Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert.
If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?
Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.
The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries.
When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:
- Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
- Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform pan and place that in a 10 inch round deep cake pan.
- Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
- Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
- When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.
This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems
Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!
- 2 cups finely crushed graham cracker crumbs
- 6 tbsp butter, melted
- 2 lbs cream cheese, completely softened to room temp.
- 1 1/2 cup Nutella
- 1/2 cup granulated sugar
- 2/3 cup cocoa powder, sifted
- 1/3 cup heavy cream
- 1/2 cup sour cream or greek yogurt
- 1 tsp vanilla extract
- 5 large eggs, at room temp.
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 2 tsp powdered sugar
- 1/2 cup Nutella, melted
- Fresh Raspberries
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
- Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
- In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.
Guess what guys? In a week and a half I will be galavanting around London then I’ll be off on a cruise around the Mediterranean. So maybe I should stop eating so much salted caramel especially when it’s paired with cheesecake. My bikini body is not looking good right now.
But my taste buds are happy. How can you not love cheesecake, rolos, salted caramel and chocolate chips.
Now that we are talking about things I love, let me introduce you to these Rolo Cheesecake Cups. You cannot tell from the photos but inside these gorgeous individual cheesecakes are mini Rolos, becuase who doesn’t love Rolo’s!? Then I topped them with homemade salted caramel and mini chocolate chips, you could of course top them with Rolo’s but for some weird reason this day I was feeling mini chocolate chips.
When you bite into these little pieces of heaven the salted caramel oozes out at you creating a waterfall effect of salted caramel and chocolate chips..if you don’t want to dive into that then I don’t think we can be friends. Sorry I’m not sorry- it’s salted caramel and chocolate people!!
Rolo Stuffed Cheesecake Cups
- 1 cup graham crackers crumbs
- 2 tbsp butter, melted
- 2 tbsp sugar
- 2 8 oz blocks of cream cheese, at room temp
- 3/4 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp flour
- 35 Rolos, I use the smaller size ones in the unwrapped bag
- Salted Caramel for garnsih
- Mini Chocolate Chips for garnish
- Preheat oven to 350F and line cupcake pan with liners.
- Use a food processor or a plastic bag and rolling pin to crush the graham crackers into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press 1 tsp of graham cracker mixture in each cupcake liner pressing down evenly.Set aside.
- In the bowl of an electric mixer beat cream cheese for 3 minutes. Add sugar and eggs, mixing until combined. Add sour cream and flour. Pour batter into cupcake liners until 2/3 full. I pressed Rolos into the batter some cheesecakes got 1 some got 3, all depends on how many Rolos you want.
- Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight.
- Spoon 1 tsp of salted caramel on top of cheesecake an sprinkle mini chocolate chips on.
Sopapilla Cheesecake Bars
So I was on this whole healthy kick thing for like 2-3 weeks I was doing HerbaLife shakes in the AM and not stuffing my face/baking constantly. IT WAS HELL! I think deep down I am meant to be a fat rich person. Okay so the rich party might not happen as easily as the fat part, especially if I keep buying butter and sugar at this rate. Everyone always tells me it’s going to catch up to me! Well, it hasn’t yet 😉
Anyways I ended that whole healthy phase and baked like a maniac for a good 2 weeks then this week I decided to stop. 🙁 Sad day. So I went to the gym on Monday and ate pretty healthy. Ate healthy today and went on a walk. And then there was about 5 hours where I was doing everything I could to control myself from not baking. And then I find myself here telling you all about my lack of self control.
Anyways..I have seen these on Pinterest for ages. Everyone seems to have made them. I decided to give em a whirl! I looked at a few recipes and they all were for 9X13 but I wanted to practice some control so I made some in a 8X8 pan! I just made up my own recipe as I went and it was great. But I don’t think you can mess it up- you may just be more cinnamony or more sugary. 🙂
I ate this right out of the pan when they were still hot. I hate when a recipe says wait until completely cool. UM no that is not physically possible for me. I loved them hot, my mother described them as a warm almost custardy-bread pudding like. They were yum. Then the bars sat in the fridge all night. They were so delicious cold as well. Either way they are amazing and take all of 2 minutes to prepare.
1 8oz Can of Crescent Rolls
1 8oz Package Cream Cheese
3/4 Cup Sugar
1 TBSP of Vanilla
1/2 Cup of Butter
1 TSP Cinnamon
1/3 Cup Sugar
1. Preheat oven to 350F and grease an 8X8 pan.
2. Lay out half of the crescent rolls on the bottom of the pan.
3. In a small bowl mix the cream cheese, sugar and vanilla together until well combined. Smooth over the top of the crescent rolls.
4. Top the cream cheese mixture with rest of the crescent rolls.
5. In a small bowl melt the butter and then add in the cinnamon and sugar. Pour over top layer of crescent rolls.
6. Bake for 20-23 minutes. Serve warm or chilled. Both are delish!
Chocolate Covered Strawberries Stuffed with Cheesecake
So you already know about my obsession with chocolate covered strawberries so when I saw a picture of strawberries stuffed with cheesecake batter I thought why the heck not use chocolate covered strawberries?? Well they were amazing!!! Afterwards I was online and saw a picture of chocolate covered strawberries stuffed with cheesecake on Pinterest so its going around.. as it should be so yummy!
- Fresh strawberries (the bigger the better)
- Milk or Dark Chocolate ( chips are fine or go for a nicer chocolate finely chopped)
- 8 oz Cream Cheese at room temperature
- 2 Tablespoons
- 1 teaspoon of Pure Vanilla Extract
Strawberries and Chocolate:
- Wash strawberries and dry completely
- When cutting the stems off the berries I used a knife and went down and around creating sort of an upside down cone out of the strawberry, creating room for the cheesecake filling
- Set aside a cookie sheet and top it with wax paper
- Melt the chocolate over a double broiler be careful to watch it constantly so the chocolate doesn’t over cook, if it goes just a bit too far then it will harden and there is NO going back! For example, if using chips I let them melt almost all the way ( as they begin to lose their chip shape) then I take the bowl off of the double broiler and mix it until completely smooth.
- Dip the strawberries and lay them on the wax paper to harden
- Put cream cheese into a bowl of an electric mixer and whip until light and fluffy. The cream cheese MUST be at room temperature or it will contain tons of little bumps.
- Add the sugar and vanilla.
- Use a pastry bag to pipe the cheesecake batter into the strawberries. It’s best to add the cheesecake to the strawberries right before serving.
Note: You could always dip the top the cheesecake into graham cracker crumbs, I didn’t as I was out of graham crackers but next time I will