Description
An easy-breezy dessert to serve for a weekday dinner or to bring over to a friend or potluck party. It’s a fun yet very simple way to dress up your cheesecake base. Pop out a jar of Nutella, swirl a little on top, and bake!
Ingredients
- FOR THE SHORTBREAD CRUST:
- ⅔ cups Roughly Chopped Walnuts, Toasted
- 6 Tablespoons Cold Unsalted Butter, Cut Into Chunks
- ¾ cups All-purpose Flour
- 2 Tablespoons All-purpose Flour
- ⅓ cups Granulated Sugar
- ½ teaspoons Salt
- FOR THE CHEESECAKE:
- 2 packages (8 Oz. Size) Cream Cheese, Room Temperature
- 1 cup Granulated Sugar
- 2 whole Eggs, Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoons Salt
- ¼ cups Nutella
Preparation
Preheat oven at 350 F. Grease and line an 8-inch square baking tin.
Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes then remove it from the oven. Set aside to cool. Turn down oven temperature to 300 F.
In the bowl of a standing mixer with a paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at a time. Then add vanilla and salt. Blend until well combined.
Pour the filling into the prepared pan. Tap the pan on the counter a few times to release all the air in the batter.
Warm the Nutella in the microwave on high for 10 to 20 seconds. Spoon Nutella on top of the batter, and gently swirl with a toothpick.
Bake the cheesecake for 40 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least an hour.
Remove from the oven. Chill in the refrigerator overnight. When ready to serve, cut into squares using a sharp knife dipped in hot water.
