Dec 27, 2006
I tweaked this recipe a bit:
I used two packages of cream cheese, a full 13 oz. jar of Nutella, no sugar, one egg, and a tsp. of vanilla. I also used a frozen pie crust (the kind you roll out yourself.)
First I greased a pie pan with unsalted butter, then rolled the pie crust out over it, and used about 1/2 cup of chopped walnuts and 1/2 ghiradelli dark chocolate pieces to sprinkle a thin, single layer on the bottom of the crust. Then I baked at 350 for 7-8 mins. Then I mixed all the remaining ingredients and filled the pie pan + baked for an additional 30 mins. I chilled it overnight (about 8-9 hours) and the end result was absolutely divine. I am a cheesecake FANATIC, and in all honesty, this was the BEST cheesecake I've ever had. The Nutella taste was very evident, but the walnuts + hint of chocolate at the bottom added a turtle flavor to it. I opted for a regular pie crust instead so not to take away from the Nutella flavor. If you plan on making this, whichever way you choose, DO NOT USE SUGAR, and you MUST let it chill for at least 8 hours. It only gets better and better the longer it sits in the refrigerator. Nobody at my Christmas dinner table could keep their hands off of it.
—insomniac chef
