Nutella Cheesecake

From: Feisty Redhead

On May 5, 2009

I guess I'm in the minority here in not caring for this recipe. Fast and easy, yes... also incredibly rich. But just not my thing. It's nothing like a cheesecake as far as texture goes. As for flavor it tasted too much like cream cheese with a slight hint of Nutella rather than tasting like the oh-so-yummy goodness that is Nutella. We actually wound up only eating a couple small slices and throwing the rest of it away after it sat in the fridge for several days untouched. =T

From: mailbelle

On Jan 24, 2008

This was ok, just not a big winner at my house---a little too rich for us. At 40 grams of fat per serving, I don't think I'll be making this again. Sorry.

From: LB in Middle Georgia

On Nov 28, 2007

This is so creamy and chocolaty rich. When I read the recipe, I was not sure what kind of pan to use spring form or pie plate. I read that others used a spring form so I used one too. After putting the cheese cake in the spring form pan I was disappointed in its height (I like really thick cheese cake)so I quickly sent my son to the store to get more cream cheese and nutella and made a half recipe to add to the top. This is a really good recipe however, I would put it in a pie plate next time and add hazelnuts to the crust and on top. Not what I would call a traditional cheese cake but Anyone that loves nutella (like my family does, we put it on almost everything) will love this simply delicious pie

From: lilquiz

On Sep 2, 2006

This was very good. I did tweak this by using 8 oz. cream cheese, 1/3 cup splenda, 8 oz. container whip topping along with the nutella. Also used oreo crust. Topped with shaved Lindt dark chocolate. Definitely sin in a pie plate.