I found this recipe on The Onyx Plate while I was browsing for a dessert to make for the faculty meeting tonight. And, the wonderful author who runs The Onyx Plate found it at The Picky Apple. It was definitely a big hit tonight and I am planning to make it for parties in the future! This cheesecake turned out amazing – so creamy and rich. The original recipe called for toasted hazelnuts, but like The Onyx Plate, I couldn’t find them and settled for toasted pecans which worked out perfectly fine.
As far as cheesecakes go, this was a rather easy one to make. I also couldn’t find the chocolate cookie crumbs that were called for in the original recipe or the chocolate Teddy Grahams that The Onyx Plate used – I settled for Oreo cookie crumbs (sans frosting, frosting went straight into the trash). I also used a 9″ springform pan and not the 12″ pan The Onyx Plate used; the crust recipe worked fine for the 9″ springform pan.
Enjoy this delectable dessert and be sure to check out the other blogs! Happy baking!
- 1 1/2 cups chocolate cookie crumbs (I used Oreo cookie crumbs)
- 2 tablespoons granulated sugar
- 1/2 cup melted butter (The Onyx Plate used margarine, either would work)
- 24 ounces cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 whole egg
- 1/2 cup milk
- 1 (13 ounce) jar Nutella (this is the smaller jar)
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups toasted hazelnuts (I used pecans)
Directions for Crust: Heat oven to 350 degrees F. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
Directions for Filling: In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a cookie sheet and then place in oven. (The pan sitting on a cookie sheet helps with even baking and not burning the crust.) Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove and cool on a wire rack.
Directions for Topping: Bring cream to a (gentle) boil. Pour over chocolate chips. Stir until smooth. Spread evenly over top of cheesecake. Sprinkle toasted hazelnuts (or pecans) over chocolate. Refrigerate cheesecake for at least 4 hours to set. (Mine set for 7 hours in the fridge.)