Nutella Cheesecake

This is a really good recipe! A little bit too sweet for us. If we do it again, we would not add the cup of sugar with the cream cheese.

Ingredients

US Cups - Metric
For the crust

• 2 and 1/2 cups fudge filled cookie crumbs, about 30 sandwich cookies
• 6 tablespoons unsalted butter, melted

For the filling

• 24 ounces cream cheese, softened
• 3/4 cup heavy cream
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups Nutella
• 4 large eggs, lightly beaten

For the glaze

• 1 cup Nutella
• 1/2 cup heavy cream

Instructions

Make the crust

1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

1. Reduce the oven temperature to 300ºF. 
2. In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined. 
3. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
4. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
5. Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake overnight.

Make the glaze

1. Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.
2. Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine. 
3. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.

Make ahead tip

1. The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

Source of Easy Chicken Parmesan Wraps Recipe @ bakedbyanintrovert.com

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