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Layered Nutella Cheesecake

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“Best made a day in advance or early in the morning to allow cooling time. Using heavy cream instead of sour cream lends itself to a wonderful texture comparable to the cheesecake factory dishes. I found this recipe at homecookingadventure.com”
READY IN:
2hrs 30mins
SERVES:
16
YIELD:
1 Cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Mix Oreo crumbs and melted butter, press into springform pan. Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool.
  2. Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy. Add sugar and cornstarch and mix.
  3. Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking.
  4. Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl.
  5. Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream. Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula.
  6. Bake (at 300 degrees) for 45-55 minutes. Turn off heat (do not open oven door) and let rest for 1 hour.
  7. Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature.
  8. For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake.
  9. Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.

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