Tried & True: Nutella Cheesecake (Recipe)


Happy Monday! After a summer hiatus, I finally decided to start baking again and what better way to ease back into it than with a simple cheesecake? Correction: what better way to ease back into it than with a simple Nutella cheesecake?  Nutella makes everything better – just looking at the jar above can make anyone happy, you have to admit!

I found a super simple recipe on Pinterest from Rasa Malaysia for Nutella Cheesecake Bars, and I thought I’d give it a go yesterday before I kickstart my mini-workout today. Considering this the prelude to all the Canadian Thanksgiving goodness that’s coming my way next weekend!

Here’s the recipe, straight from the site and with a couple of Nat Notes:


2 cups Oreo crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream (whipping cream)
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

  1. Preheat oven to 325F (170C). Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside. I buttered my springform pan, instead.
  2. In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool. In the interest of saving time, I bought Oreo baking crumbs. Way easier! I was also too lazy to use the food processor (I hate cleaning it!) so I used my beloved KitchenAid Mixer. 🙂
  3. Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside.
  4. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
  5. To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
  6. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
  7. When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.

Cook’s Note:

Put the Nutella cheesecake mixture into a piping bag, then pipe on top of the plain cheesecake layer, to get more even layer than spreading. This was a great tip and prevented excessive blending of the plain cheesecake and Nutella cheesecake layers.

Nat’s Results:

IMG_3066    IMG_3069

Not my cleanest work (pardon the grain), but it had the classic velvety texture with the decadence of Nutella chocolate. Yum! I regret nothing! 😉 ❤ xo


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