CHEESECAKE W/ NUTTER BUTTER CRUST & NUTELLA GANACHE

Print Friendly

DSC_5755
(POST)

makes one 9″ cake

NUTTER BUTTER CRUST
24 Nutter Butter cookies
1/3 cup butter, melted

Put the cookies in a food processor & pulse until they become fine crumbs. Add the butter & stir to incorporate. Press the crumbs in the bottom of the prepared spring form pan. Bake at 350 for about 15-20 minutes or until golden. Set aside to cool completely.

CHEESECAKE
four 8-0z. packages of cream cheese, room temperature
1 2/3 c. sugar
1/4 cup cornstarch
1 Tbsp. pure vanilla extract
2 extra large eggs
3/4 cup heavy or whipping cream

Preheat oven to 350 degrees F.

Butter generously a 9 inch spingform pan. With aluminum foil, cover the bottom & extending all the way up the sides of the pan.

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the sides of the bowl after each. Increase the mixer speed to medium & beat in the remaining 1 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each addition. Beat in the cream just until it’s completely blended. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform & place it a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown & the top is slightly golden tan, about 1 1/4 hours.

Remove the cake from the water bath, transfer to a wire rack, & cool in the pan for 2 hours, cover with plastic wrap & refrigerate (while still in pan) until it’s completely cold, about 4 hours.

NUTELLA GANACHE
1 1/2 cup Nutella
1 cup heavy cream

Heat the cream over low heat, just until you see little bubbles appear around the edges. Be careful not to burn. Place the Nutella in a medium bowl. Pour the heated cream over the Nutella & let it sit for a minute or two to allow the Nutella to melt. Stir slowly to incorporate and to smooth out the Nutella. Set aside to cool. It will thicken as it cools.

When the Nutella & cheesecake are completely cooled, pour the ganache over the cake. Pour it in the center & allow the ganache to run down the sides & cover the cake. You may need to give it a little help by pushing some of the ganache lightly over the edge of the cake. Let the cake set & the Nutella to firm up.

Share on Facebook

§ 2 Responses to CHEESECAKE W/ NUTTER BUTTER CRUST & NUTELLA GANACHE"

  • Cheryl says:

    this looks amazing I am definitely going to be making this but I have never heard of nutter butter cookies!!! Can you buy them at your local food store???

    • Diva says:

      This cake is AMAZING. The cheesecake itself it rich & creamy. As far as the crust, you can use any peanut butter sandwich cookie. Nutter Butter just happens to be one I like.
      Please, when you make this cheesecake, I would love to know how much you “LOVE” it. I’m capitalizing the word love, because I know you’re going to.
      Happy Baking!

Leave a Reply

Your email address will not be published. Required fields are marked *