasted

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., , ,

Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.

NEAPOLITAN ICE CREAM CAKE

Neapolitan Ice Cream Cake image

Vanilla ice cream sandwiched between strawberry and chocolate cake! You can also experiment using other ice cream and cake flavors!

Provided by KoolKookie1211

Categories Ice Cream Cake

Time 3h20m

Yield 12

Number Of Ingredients 7

Ingredients

½ gallon vanilla ice cream, softened
1 (15.25 ounce) package chocolate cake mix
1 (15.25 ounce) package strawberry cake mix
2 cups water, divided
1 cup vegetable oil, divided
6 large eggs, divided
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Line a 9-inch round cake pan with plastic wrap or waxed paper. Fill with softened ice cream. Place in the refrigerator until hardened, at least 3 hours.
When the ice cream has been in the freezer for 2 hours, preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, nonstick cake pans.
Place chocolate cake mix in a large bowl. Add 1 cup water, 1/2 cup oil, and 3 eggs; beat with an electric mixer on medium speed for 2 minutes.
In another large bowl, repeat Step 2 with the strawberry cake mix.
Pour 1/2 of the chocolate batter into one of the prepared pans and 1/2 of the strawberry batter into the remaining pan. Discard remaining batter or save for another use.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 24 to 29 minutes.
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
Place the chocolate cake on a serving plate with the top side down. Pull the ice cream layer out of the pan with the plastic wrap and place it on top of the chocolate cake. Place the strawberry cake on the ice cream with the top side up. Frost cake with whipped topping.
Serve immediately or place in the freezer until ready to serve.

Nutrition Facts : Calories 747.6 calories, Carbohydrate 82.8 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 16.7 g, Sodium 630 mg, Sugar 52.5 g

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