I love Nutella. I eat it on bananas, vanilla wafers, strawberries…oh, who am I kidding…I eat straight out of the jar with a spoon. I believe I could even eat turnips and cauliflower if I smothered it with enough Nutella…well, maybe.
Cheesecake? Nutella? Together? Oh my soul, this is one recipe you need to try. Trust me, it’s delicious. Trust me again, it’s rich. Just trust me and make it. You may even want to send me money or a gift card as a thank you. Let me know if you need my address in which to mail it. You can’t come visit…because you know…Covid.
This recipe is written specifically for the Instant Pot but you could bake it in an oven as specified by a regular recipe. Note: because this is made in the IP, it’s small so you would need to adjust your baking time if in the oven. I have a 6 quart Max and I use a 7″ springform pan that’s about 3″ deep. While this works just fine, my next purchase is this cheesecake pan.
This dessert would be perfect for a date night in. One where you have steak and lobster for dinner, a glass (or 3) of wine, where you lovingly feed each other, plus a small gift of love in the way of a huge diamond. Hahahaha, I crack myself up. Let’s order pizza and eat the dang cheesecake!!!
25 Oreo cookies
4 Tbsp melted butter
(you can adjust this mixture somewhat depending on how thick or thin you like your crust)
16 ounces cream cheese (2 8oz blocks)
1.5 cups Nutella
1 Tbsp vanilla extract
1 Tbsp cream of tartar
1 Tbsp unsweetened cocoa powder
2/3 cup powdered sugar
2 eggs (beaten lightly)
Pinch of salt
Let the eggs and cream cheese come to room temperature.
Crush the Oreos in a food processor and mix in a bowl with the melted butter. Spray your springform/cheesecake pan with Pam and place Oreo mixture into the bottom of your pan. Use a small, smooth bottomed bowl or glass to press down the crust mixture and then place in refrigerator while you prepare the filling.
In a separate bowl, mix all of the filling ingredients together and stir until combined well. Pour this over your crust and smooth out evenly.
Pour a cup of water in the bottom of your IP and place the trivet inside with the springform/cheesecake pan on it. Pressure cook on high for 28 minutes with a 10 minute natural release and then a quick release to exhaust the remaining pressure. After cooling a bit, store the cheesecake in the fridge. To serve: eat plain, top with chocolate syrup, nuts, fruit…or whatever your poison may be.
Originally published at https://parkitontheporch.com on August 16, 2020.