Nutella Cheesecake

nutella_cheesecake

Nutella Cheesecake! Have we had enough of Nutella?

NEVER!

Especially in the form of CHEESECAKE!

With a crunchy KIT KAT CANDY BAR CRUST!

Hehee, I had so much Halloween Candy leftover this year that I thought I had better get a little bit more creative than just shoveling them down my throat everyday, and WOW did this ever work out!

But it sort of backfired because now I am shoveling Nutella Cheesecake down my throat everyday!

Whoever would have thought that Kit Kats would be the perfect crust for this ? Oh, yeah ….. ME!

You’re welcome! 😉

You ~ must ~ bake ~ this ~ cheesecake~ (yes that was a subtle brainwashing command)

I kinda love the miniature version now, so if you want to grab this awesome miniature cheesecake pan click here

And I certainly cannot get enough of the Hershey’s Kisses Deluxe!

I used them on my new cookie recipe Nutella Kiss Cookies!

I may just hang them on my Christmas Tree this year instead of ornaments!


5.0 from 1 reviews
Nutella Cheesecake
 
Prep time
Cook time
Total time
 
I am making miniature cheesecakes but you can use an 8" Pan for 1 large cheesecake, same temperature but baking will be closer to 1 hour + 15 minutes or until the center jiggles slightly like jell-O but is not liquid
You can also use a cupcake tin for this, but I would recommend a tiny parchment circle in the bottom of each cavity to ensure they come out of the pan, since the removable bottoms in the actual miniature cheesecake pan are very helpful
Author:
Serves: 24 Mini Cheesecakes
Ingredients
  • Cream Cheese 3- 8oz packages (675g)
  • Granulated Sugar 1 cup (200g)
  • Eggs Large 5 (250g)
  • Nutella Hazelnut Spread ¾ cup
  • Vanilla Extract 2 teaspoons (10ml)
  • Kit Kat Candy bars 16 fun size
  • ¼ Recipe Ganache
  • ¼ Cup Chopped Hazelnuts
  • Hershey's Kisses Deluxe *optional garnish
Instructions
  1. First prepare the crust by grinding up the kit kats in a food processor or chop them very fine.
  2. Press them into the bottom of each cavity of the GREASED pan (or press into the bottom of a greased and parchment paper lined cake pan)
  3. Freeze while you prepare the cheesecake batter as follows.
  4. Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  5. Add the sugar blend well.
  6. Add the eggs one at a time and mix well in between additions.
  7. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  8. Add the vanilla extract and nutella and blend well
  9. Pour batter into the prepared pan
  10. Bake in a water bath in a preheated 350° F oven and immediately turn the temperature down to 325°F and bake for approximately 25 minutes or until they are set and no longer liquid in the centers. They will jiggly slightly like jell-O
  11. Cool completely at room temperature and then chill in the refrigerator
  12. Un-mold the cheesecakes and top with ganache and chopped hazelnuts and optional Hershey's Kisses Deluxe
Notes
Cheesecakes must be kept refrigerated at all times, for up to 10 days

For longer storage freeze wrapped well for up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Nutella Cheesecake
 
Prep time
Cook time
Total time
 
I am making miniature cheesecakes but you can use an 8" Pan for 1 large cheesecake, same temperature but baking will be closer to 1 hour + 15 minutes or until the center jiggles slightly like jell-O but is not liquid
You can also use a cupcake tin for this, but I would recommend a tiny parchment circle in the bottom of each cavity to ensure they come out of the pan, since the removable bottoms in the actual miniature cheesecake pan are very helpful
Author:
Serves: 24 mini cheesecakes or 1- 8"
Ingredients
  • Vegan Cream Cheese 3- 8oz packages (675g)
  • Granulated Sugar 1 cup (200g)
  • 2½ Tablespoons + 9 Tbs warm water
  • Vegan Nutella Hazelnut Spread ¾ cup
  • EnerG Egg Replacer 2½ Tablespoons
  • Warm Water 10 Tablespoons
  • Vanilla Extract 2 teaspoons (10ml)
  • Kit Kat Candy bars 16 fun size
  • ¼ Recipe Vegan Ganache
  • ¼ Cup Chopped Hazelnuts
  • Hershey's Kisses Deluxe *optional garnish
Instructions
  1. Mix the egg replacer with the warm water and whisk smooth
  2. First prepare the crust by grinding up the kit kats in a food processor or chop them very fine.
  3. Press them into the bottom of each cavity of the greased pan (or press into the bottom of a greased and parchment paper lined cake pan)
  4. Freeze while you prepare the cheesecake batter as follows.
  5. Place softened vegan cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  6. Add the sugar blend well.
  7. Add the egg replacer mixture slowly and mix well in between additions.
  8. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  9. Add the vanilla extract and nutella and blend well
  10. Pour batter into the prepared pan
  11. Bake in a water bath in a preheated 350° F oven and immediately turn the temperature down to 325°F and bake for approximately 25 minutes or until they are set and no longer liquid in the centers. They will jiggly slightly like jell-O
  12. Cool completely at room temperature and then chill in the refrigerator
  13. Un-mold the cheesecakes and top with vegan ganache and chopped hazelnuts and optional Hershey's Kisses Deluxe
Notes
Cheesecakes must be kept refrigerated at all times, for up to 10 days

