Description
This Nutella Brownie Cheesecake is sinfully decadent, fudgy, velvety, indulgent, dense and uber chocolatey (how many adjectives can you put in one sentence, Tilly?). Even though it’s super rich, you won’t be able to stop at one bite. At least I couldn’t—I ate a whole cake in one night and then proceeded to bake another the next day. I really wish I was kidding.
Ingredients
- FOR THE BROWNIE LAYER:
- ½ cups Butter, Melted
- 1 cup Nutella
- 2 Eggs
- ½ cups Brown Sugar
- ½ cups Plain Flour
- ½ cups Cocoa Powder
- ½ teaspoons Salt
- FOR THE CHEESECAKE LAYER:
- 500 grams Cream Cheese
- ½ cups White Sugar
- ½ cups Sour Cream
- 2 Eggs
- ½ cups Nutella
Preparation
For the brownie layer:
Preheat oven to 180ºC (355ºF).
In a medium bowl, mix melted butter into Nutella until well incorporated. Add eggs and mix until smooth. Add brown sugar and mix until light and gooey.
In a separate bowl, whisk flour, cocoa powder and salt. Pour onto the wet ingredients and stir until incorporated.
Transfer mixture into a 9-inch springform pan sprayed with a little oil. Give it a little shake to make sure the mixture is evenly distributed. Place in oven to bake for 25 minutes.
For the cheesecake layer:
In a clean mixing bowl, beat cream cheese until light and fluffy. Fold in sugar, followed by sour cream. One at a time, crack eggs into the bowl and mix until light and fluffy. Finally, mix in Nutella until mixture is smooth.
Once brownie base has baked and had time to cool, wrap a 9-inch springform pan in two layers of foil and place a tray of water on the bottom shelf of the oven. Pour cheesecake mixture over the brownie base and jiggle around to evenly distribute. Place in the oven to bake for 1 hour. Turn heat off and let cool with door open for half an hour before placing in the fridge overnight.
