Reviewed: Nov. 19, 2009

I have to say I have been making this recipe for a few years now. I always get asked for the recipe. I do follow it exactly...why mess with perfection?? Also I have seen a few people mention they add egg to the recipe? this pie is not cooked and serving raw egg to my family is not something I feel comfortable with. Salmonella is no joke.

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ZUMPAZOO

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Reviewed: Oct. 14, 2009

I'm a huge Nutella fan, so I made this for my family and it was a major hit! My version is a bit different. I used two packages of 1/3 less fat cream cheese, 5tbsp jarred nutella + 5tbps home made nutella (all together 10tbsp approx. one jar), NO SUGAR, 1 egg, 1/4 tsp vanilla extract, and a regular pie crust. After combining ingredients I poured them into the pie crust and baked it at 350 for 30 mins. While still hot I decorated the top with chocolate chips and raspberries. Then I chilled it overnight. This makes for a less sweet indulgent treat.

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Madelyn F

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Reviewed: Aug. 22, 2009

This recipe was so Delicious and the Nutella made all the difference . It was also So easy !!!! Good Luck on making a really good Cake!

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Cozycook (cookdetective)

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Murrieta, California, USA

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Reviewed: Aug. 18, 2009

the cheesecake was very good and I made it in a jiff! only, I decided to bake first the crust (10 mins) and then the cake itself (10 minutes more). it got great reviews, and it's amazing, being so easy!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 4, 2009

I gave this 3 stars cause it was way too sweet. All that sugar overpowers the cheese and nutella. But I'll give this a 5 star the way I made it the second time. I used 2 blocks of cream cheese, 2 eggs, 1 tsp of vanilla, and 1 jar of nutella.(dont not add extra sugar) I baked this at 350 for 30-45mins. in a 8 inch spring form pan. For the crust i used chocolate cookie crumbles(eyeballed it), 1 egg white, and 2 tablespoons butter and baked the crust at 350 for 8 mins. Let the cake chill for atleast a full day or more. The longer it sits the better it gets. This worked out very well and everyone loved it. I think it could used more hazelnut flavor. I'd suggest maybe adding chopped toasted hazelnuts. Anyways, if you want a real cheesecake then turn this into a baked cheese cake.

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darthotto

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Reviewed: Jul. 29, 2009

WE LOVE THIS,AND IT'S EASY:}CODDLES TO THE CREATOR!!!I have 3 picky boy's and it only lasted 1 day in my home. Trying a new recipe or creation of your own that you are not sure of is what makes cooking so fun.God has blessed us all with our own style and that's what makes us all so special.I appreciate everyone's unique recipes on this site.THIS RECIPE ROCKS!I also appreciate the cooking advise, but after all you can kill more flies with honey instead of sugar:]

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Pauliwogs74

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Reviewed: Jul. 22, 2009

Too rich and heavy for my taste. I love Nutella, but once mixed into this recipe the hazelnut flavor of the Nutella was lost. It tasted like a bad grocery store chocolate cheesecake pie. I'm thinking the Nutella might be better showcased if you melt a little and use it as a topping on a regular cheesecake.

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O'Shea

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Reviewed: Jun. 26, 2009

We are fans of Nutella, and of both styles of cheesecake (baked & not). This was neither. I followed the recipe with the changes recommended - egg, baked, no sugar. The sweetness level was about right...but it was the only thing right about the dish. The dessert itself was very smooth, dense & heavy reminiscent of the original cream cheese bar it came from. It did not taste anything like a cheesecake - either style. The normally wonderful taste of Nutella was reduced to an ambiguous bleh. I was looking for a recipe for a special baked dish to take to an upcoming event..this was not it.

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Joan

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 18, 2009

I liked this recipe . . . sort of. I found the finished product to be too heavy. I prefer a very light fluffy cheesecake and this was very dense. It tasted great though and my guest loved it. I used a chocolate crumb crust with mine instead of graham cracker. I'd make this again but would need to lighten it up a bit.

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 2, 2009

i made this today and i left out the sugar. it was perfect, awesome, heavenly, a must make. it was creamy, easy and no bake. thank you. its the family favorite, hands down

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coffeecup321

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Reviewed: May 27, 2009

I took the suggestions of some of the reviewers - add an egg, bake at 350 for 30 minutes, refrigerate overnight. It was good, but not great. I've had amazingly good, simple, and creative desserts with Nutella, but I can't say this was one of them.

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LorenHM

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Seattle, Washington, USA

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Reviewed: Nov. 19, 2008

Too creamy using 2 (8 ounce) packages cream cheese, softened. Use 1.5 instead.

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rebecca0429

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Reviewed: Oct. 13, 2008

Everyone loved this!! I had lots of people asking me for the recipe :-) Thank you!

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Sarah Peters

Cooking Level: Beginning

Home Town: Tokyo, Tokyo, Japan

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 14, 2008

I added cool whip and this was delicious!

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LISA4SURE

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Reviewed: Aug. 6, 2008

Love at first bite! Nutella rules!

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dizzyme136

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

I was a little skeptical because this was a no bake recipe but it came out really good! I used a tofu imitation cream cheese spread b/c I am lactose intolerant and it came out almost like a pudding pie. Everyone really liked it.

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jessica

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Reviewed: May 23, 2008

Very rich, but suprisingly delicious for how simple it was to make!

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ERIDQUA

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: May 13, 2008

I followed the advice of others, I did add an egg, a little sugar and baked for 30 minutes. It was excellent but definately not a cheesecake. My family loved it!

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TJFLORES

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Reviewed: May 4, 2008

Excellent! This did not last long in my household. I think next time I'll make it with a chocolate crust and possibly drizzle some raspberry preserves over the top. So good!

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