Nutella® Cheesecake

UPDATED!!!!
(original post April 18, 2008. Updated December 7, 2014)

Desserts
Difficulty Rating – 2
Source: yahudi2 (me!)(original source unknown)

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Servings: 8 – 10

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 (13 ounce) jar chocolate hazelnut spread (Nutella®)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NOTE FROM SUSIE: As stated above, this is VERY rich! I first made this for Christmas 2002, when I found the recipe. I made two of these cheesecakes, and they went over soooo well! Also, I had to microwave the cream cheese to soften it and microwaved the Nutella for a few seconds at a time so I could get it all out of the jar… When you’re done, just make sure you are refrigerating it long enough to set.

UPDATE!!!
December 7, 2014:

Since the posting of this recipe, Reese’s® has come out with a chocolate-peanut butter spread that is much the consistency of Nutella®. My brother made this recipe using the Reese’s Spread in place of the Nutella, and it was an awesome hit! I think we now have a new favorite dessert for the holidays!

Chocolate Turtle Cheesecake

Desserts
Difficulty Rating – 2
Source: tamara_534

2 Cups Vanilla Wafer Crumbs
6 Tablespoons Margarine, Melted
14 Ounces Caramels (1 bag)
5 Ounces (1 can) Evaporated Milk
1 Cup Chopped Pecans, Toasted
16 Ounces Cream Cheese, Softened
1/2 Cup Sugar
1 Teaspoon Vanilla
2 Large Eggs
1/2 cup Semi-sweet Chocolate Chips, melted

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring form pan. Bake at 350 degrees, for 10 minutes.

In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350°F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Chocolate Cheesecake

Desserts
Difficulty Rating – 2
Source Unknown

1 9-inch deep-dish graham cracker piecrust
4 8-oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8-oz. semisweet baking squares, melted and cooled slightly
4 eggs
1 Tbsp. amaretto liqueur

Combine cream cheese, sugar and vanilla and mix well. Add chocolate, eggs and amaretto and beat with a hand mixer until smooth. Pour into piecrust and bake for about 1 hour at 325 degrees. Chill for several hours before serving.

You can use light cream cheese and your favorite sugar and egg substitutes. You can also omit the liqueur if you wish.

Pineapple Cheesecake

Desserts
Difficulty Rating – 3
Source Unknown

Two 8-oz pkgs cream cheese, at room temperature
2 pkgs instant vanilla pudding, dry
32 oz of whipped topping (Cool Whip) at room temperature
1 can of crushed pineapple, 15 oz, drained
3 graham cracker crusts, OR 2 graham cracker crusts and 1 baked 9 x 12 yellow cake

Mix the cream cheese and whipped topping together, with an electric mixer, until it is smooth. Then add the dry pudding and mix thoroughly. Add about half of the drained pineapple to the cheese filling and mix well. Divide filling between the 3 piecrusts and sprinkle the reserved pineapple on top of the pies for decoration. If you are making 2 pies and the cake, then, frost the cake with the filling first, and then, fill the pie crusts. I put maraschino cherries in the center of the pies for color sometimes. These pies freeze quite well, if you want to make them ahead of time.

Piña Colada Cheesecake

Desserts
Difficulty Rating – 3
Source Unknown

Filling

2 envelopes gelatin — unflavored
3/4 cup sugar
6 ounces pineapple juice
3 eggs — separated
24 ounces cream cheese
1/4 cup dark Jamaican rum
1/4 teaspoon coconut extract

Topping

16 ounces crushed pineapple in syrup
2 tablespoons sugar
1 tablespoon cornstarch

Crust

1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter — melted

Crust: combine ingredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.

Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool.

In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.

In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.

Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.