For some reason, I seem to have an excessive amount of Nutella in my life. There’s the big batch of homemade nutella in the fridge. Then, we went to TechMunch a few weeks ago, where we each got a jar of the organic Whole Foods version in our goody bags.
And there is only so much toast one household can eat. So I went out looking for recipes, and I found this one. It’s a cake mix on the bottom, with a nutella cheesecake on the top. I don’t usually buy cake mixes, and I was tempted to replace it with some sort of homemade cake, but I figured I’d make this once the way it was written. I’m glad I did, because the cake mix doesn’t really mix up to be a cake – it’s just got barely enough liquid to come together. If you don’t want to use a cake mix, I’d recommend a chocolate shortbread crust – there’s a good one at The Hungry Mouse.
The recipe calls for one egg and a stick of melted butter, mixed with one devil’s food cake mix. It took a lot of mixing to get it to come together, and it ended up much like a shortbread dough. Pat it into a (well-greased!) 13×9:
The cheesecake topping is easy – just mix a cup of Nutella and a block of cream cheese until they’re creamy and completely combined. Add some eggs, vanilla, another stick of melted butter, and powdered sugar. The recipe calls for 16 ounces, and you should weigh it. If you don’t have a scale, you can just buy a 16-ounce package at the store and use the whole thing. Be careful to add the sugar slowly, or it will end up all over your kitchen!
You’ll end up with a nice, thick cheesecake batter. Mine’s got texture because my nutella had texture – if you use the store-bought version, it will come out smooth. Yes, that is powdered sugar all over my kitchen, why do you ask?
Pour the cheesecake over the crust, and bake for 45 minutes or so. This is what you’ll end up with:
They’re really good. The crust is firm enough to give them structural stability, but the top is creamy and cheese-cake-y.
For an interesting variation, you could use plain, smooth peanut butter as a replacement for the nutella. You’d get a peanut butter cheesecake over a chocolate crust. You could make it in tiny tart pans, too, but you’d have to cut the cooking time significantly.
I’d make them again!