- 1 1/2 cups graham cracker crumbs
- 4 tablespoons melted butter
- 600 grams cream cheese approx 21 ounces
- 1 1/2 cups powdered sugar
- 3/4 cup Nutella Chocolate Hazelnut Spread plus extra for garnish
- 2 cups whipped cream plus extra for garnish
- 1/4 cup chopped hazelnuts
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Add the graham cracker crumbs and melted butter to a medium bowl and stir until well combined.
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Press the graham cracker mixture into the bottom of a 9-inch spring form pan and set aside.
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Add the cream cheese to a large bowl and mix on high with a hand mixer until the cream cheese is extra creamy and smooth.
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Add the powdered sugar and mix on high, scraping down the sides of the bowl to ensure everything is well incorporated.
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Add the Nutella and whip on high speed until well combined.
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Fold in the whipped cream (feel free to use whipped topping as a substitute) until everything is well combined, just until no streaks of whipped cream remain.
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Pour the cream cheese mixture into the spring form pan on top of the graham cracker base and refrigerate for at least 4 hours or overnight.
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Alternatively, you can add the cheesecake to the freezer for 2-3 hours to set. If you choose to use the freezer method, just make sure to leave the cheesecake at room temperature for about 25-30 minutes to achieve the perfect texture.
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Slice with a warm knife and serve with a dollop of whipped cream, the chopped hazelnuts and a drizzle of Nutella. To create a drizzle-y texture, just microwave some Nutella in a bowl for increments of 10 seconds until it becomes liquid enough to drizzle.
Source : allrecipes.Com