Layered Nutella Cheesecake

Name: Layered Nutella Cheesecake
Ingredients: 1 cup Oreo cookie crumbs (250 g); 6 tablespoons butter, melted; 35 ounces cream cheese, room temperature (3 1/2 packages); 3/4 cup heavy cream; 1 cup sugar; 1 tablespoon cornstarch; 2 teaspoons vanilla; 4 eggs, room temperature; 2/3 cup nutella; 1/3 cup heavy cream; 2/3 cup nutella; 1 ounce chopped hazelnuts

12 ingredients

9 steps

Ingredients

1 cup Oreo cookie crumbs (250 g)
6 tablespoons butter, melted
35 ounces cream cheese, room temperature (3 1/2 packages)
3/4 cup heavy cream
1 cup sugar
1 tablespoon cornstarch
2 teaspoons vanilla
4 eggs, room temperature
2/3 cup nutella
1/3 cup heavy cream
2/3 cup nutella
1 ounce chopped hazelnuts

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.