Ingredients
Scale
- 16 oz (two 8 oz blocks) Cream Cheese, softened to room temperature
- 1 1/2 cups Nutella (hazelnut cocoa spread)
- 1 pre-made Graham Cracker Crust (9-inch) or 1 cup Heavy Whipping Cream (for a crustless mousse version)
Instructions
- Step 1: Beat the Cream Cheese. Place the softened cream cheese into a large mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed. Continue beating for about 2 to 3 minutes until the cheese is completely smooth, fluffy, and free of any lumps. Ensuring the cream cheese is at room temperature is vital for achieving that signature silky texture.
- Step 2: Incorporate the Nutella. Add the Nutella to the bowl with the cream cheese. If the Nutella is too firm, microwave it for 10 seconds to make it easier to pour. Switch your mixer to low speed and blend the two ingredients together. Once mostly combined, increase the speed to medium and whip until the color is uniform and the mixture looks like a thick, glossy chocolate frosting. If you are using heavy cream instead of a crust, whip the cream separately to stiff peaks and gently fold it into the Nutella mixture now.
- Step 3: Assemble and Chill. Spoon the cheesecake mixture into your pre-made graham cracker crust. Use an offset spatula or the back of a spoon to smooth the top into an even layer. Cover the pie loosely with plastic wrap or the plastic lid provided with the crust. Place the cheesecake in the refrigerator for at least 4 hours, though overnight is best. This chilling period allows the cheesecake to set firmly so you can cut clean, beautiful slices.
- Cook Time: 15 minutes (plus 4 hours chilling time)