Lauren's Latest

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New York Style Nutella Cheesecake

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Thick and creamy, this New York Style Nutella Cheesecake will completely knock your socks off! It’s extra tall, extra chocolatey and extra delicious because I include caramel whipped cream. True love! 

What are you asking Santa for Christmas?

I’m stumped. I don’t know what to ask for besides like, an all expense paid vacation to Hawaii and for my ovaries to freaking work.

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Yes, that is too much to ask for.

Right now, my list has the following: earrings, a mirror, more foundation and cute workout clothes. Basically, it all will be under $75.

So, what are you asking Santa for Christmas? I asked my friend Christie and she said she wants a fitbit and a drill.

Um, who am I friends with?

Brooke has opted to use my phone to create her wish list which basically means she takes a pictures of EVERYTHING pink and purple when we go to Target. That’s how she’s keeping track this year. The reader’s digest version includes: a bike, a new scooter, and a Frozen jewelry box.

She has expensive taste too.

What can I say? We’re related.

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My husband has a loooooooong list. Like $600 worth of random stuff.

I’m debating what to get him. Army boots? Running gloves? Raybans?

How ’bout some coal?

Yes. That sounds about right. And it would totally put me under budget. Holla!

…..what a good wife I am.

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In other news, I still have yet to take pictures for my Christmas cards. So, that should be fun trying to get that done this week in between my regular and crazy everyday life and the dreary Portland weather we have ALL.THE.TIME. Pretty sure I’m sending these pictures out…cause we are so hawt. #uglysweatersforlife

I might just crack out the tripod and see if I can snap a few in front of our Christmas tree. Typical picture, but whatevs. Ain’t nobody got time fo dat.

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Something I failed to mention in between the Christmas gift lists and bad weather: NUTELLA CHEESECAKE. Like, mile-high Nutella cheesecake.

With pecans!

And chocolate sauce!!

And caramel whipped cream!!!

Does life get any better than cheesecake? I don’t think so.

This cheesecake is super similar to the kinds you’d buy at The Cheesecake Factory. Super creamy, extra large and no cracks in the entire thing whatsoever!

I have a new method for baking this bad boy…and no water baths are required! I’ve ruined a few too many cheesecakes that way, ya’lls. So, I’ve developed my own Lauren’s Latest approved way that is nearly foolproof. Also, did I mention this recipe requires butter, FIVE packages of cream cheese, an ENTIRE jar of Nutella AND straight up whipping cream? In the dictionary under the word decadence is a picture of this cheesecake. I love the holidays because of recipes like these. Its the only time I indulge and this is the perfect dessert to indulge with.

All my super secret details about this fabulous treat are included in the printable recipe below! Be sure to try this recipe out for all of your holiday parties and get-togethers. You won’t be sorry! 🙂

Have a wonderful Monday, friends!!

Print

New York Style Nutella Cheesecake

Prep

Cook

Total

Yield 16 servings

Thick and creamy, this New York Style Nutella Cheesecake will completely knock your socks off! It's extra tall, extra chocolatey and extra delicious because I include caramel whipped cream. True love!

Ingredients

For the crust-

  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 1/2 cups graham cracker crumbs

For the filling-

  • 5 8-oz. packages softened cream cheese*
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla
  • 4 large eggs, at room temperature**
  • 1 13-oz. container Nutella
  • 1 cup heavy cream {liquid; not already whipped}

For the caramel whipped cream-

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon caramel extract***
  • Hershey's chocolate syrup + pecans as garnish {optional}

Instructions

  1. Preheat oven to 300 degrees.

  2. Lightly spray 10-inch springform pan with non-stick cooking spray and set aside.

  3. Stir melted butter, sugar and graham cracker crumbs in small bowl until moist, similar to wet sand. Pour into springform pan and press evenly into the bottom and up the sides about 1 inch using the bottom of a dry measuring cup {with a flat bottom}. Fingers work just as well too 🙂 Set aside.

  4. In a large bowl, stir cream cheese together soften completely and ensure its all the same temperature. Stir in granulated sugar until well incorporated. Add in room temperature eggs, incorporating one at a time. Scrape edges of bowl and stir again. Lastly, add in Nutella and heavy cream. Scrape sides of bowl and stir again to ensure a completely uniform, smooth, chocolatey filling. Pour into prepared springform pan. It's going to be super full. Like REALLY full. You might want to leave about 1 cup of batter out of the pan to ensure your cheesecake doesn't overflow and destroy your oven. But that's completely up to you. Don't say I didn't warn you. Ahem.

  5. Anyways. Place cheesecake onto a cookie sheet and bake for 80 minutes even in the middle of your oven. After 80 minutes, turn oven off completely and DO NOT open the oven. Leave cheesecake in the hot oven for 6-8 hours or until it's cooled off completely. Overnight is perfect. Cooling the cheesecake in the oven and bringing its temperature down very slowly is the secret to ensuring it doesn't crack. Who knew, right?

  6. Once the cheesecake is cooled, remove from oven, run a butter knife around the edges and remove the outer edge of the springform pan. Cover with plastic wrap and refrigerate to chill completely.

  7. To make the caramel whipped cream, place all ingredients into a large bowl. Whip until stiff peaks form.

  8. Cut chilled cheesecake into pieces****, top with caramel whipped cream, chocolate sauce and pecans. Enjoy!!

Notes

*it's really important that your cream cheese is completely soft at room temperature. This will ensure a completely smooth cheesecake filling {no lumps!}**if you forget to pull your eggs out to be room temp, submerge them into lightly warm water for 10 minutes.***I used Watkin's brand caramel extract, found at Walmart and Target stores.****to get super smooth slices, dip your knife into hot water and slice away! Be sure to wipe any cheesecake off of the knife every few pieces.

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Comments

  1. YUM! This looks incredible. Totally worth the 8 hour cool down in the oven! I’m with ya on tackling the Christmas gifts. My husband asked for a PUZZLE this Christmas. I think I can handle that one!

    Reply

  14. I made this yesterday (it just cooled overnight), is it normal for it to have a brownie-like crust? I followed the instructions exactly, except I used a water bath because my oven can’t go that low.

    Reply

  15. Lauren, the instructions have no mention of adding the vanilla to the cheesecake filling. I didn’t realize I had missed any ingredients until I had already poured the batter into the pan and it was too late. :o( I’m really hoping it doesn’t affect the taste too much, but it would be great if you could add it to the institutions so others don’t miss it too. Thanks.

    Reply

  16. Hi,
    Great recipe. I just have 1 question i dont usually do baked cheesecakes but i asked the wife what would she like and she handed me this. Mine rised up above the spring pan and seemed to have cooked the outside. Did everything the recipe said so once it cooled after 10hrs left in the oven the middle was lower then the sides…. is this normal?? I cooked it at 150 degrees cel as i converted it in to aussie terms lol

    Reply

  17. Although the cheesecake is yummy I am a little disappointed that although the recipe says to stir ingredients and i stirred vigorously I still came out with some lumps in my cheesecake. I was going to use my mixer now I wish I did Good thing it tastes good.

    Reply

  18. I was wondering if this could be made in cupcake tins and what the directions for baking would be
    Thank you

    Reply

  19. Hi, I am just wondering what temperature you bake this at? I can’t seem to find that in your recipe! 🙂 Maybe I missed it!
    Thanks!

    Reply

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