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!

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.

Peach Praline Pie

Desserts
Difficulty Rating – 2
Source Unknown

4 cups sliced and peeled peaches or frozen peaches
1 cup sugar, divided
2 tablespoons quick cooking tapioca
1 teaspoon lemon juice
1/2 cup all purpose flour
1/2 cup chopped pecans or walnuts
1/4 cup butter or margarine
1 unbaked pastry shell (9 inches)
Whipped cream or ice cream optional

In a large bowl, combine peaches, 1/4 cup sugar, tapioca, and lemon juice. Mix well. In a small bowl, combine flour, nuts, and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbles into pie shell, cover with peaches. Sprinkle remaining crumbles on top. Bake at 450˚F for 10 minutes. Reduce heat to 350˚F and bake for 30 minutes or until the peaches are tender and topping golden brown. Serve with whipped cream or ice cream.

Oreo® O’s Sundae Pie

Desserts
Difficulty Rating – 3
Source Unknown

1 Tbsp. butter or margarine
1-1/3 cups Miniature Marshmallows
3 cups POST OREO® O’s Cereal
1 qt. (4 cups) ice cream, any flavor, softened

Microwave butter in large microwavable bowl on HIGH 30 seconds. Add marshmallows; mix to coat.  Microwave on HIGH 1 minute or until marshmallows are smooth when stirred, stirring after 30 seconds.

Add cereal; mix lightly until well coated. With lightly greased hands, press evenly into lightly greased 9-inch pie plate. Fill crust with ice cream; cover.

Freeze about 2 hours or until firm. Let stand at room temperature about 10 minutes or until pie can be easily cut before serving. Store leftover pie in freezer.

Special Extra: Garnish with additional cereal and frozen whipped topping (thawed).

Orange Cream Pie

Desserts & Pastries
Difficulty Rating – 3
Source Unknown

PIE CRUST

3/4 cup vanilla wafer crumbs
3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or butter
1 Tbsp all-purpose flour

FILLING

2 3/4 oz. packet of orange Jell-o
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 tsp lemon juice
1/2 tsp orange extract
1/2 cup whipping cream
1/2 tsp orange extract
4 Tbsp powdered sugar

TOPPING

1/2 cup whipping cream
1/2 tsp orange extract
3 Tbsp powdered sugar
1/2 cup canned orange segments (drained)
4 Tbsp grated sweetened chocolate (optional)

PIE CRUST
In a mixing bowl, combine vanilla wafer and graham cracker crumbs. Add finely chopped pecans; mix well. Add margarine or butter to mixture and blend using a pastry blender or a fork until crumbly. Preheat oven to 350 F. Prepare a 9″ pie dish by lightly spraying with a no-stick cooking or vegetable spray, or rub interior with some margarine. Dust with 1 Tbsp flour, discarding any excess. (This helps to prevent the crust from sticking.) Spoon wafer mixture into pie dish; press evenly to bottom and sides. Bake in preheated 350 F oven for 10 minutes. Remove from oven and let cool.

FILLING
In a medium-size mixing bowl, dissolve orange Jell-o powder with 1 cup of boiling water. Add 1/2 cup cold water and let cool for about 15 minutes. Add concentrated orange juice, lemon juice and orange extract and stir well. Place in the freezer compartment for about 20 minutes or until partially set. Remove from freezer and break up the jelly mixture. In a separate mixing bowl, add 1/2 cup whipping cream and beat, using an electric mixer until slightly thickened. Add orange extract and gradually add powdered sugar and continue beating until thickened. Add whipped cream to the jelly and fold in (do not beat.) Pour mixture into the cooled pie shell. Set pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.

TOPPING
In a mixing bowl, using an electric mixer, add 1/2 cup whipping cream and beat until slightly thickened. Ad orange extract and gradually add powdered sugar and continue beating until thickened. Before serving pie, spread whipped cream over entire top of pie. Place and arrange orange segments on top of the whipped cream; create a pattern if desired. Sprinkle with grated sweetened chocolate. Serve pie chilled, not frozen.