Cheesecake with Nutella® hazelnut spread

A pure slice of Holidays reinvented
Cheesecake with Nutella® hazelnut spread: Is this possible? Yes! Find out how this reinvented version of a classic holiday recipe made with ricotta cheese will allow you to enjoy a very traditional dessert with Nutella® hazelnut spread.
  • 1 refrigerated rolled pie crust
  • 1 vanilla bean or 2 tsp vanilla extract
  • 1/3 cup ricotta cheese
  • 1/3 cup Greek yogurt
  • 1 egg, lightly beaten
  • 1/4 cup granulated sugar
  • 4 tsp all-purpose flour, sifted
  • 1/4 tsp salt
  • 1/3 cup heavy cream
  • 1/4 cup Nutella® hazelnut spread
Step 1
Step 1
  • Preheat oven to 400°F.
  • Press pie crust into the bottom and 1 inch up the side of an 8-inch springform pan. Trim any excess from edge of the crust.
  • Step 2
    Step 2
  • Prod pastry with fork; line with parchment paper and pie weights or baking beans.
  • Bake for about 15 minutes or until edges of pie crust are lightly golden.
  • Step 3
    Step 3
  • Meanwhile, split vanilla bean lengthwise with knife and scrape out seeds or substitute 2 tsp vanilla extract if desired.
  • In large mixing bowl, combine ricotta cheese, Greek yogurt, egg, sugar, all-purpose flour, salt and scraped vanilla seeds (or extract) until well-mixed.
  • Step 4
    Step 4
  • In a separate bowl, beat heavy cream until stiff peaks form; fold gently into batter.
  • Step 5
    Step 5
  • Scrape batter into baked and cooled crust; smooth top.
  • Bake for 25 to 30 minutes or until pastry is golden brown and tester comes out clean when inserted into center of cake.
  • Place on a cooling rack and let cool completely.
  • Step 6
    Step 6
  • Remove cake from pan and transfer to serving plate.
  • Spoon Nutella® hazelnut spread into a piping bag fitted with a small round tip; pipe decorations onto cake (such as 8 Christmas trees, one for each serving).