Reviewed: Dec. 31, 2009

It was good, but the hazelnut flavor didn't come out much. Probably won't make again.

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3 users found this review helpful

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Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Dec. 30, 2009

I made this for our christmas day dessert and have followed the recipe to the letter, but it did not get the full range of stars as we all (12 people) found the taste not great, neither the texture. Sorry, but will not make again!

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love to cook

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

Reviewed: Dec. 17, 2009

I gave this recipe a 5 because it lead to me to a masterpiece! Instead of using a graham cracker pie crust I made a Nilla Wafer pie crust (you can also buy the prepared ones from teh grocery store). To make the pie crust just crush about 34 Nilla Wafers, add 1 tablespoon white sugar, and 1/2 stick unsalted butter and press into a 9 inch pie dish. Set aside. Then mix 2 packages softened cream cheese, 1 13 ounce jar nutella, 1/4 teaspoon vanilla extract and one egg. Don't really need sugar, it's pretty sweet. Mix all those ingredients and spread over pie crust. Bake at 350 for 30 minutes. Let it cool for 10 minutes then put in the refrigerator for 7-8 hours, the longer the better. Garnish right before serving with fresh bananas and strawberries, or toasted hazelnuts, or whipped cream.. or a mixture of them all! :-) This got rave reviews! Thanks Laurabeatty for the wonderful idea.

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6 users found this review helpful

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Sotiria

Cooking Level: Intermediate

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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1 user found this review helpful

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ZUMPAZOO

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

Reviewed: Aug. 22, 2009

Congratulations,LAUrABEATTY! (i just had to say that because it's a prize winning recipe! 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! I am a huge nutella-fan so if you want you can add or decree the amount of nutella added! i didnt use a whole jar since mine had already been opened but i think it would be Best with 3 tablespons less! AWESOME RECIPE !

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5 users found this review helpful

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*Cozycook*

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Murrieta, California, USA

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

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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10 users found this review helpful

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darthotto

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

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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2 users found this review helpful