I got the idea and directions on how to incorporate Nutella into a cheesecake from my cousin-in-law Tabitha. I thought that the combination of the two was brilliant so when we planned a dinner for our friends Al and Kim, I decided to give this cheesecake a go. The basic recipe that I used was a modified Cooking Light recipe, which uses yogurt instead of sour cream. Here’s what you need:
For the crust:
1 stack chocolate graham crackers, crumbled
3 Tbs. of sugar
3 Tbs. of melted butter
For the cheesecake batter:
8 oz. regular cream cheese (I use whipped)
12 oz. reduced fat cream cheese
1 cup sugar
1 cup plain fat-free Greek yogurt
2 teaspoons vanilla extract
1/8 teaspoon salt
As much Nutella as you desire (I used 2 heaping Tablespoons)
Okay, let’s throw this thing together. If you have a springform pan, that’s the best thing to use. Combine the ingredients for your crust in the pan, press it down firmly and bake the crust for 10 minutes in a 350 degree oven.
Next, cream together your room temperature cream cheese and sugar until smooth and creamy. Add in vanilla, yogurt and salt (continue to beat). Then, add in your eggs one at a time and wait until each egg is completely incorporated before adding the next egg.
Pour the mixture into the baked crust, but reserve 1 cup (for your Nutella mix). Put your Nutella into a bowl and microwave it for 20 seconds. Add the 1 cup of batter to the warm Nutella and mix until it’s completely incorporated.
Pour the Nutella batter into the middle of the cheesecake. Then, using a knife, pull the Nutella batter out from the center and into whatever pattern/design you’d like. I did a simple swirl pattern, but the more you draw your knife through the batter, the more intricate the design will be.
Bake this lovely cheesecake in a 325 degree oven for 1 hour or until the center is barely jiggly. Turn your oven off and allow the cheesecake to cool in the oven (this will help prevent any huge cracks from forming). Finally, chill your cheesecake either 6 hours or overnight.
Ideally, this is something you’ll make the day before you want to serve it. That way, you aren’t impatient for the process to finish. My favorite thing about this dessert is that it’s rich without being incredibly sweet. If you prefer a sweet cheesecake, either increase the sugar content in the batter or pour a can of pie filling (like cherry) over the top before baking. It has a lovely texture and I could have easily eaten half of it by myself. So this holiday season, before you crack down on the calories, try a homemade cheesecake.