Make this rich Nutella cheesecake with a chocolate cookie crust and silky ganache, easily prepared for a crowd-pleasing dessert.
You will need:
- 16 whole chocolate sandwich cookies crushed
- 3 tbsp unsalted butter melted
- 350 g cream cheese, softened
- ⅔ cup heavy whipping cream
- ⅔ cup granulated sugar
- 1 cup Nutella
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 1 cup Nutella
- ½ cup heavy whipping cream, warmed
Let's make it:
CRUST
Step 1:
Preheat oven to 180°C.
Step 2:
In a medium bowl, mix together chocolate cookie crumbs and melted butter.
Step 3:
Place cookie crumb mixture into a 20 cm springform pan that has been wrapped on the outside with aluminium foil.
Step 4:
Press cookie crumb mixture with the back of a spoon until tightly packed, working up the sides of the pan about 2 cm.
Step 5:
Bake at 180°C for 10 minutes.
FILLING
Step 1:
In a large mixing bowl, whip together the softened cream cheese, heavy whipping cream and sugar until light and fluffy.
Step 2:
Add in the Nutella, eggs, vanilla and salt and continue to mix until well combined.
Step 3:
Pour cheesecake mixture over the crust in the springform pan.
Step 4:
Place cheesecake in the bottom of the Crockpot® Express Pressure Multicooker and cook on the DESSERT setting for 45 minutes with the steam valve closed.
Step 5:
Carefully remove the cooked cheesecake from the Express Crock and allow to chill completely in the refrigerator for several hours.
CHOCOLATE GANACHE
Step 1:
Place heavy whipping cream in a microwave safe bowl and heat for 45 - 60 seconds until warm.
Step 2:
Add the Nutella to the warmed whipping cream and stir to allow the warmed cream to melt the Nutella and create the glaze.
Step 3:
Pour glaze evenly over the top of the chilled cheesecake and allow to drip down the sides.
