Nutella Oreo Cheesecake

By srumbel

A creamy Nutella cheesecake with a crunchy Oreo cookie crust.
from sweetestmenu.com

Ingredients

• Nutella cheesecake
• 400 grams (approximately 40) Oreo cookies
• 115 grams (1/2 cup or 1 stick) unsalted butter, melted
• 500 grams (18 ounces) cream cheese, room temperature
• 50 grams (1/4 cup) caster or granulated sugar
• 1 teaspoon vanilla extract
• 300 grams (1 cup) Nutella
• 240 ml (1 cup) thickened or heavy cream
• 60 grams (3/4 cup) hazelnuts, skinless

Details

Preparation time 400mins
Cooking time 447mins

Preparation

Step 1

Grease a 9 inch round springform tin with butter and line the bottom with parchment or baking paper. Add Oreos (cream and all) to a food processor and whiz until they form fine crumbs. Add melted butter and whiz again.

Give the mixture a good stir with a spatula and then dump into your prepared tin. Carefully press the cookie crumbs into the bottom and sides of your pan as evenly as you can. Use the back of a dessert spoon to get a nice smooth finish. Pop into the fridge.

Add cream cheese, sugar and vanilla to a large mixing bowl. Beat with electric mixer on medium speed until smooth and creamy. Add sugar and mix again until combined.

Add Nutella and cream and beat with an electric mixer for 3-5 minutes until mixture combines and thickens slightly.

Pour mixture over the cookie crust and gently smooth the top. Pop back into the fridge for at least 6 hours, or even better, overnight.

When you are ready to serve, carefully toast your hazelnuts by adding them to a shallow frying pan over a medium heat. Watch them carefully for 5-7 minutes, shaking the pan occasionally to help them brown evenly. Be careful not to burn.

Once the nuts are golden, remove from the heat and place in a mortar and pestle. Gently crush the nuts. Once the nuts are completely cooled, sprinkle over cheesecake.

Yield: Serves 12