Nutella Cheesecake

• Condiments

  • 1 13 oz. jar Nutella

• Baking & Spices

  • 2 tbsp Cocoa
  • 3/4 cup Powdered sugar

• Nuts & Seeds

  • 3/4 cup Hazelnuts, toasted

• Snacks

  • 10 oz Graham crackers

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 lb Cream cheese

• Desserts

  • 3 Tespoon gelatin

Found on omgchocolatedesserts.com

Description

Ingredients

• 10 oz. graham crackers
• 5 Tablespoons softened butter (unsalted)
• 1 -13 oz. jar Nutella (room temperature)
• 1 lb. cream cheese- softened
• 3/4 cup powdered sugar
• 2 Tablespoon cocoa
• 3 tespoon gelatin softened in 3 Tablespoon cool water
• 3/4 cup toasted hazelnuts- chopped

Directions

• Place the ring of 8 inch springform pan at the plate and set aside.
• In a small heat proof bowl dissolve gelatin in cool water and set aside.
• In a food processor combine crushed graham crackers, 5 Tbsp. butter, 1 Tbsp. Nutella and pulse until it starts to clumps.
• Add 3 Tbsp. hazelnuts and continue to pulse until it looks like a sandy mixture. (it should hold together if you squeeze it in your hand, but should not be too moist or sticky. If it seems too dry to form a solid crust add 1 Tbsp. butter and pulse again and if it’s too sticky add more graham crackers).
• Press the graham cracker mixture into a even layer inside the ring of springform pan and set in the fridge.
• Over a double boiler melt dissolved gelatin until it’s completely clear and free of lumps.
• Beat cream cheese and powdered sugar until smooth, then add Nutella and continue beating until combined,add cocoa powder and mix to combine. Mix in melted and cooled gelatin.
• Spread cream cheese and Nutella filling over the crust.
• Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.
• Before serving run a thin warm and dry knife around the cake, unlock the ring of springform pan and gently take it off the cake.
• Store in the fridge for a few days.