Are you a mom with little cookie and chocolate lovers. If yes, then you have got to try this decadent hazelnut chocolate spread cookie cheesecake. Not only will your kids love them, friends and family will too. Spending some time in the kitchen baking treats and pastries to your family is one way of becoming a better baker because in such a case you learn through "trial and error". If you don't get it right the first time, you eventually will. Again, the recipe is simple and calls for:Ingredients:
Crust:
- 2 Cups graham cracker crumbs (you can use chocolate wafer cookies or Oreo cookies instead).
- 1/2 Cup of unsalted butter. (room temperature)
- 1/4 Cup of crushed hazelnut.
- 1 tablespoon of sugar (no need to add extra because the recipe includes chocolate spread, sugar in the filling and cookies, all of which have great amount of sugar).
- 3 packages of softened cream cheese 8oz each (room temperature).
- 3/4 Cup of granulated sugar (you can use caster sugar as well).
- 1 Cup of heavy cream.
- 3 large eggs.
- 1 tablespoon of vanilla extract.
- 1/2 Cup Nutella hazelnut chocolate spread.(you can choose your favorite brand).
- White Chocolate Chip Cookies (chopped).
- Preheat oven to 350 F.
- Prepare the crust by mixing 2 cups of graham cracker crumbs, 1/2 cup of unsalted butter and 1/4 cup of crushed hazelnut in a food processor till moisten.
- Put the crumbs mixture in the a 9 inch non-stick springform pan. Press firmly and evenly onto the bottom. of the pan You can either press the crumbs 1 inch up side the pan or leave it as is at the bottom. It's up to you.
- Place the pan on a baking sheet and bake in an oven for 10 minutes, then set aside.
- In a large mixing bowl, put 3 packages of softened cream cheese and 3/4 cup of sugar. Beat in with an electric mixer at a medium speed until smooth and fluffy.
- Add eggs to the mixture one at a time. Beat in well before each addition.
- Add 1 tablespoon of vanilla extract and 1 cup of heavy cream to the mixture and beat in until well incorporated.
- In a double boiler, melt half of the Nutella spread, and keep the remaining amount as is.
- Pour half of the cream cheese filling onto the baked crust you have made earlier. Drizzle the warm Nutella evenly over the batter and then top with the remaining of cream cheese filling.
- Bake in water bath for 45 minutes.
- Turn off the oven and leave the cheesecake for another hour or so to set up. Remove the cheesecake from the water bath and let it cool completely on wire rack.
- Cover, and chill in the refrigerator overnight for better results.
- Garnish with the remaining Nutella chocolate spread and chopped white chocolate chip cookies and serve.
How to prepare a water bath for baking:
Wrap the bottom half of the cheesecake springform pan with aluminum foil. Place it in a roasting pan filled with boiling water halfway up side the sprinform pan. Transfer the water bath pan to oven with caution.
