Nutella Cheesecake

Cook time

75 minutes

Serves

6

INGREDIENTS

  • 16 whole chocolate sandwich cookies crushed
  • 3 tbsp unsalted butter melted
  • 350 g cream cheese, softened
  • 2/3 cup heavy whipping cream
  • 2/3 cup granulated sugar
  • 1 cup Nutella
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ tsp kosher salt
  • 1 cup Nutella
  • ½ cup heavy whipping cream, warmed

METHOD

  • Crust:
  • Step 1 Preheat oven to 180° C.
  • Step 2 In a medium bowl, mix together chocolate cookie crumbs and melted butter.
  • Step 3 Place cookie crumb mixture into a 20 cm springform pan that has been wrapped on the outside with aluminum foil.
  • Step 4 Press cookie crumb mixture with the back of a spoon until tightly packed, working up the sides of the pan about 2 cm.
  • Step 5 Bake at 180° C for 10 minutes.
  • Filling:
  • Step 1 In a large mixing bowl, whip together the softened cream cheese, heavy whipping cream and sugar until light and fluffy.
  • Step 2 Add in the Nutella, eggs, vanilla and salt and continue to mix until well combined.
  • Step 3 Pour cheesecake mixture over the crust in the springform pan.
  • Step 4 Place cheesecake in the bottom of the Crock-Pot® Express Crock Multi-Cooker and cook on the DESSERT setting for 45 minutes with the steam valve closed.
  • Step 5 Carefully remove the cooked cheesecake from the Express Crock and allow to chill completely in the refrigerator for several hours.
  • Chocolate Ganache:
  • Step 1 Place heavy whipping cream in a microwave safe bowl and heat for 45-60 seconds until warm.
  • Step 2 Add the Nutella to the warmed whipping cream and stir to allow the warmed cream to melt the Nutella and create the glaze.
  • Step 3 Pour glaze evenly over the top of the chilled cheesecake and allow to drip down the sides.
  • Step 4 Place cheesecake back into refrigerator and chill for 30-45 minutes to allow the ganache to set before serving.

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