The original version of Nutella was made in little loafs wrapped in foil so that it could be sliced and placed on bread for mothers to make sandwiches for their children. But many children, as you can imagine, would throw away the bread and only eat the Nutella. This is when they decided to make it into a spreadable version and is the Nutella that we all know and love today. Two of my favorite people are Nutellaholics. You know who you are. This recipe is for you and the rest of the Nutella lovers out there. The past two days I have been testing out cheese cake recipes. I take 2 slices, one for me and one for Cameron (hehe) and then send the rest to work with Will. It's called portion control! Let's see if this one even makes it out of the house.
Ingredients:
2 cups chocolate graham crackers such as teddy grahams, crushed
3/4 cup finely chopped nuts any kind, i used pecans
1/4 cup butter melted
1 tsp vanilla, divided
2 (8 oz) pkg. cream cheese, softened
1 1/4 cup powdered sugar
1 jar (13 oz) hazelnut spread such as Nutella
1 tub (8oz) extra creamy whipped topping
Make the crust: mix graham crumbs, nuts, butter and 1/2 teaspoon vanilla until well blended and then press evenly onto bottom of a 9 inch pie pan. Place in fridge.
Make the filling: Beat the cream cheese and powdered sugar together in a large bowl until blended. Add the hazelnut spread and remaining 1/2 teaspoon vanilla. Mix well and then stir in the whipped topping. Spoon it gently into the crust.
Refrigerate for at least 4 hours. This is enough cheesecake for about 10 people.
No comments:
Post a Comment