I kept seeing all over Pinterest all these awesome cheesecake recipes and mixes with new flavors, so I decided to try one with the spin of my tried and true cheesecake recipe. They weren’t the prettiest thing I’ve ever made but you just can’t beat the creamy hazelnut flavor.
- 1 package of double stuff oreos
- 1 jar of Nutella
- 2 8oz packages of cream cheese
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 3 eggs
- 2 cups of sour cream
Beat together the cream cheese, sugar, vanilla, and eggs.
Once smooth, fold in the sour cream by hand.
Line your cupcake tin with cups, put one oreo in the bottom of each.
Pour one large/heaping tablespoon of cheesecake batter on top of each oreo.
Add a splash of milk to your cheesecake batter and spoon in two table spoons of Nutella and beat the new mixture together.
Now the best part, taste your batter, if it isn’t Nutella-ie enough, add some more.
Every two tablespoons should get a splash of mix, because it makes the mixing easier.
Once you are satisfied with your flavor, fill the cupcake tins with the nutella cheesecake until there is a quarter of an inch from the top of the tin.
Bake at 370 degrees for a half an hour.
Shut off the oven after the half an hour, but leave the cake in the oven without opening the door for one hour.
Then remove from oven, let it cool completely before trying to remove the cheesecakes from the tin.