For longer storage freeze wrapped well for up to 2 months
 

You may also like

25 Comments

  1. Merry Christmas From Ontario Canada
    Hi Gretchen: You are sooo happier looking lately, good for you. One question about the cheesecake mini nutella cakes. The size of pan that you are using is it 2 or 3 inches round.

    You are totally amazing person, thank you and may god bless you in sharing your talents.

    Margherita

  2. Hi Gretchen,

    I don’t know what happened, I posted a comment and it disapeared. So I will do i again.

    You just made my day with you Nutella cheesecupcakes today. For 3 weeks now I have looked at your recipes to decide what to make for my sister’s supper on New Year Day because I am in charge of the dessert.

    I have already decided, thank to a Gretchenator on your facebook page, to make your White Chocolota Mousse Cake. That person was so kind to post the recipe for me. I needed another dessert and I found it this morning. I will make your Nutella Cheesecupcakes. They look so good, I cannot resist.

    BUT… because there is a BUT… On your video you call for 2 eggs and in the recipe you write 5 eggs. Which one is the good quantity ?

    I hope that you will have a great holiday season and that the year to come will the best for you.

    We love you Gretchen,

    1. (I have to approve comments once they are posted so they dont actually disappear they just go for moderation)
      But- Woohoo! awesome! This recipe has been doubled for 24 cheesecakes or 1 large one (on the video I made half recipe)

      and THANKYOU!

  3. You make no mention of sour cream as an ingredient of the cheesecake in the video, yet it is written in the recipe.

    Which is correct?

  4. Hi Gretchen,

    I’ve been watching your YouTube videos for a long time and love baking with your recipes. Can I use my muffin pan with the baking cup liners if I don’t want to buy the miniature cheesecake pan? I assume the baking time would the same.Thank you so much for sharing your amazing recipes!

    J

  5. Awesome! You must be a mind reader. Someone just gave me two mini cheesecake pans and I haven’t used them yet. Maybe one pan of Nutella and another with the new Salted Caramel that is out. Sounds like a winner to me. Thanks once again for being brilliant!

  6. These look so yummy! I eat Nutella by the spoonful too — it’s incredible on top of fresh strawberries too. Just want to say thanks again for the great recipes. You are making the holidays extra special for my family this year. I made your chocolate cheesecake last week and I’m working on the Buche de Noel this weekend. You’re recipes are always the best!

  7. I really want to make the individuals but I don’t have the pan that you have and money is an issue right now. Can you put everything, divided evenly and layered of course, in a cupcake liner and use a muffin pan and peel the cupcake liners away after it has set to chill? then decorate? just curious

  8. Gretchen – you have published the recipe for 24 miniature cakes but the video is only for 12. I was going to half your posted recipe but you have 5 eggs listed — should I use 2 or 3 to make my 12 cakes?

    1. Correct, I decided it was easier to list the recipe for 24 cheesecakes so that those who wanted to make 1 large cake would not have to make any adjustments since 24 minis=1 large. Sorry for the confusion, the recipe is correctly written for 24 mini cakes, if you want to half it for 12 no problem (I always round UP with any egg half measurements)

  9. hi Gretchen. I tried to do this with a wilton mini muffin pan. I don’t have the one you used. does the cooking time same with a mini muffin pan? also I tried to touch and shake it a little to see if it is already done. It didn’t jiggle. did I over cook it? I stayed with the 23 minute baking time and 10 minutes (stayed in the oven) like you’ve mentioned. it taste great though. hahaha

  10. Hi gretchen. In the vegan recipe you have not mentioned what the egg replacer is. It just says water. Could you please help me with that.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: