24 Reviews of Nutella Cheesecake

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: BothFex

On Jul 16, 2003

The name says it all... used crust #7537 in a 9" springform pan and covered the top with a grated chocolate bar. Everyone loved this! Next time I'll spread the top with whip cream and roasted, chopped hazelnuts as well as the shredded chocolate (just to gild the lily). I'll be making this again and again- easy and delectable. Thanks Mirj!

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.

From: Dorel

On Nov 15, 2003

I halved the recipe and put in a small pie plate as there are just 3 of us and I didn't want too much leftover. Your right, it is very rich. My daughter loved it and said 5*. I found it to rich but that is just me. She put cool whip on hers and my second small piece I put ice cream on it. It sort of cup down on the richness.

From: Linorama

On Apr 11, 2004

This isn't very cheesecake-y, more like a pudding pie, and we thought it tasted more or less like Nutella in a graham crust. I thought it would be more interesting than that. In the future, we'll have our Nutella spread on crackers, pretzels, fingers, etc. However, I should mention that the recipe works perfectly.

From: I'm_Genia

On Apr 7, 2007

First, I have to say that I am not a no bake kind of gal. I rarely use any recipe that is this basic. However, I was in a bind, and needed something ASAP and I had few ingredients on hand to make it with. Enter this cheesecake. FANTASTIC! I could not believe how creamy and smooth it was! Thank you so very much for sharing this recipe. I topped it with whipped cream and skinned, toasted, coarsely chopped hazelnuts and YOWZA! I could barely keep myself from eating the entire thing myself. Highly recommended!

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: Iloveblueberries

On Aug 29, 2003

This was such an easy recipe. The result was fantastic too!!! I added some rasberries and blueberries to lighten the taste. The tartness of the berries really made things enjoyable. I will definitely make this again. Oh, I also used one package of fat free cream cheese and one package of regular cream cheese. The taste was not compromised. I may try using all fat free cream cheese next time.

From: Geema

On Dec 29, 2003

This heavenly dessert was put together so quickly that I almost felt embarassed at all the compliments I received. I followed the ridiculously easy instructions to the letter and the end result was beyond my expectations. 16 servings? No way...more like 10. I like the suggestions about dressing it up with some whipped cream and finely chopped hazelnuts the next time I serve it.

From: txghog

On Nov 29, 2003

Wow! This is so incredible!! I forgot to add the vanilla, but I don't think it made a big difference. My whole family loved it; I will definitely be making it again! Thanks!!!