Nutella Brownie Cheesecake
  • Cooking Time: 1 hour 55 minutes
  • Servings: 8
  • Preparation Time: 20
  • 1 cup nutella
  • 1/2 cup butter
  • 1/2 cup plain flour
  • 1/2 cup cocoa powder
  • 1/2 cup brown sugar
  • pinch of salt
  • 2 eggs
  • 500 grams cream cheese
  • 1/2 cup white sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 cup nutella
  1. Preheat the oven to 180°c.
  2. In a medium bowl mix the melted butter into the Nutella until well incorporated. Add the eggs, and mix until smooth. Add the brown sugar and mix until light and gooey. In a separate bowl whisk together the flour, cocoa powder and salt. Pour the cocoa-flour mixture over the top of the wet ingredients and stir until incorporated
  3. Pour the mixture into a 9inch springform pan that's been sprayed with a little oil. Give it a little shake to make sure the mixture is evenly distributed. Place in the oven to bake for 25 minutes
  4. In a clean mixing bowl beat the cream cheese until light and fluffy. Fold through the sugar followed by sour cream. One at a time crack the egg into the bowl and mix until light and fluffy. Finally, mix through the Nutella until mixture is smooth.
  5. Once the brownie base has baked and had time to cool, wrap a 9-inch springform pan in two layers of foil and place a tray of water on the bottom shelf of the oven. Pour the cheesecake mixture over the top of the brownie base and jiggle around to evenly disrupt. Place in the oven to bake for an hour and then turn the heat off and let cool with door open for half an hour before placing in the fridge over night.
This Nutella Brownie Cheesecake is sinfully decadent, fudgy, velvety, indulgent, dense and uber chocolatey (how many adjectives can you put in one sentence, Tilly?) Even though it's super rich you won't be able to stop at one bite. At least I couldn't, I ate a whole cake in one night and then proceeded to make another the next day. I really wish I was kidding.