When classes ended and readings days began, a bunch of my friends got together for a hallelujah celebration. The agenda was: celebrate a bunch of April birthdays and the end of classes by drinking beer and going dancing. What goes well with all of that? Nutella cheesecake.
This recipe is no bake because the temperature is already 85 degrees Fahrenheit outside. I’d rather the temperature in my kitchen not rival the outdoors.
Consider this cheesecake in the light-er category. There is still an entire jar of nutella in there, but I used one bar of neufchatel cream cheese and the rest is that crazy greek yogurt cheese (henceforth referred to as greek YC) that I explained in the oreo truffle post, or by the master herself. Skeptics, don’t hate. You must attempt making this before snarling at my healthified-junkfood.
1 stick of butter, melted*
2 packages cinnamon graham crackers* (not two boxes, two packages- 2/3 of a box)- crushed fine
8 oz neufchatel cream cheese
2 6-oz containers of vanilla greek yogurt- drained as described here
2 6-oz containers of plain greek yogurt- drained as described here
1/2 cup of sugar
1 13-oz jar of nutella
nutmeg (I’m not sure if this made any difference, but I threw just a dash in there)
For the crust:
Mix melted butter and finely crushed graham crackers. Press into the bottom of a spring form cheesecake pan (I think the pan was 9 inches in diameter). Spread evenly on the bottom and a little up the sides of the pan.
*My crust was a bit thick, so if you like a thin crust, cut down on the *-ed ingredients.
Place pan with crust in the oven and then heat. I let the oven preheat for about 10 minutes then turned it off and that was long enough to give the crust a golden brown tint.
Place tin in the freezer until cake is mixed to avoid melting the cold ingredients.
In a large bowl, beat sugar and greek YC. Be sure to incorporate the two kinds of yogurt with the neufchatel. Add nutella. Mix in salt and nutmeg, if using. Scrape down sides of bowl as needed and mix well.
Pour into chilled pan with crust. This won’t be a pouring so much as a scooping but you get the idea. This isn’t as thick as your typical cheesecake but the batter shouldn’t be liquid, either.
Let chill for at least 5 hours or overnight.