Pour about 1 – 1/2 inch of water into the roasting pan so that the cheesecake is surrounded by the water. Helping busy Moms be Supermoms on a daily basis and during chaotic holidays one printable, recipe, and crafting project at a time. Add in the eggs last, and only mix until just combined. This post may include affiliate links. Again, scrape down the sides of the bowl after icing in each eggs. I buy my Nutella at Costco. Measure out the Nutella and place in a heatproof glass bowl. Leave the filling in the Oreo and grind the cookies in a food processor until they reach the consistency of fine crumbs. and to really up the nutella flavor in this cheesecake, drizzle some nutella on top of the white cheesecake layer. Now you can remove the cheesecake from the oven. It’s slightly tangy with a delicious Nutella flavor without being too sweet. Notify me of followup comments via e-mail. Baked, Chocolate Recipes, Nutella Cheesecake, Nutella Recipes, Oreo Crust. it is chocolatey, nutella-y, and oh, so creamy. Not fun. Add the vanilla extract and Nutella and mix on low until fully combined. You’ll need a 35.2 oz (1 kg) tub of Nutella for this recipe – 2 cups for the batter and 3/4 cup for the glaze on top. Refrigerate until set, about 30 minutes. Let mixture cool for 5 minutes. https://www.hotchocolatehits.com/2015/02/bake-oreo-nutella-cheesecake.html I typically make the glaze the day I plan to serve it. Read More…. The water should go halfway up the sides of the springform pan but not past the aluminum foil. Subscribe below so that you’ll receive new recipes straight to your inbox. Cheesecake can easily be made the day before and chilled in the fridge overnight. Place the foil wrapped springform pan in a large (and tall) cake pan, or use a roasting pan. Preheat the oven to 350F degrees and position the oven rack in the lower third of the oven. Your email address will not be published. Scrape down the sides of the bowl after mixing in each egg. Classic New York Cheesecake gets a serious upgrade by adding chocolate hazelnut spread to the filling. 400 grams (approximately 40) Oreo cookies. Make the crust and filling as directed in the recipe. Scrape down the sides of the bowl as needed. The cheesecake will need to cool very slowly because fluctuations in temperature which can cause the cheesecake to sink. Using an electric mixer or a stand mixer fitted with a paddle attachment, mix the cream cheese, sugar and flour on low speed until combined and smooth. Over mixing can cause the cheesecake to crack. 30 minutes prior to serving, remove the sides of the springform pan and set the cheesecake on a large plate (or whichever tray you want to serve it on). Double wrap the pan. Once cool wrap the outsides of the springform pan with foil so that water doesn’t seep into the pan during the water bath. Store cheesecake in an airtight container in the fridge for up to 5 days. As for the springform pan I place a sheet of circular parchment paper (cut to the size of the pan) on the bottom of the pan and then grease the sides with softened butter. then melt the milk chocolate and pour that in too. 1 Comment. Add the eggs, one at a time, mixing well after each addition. Save my name, email, and website in this browser for the next time I comment. Heat the cream in a small saucepan while stirring gently until the cream is simmering. Cover, and refrigerate for at least 6 hours. It allows the cheesecake to set and the flavor to improve. Bake the crust at 325°F for 8-9 minutes, remove from the oven and let cool. Then take the cake out of the roasting pan, cover and chill for at least 6 hours in the fridge. Place the Nutella, chocolate chips, and heavy cream in a medium size microwave safe bowl.