Easy Nutella Cheesecake

Name: Easy Nutella Cheesecake
Ingredients: 2-1/2 cups lightly crushed Oreo cookies (about 24 cookies); 1/4 cup sugar; 1/4 cup butter, melted; 4 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 2 jars (26-1/2 ounces each) Nutella; 1 cup heavy whipping cream; 1 teaspoon salt; 4 large eggs, room temperature, lightly beaten; 1/2 cup chopped hazelnuts, toasted

10 ingredients

4 steps

Ingredients

2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
1/4 cup sugar
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 jars (26-1/2 ounces each) Nutella
1 cup heavy whipping cream
1 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup chopped hazelnuts, toasted

Directions

1

Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square).
2

For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust.
3

Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled.
4

Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts.