Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts

Did you know that February 5 is World Nutella Day? No? Me either, until recently. Last year, several bloggers got together and gave Nutella its very own holiday, and they are continuing the tradition this year. I’ve previously mentioned my love for Nutella, so when I heard about this holiday, I knew I wanted to participate by submitting a recipe. I thought cheesecake would be a nice setting for the flavor of Nutella. I highlighted the deliciousness that is Nutella with a topping of chocolate ganache and toasted hazelnuts. Although this recipe was created solely for World Nutella Day, this turned out so wonderfully that I would definitely make it again. Maybe EVERY day should be World Nutella Day….the world would be a much better place, don’t you think?

Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts

Crust:

• 1 1/2 cups chocolate cookie crumbs
• 2 tablespoons granulated sugar
• 1/2 cup melted butter

Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 whole egg
• 1/2 cup milk
• 1 (13 ounce) jar Nutella

Topping:

• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups toasted hazelnuts

Directions for Crust: Heat oven to 350 degrees F. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.

Directions for Filling: In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a cookie sheet and then place in oven. Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove and cool on a wire rack.

Directions for Topping: Bring cream to a boil. Pour over chocolate chips. Stir until smooth. Spread evenly over top of cheesecake. Sprinkle toasted hazelnuts over chocolate. Refrigerate cheesecake for at least 4 hours to set.