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!

Cream Cheese Pound Cake

Source Unknown
1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

No-Bake Chocolate-Peanut Butter Cookies

When I was a kid, my mom made these fairly often. My younger brothers would call them “chocolate bumpy cookies” because of their bumpy texture! No matter what you call them, they were always a good treat.

• 2 cups sugar
• 1 stick margarine or butter
• 3 Tbsp cocoa powder
• 1/2 cup milk
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 cups oatmeal (old fashioned oats, not instant)

 Mix the sugar, butter, cocoa, and milk in a medium-large saucepan. Boil for 1 minute. Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended. Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

Heavenly Chocolate Pie

Desserts
Difficulty Rating – 3
Source Unknown

2 egg whites
1/2 tsp vanilla
1/4 tsp salt
1/2 cup sugar
1 (6 oz.) pkg. chocolate chips
2 egg yolks
1/4 cup water
1 cup whipping cream
1/4 cup sugar

Beat egg whites, vinegar, and salt until stiff.  Gradually add sugar and beat very stiff. Spread over bottom of baked crust and bake 15 to 18 minutes.  Let cool. Melt chocolate chips over hot water, blend in egg yolks and water and stir until smooth. Spread 3 tablespoons over cooled meringue.  Chill the rest until it begins to thicken.

Beat whipping cream, 1/4 cup sugar until thick. Spread 3/4 over chocolate layer in pie shell.  Fold chilled chocolate mixture into remaining whipping cream.  Spread on top.  Chill for 4 hours.

Rhubarb Pie

Desserts
crust from scratch – Difficulty -3;
pre-made crust – Difficulty -2
Source: recipesau

1 1/4 cups sugar
1/8 teaspoon salt
1/3 cup flour
2 cups fresh rhubarb, cut into 1 inch pieces
2 cups fresh strawberries
2 tablespoons butter
1 tablespoon sugar
1 pastry for 2 crust pie

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust.  Bake in hot 425F oven 40 to 50 minutes or until rhubarb is tender and crust is browned.