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Nutella Cheesecake Tart

A buttery oreo hazelnut crust, creamy cheesecake nutella filling, melted nutella topping, and nutella whipped cream make up this decadent nutella cheesecake tart.
Course: Cheesecake, Desserts, Tart
Cuisine: Cheesecake, nutella, tart
Keyword: cheesecake, nutella, nutella cheesecake
Servings: 12

Ingredients

  • FOR THE CRUST:
  • 1 ¾ Cups Crushed Oreo Cookies (with the fillings removed, about 25 cookies)
  • ½ Cup Chopped Hazelnuts
  • 1 tablespoon Granulated Sugar
  • ½ Cup Salted Butter, melted
  • FOR THE FILLING:
  • 8 Ounces Cream Cheese, softened to room temperature
  • ½ Cup Graulated Sugar
  • ⅓ Cup Heavy Cream
  • 2 tablespoon Nutella, or alternate chocolate hazelnut spread
  • 2 teaspoon Pure Vanilla Extract
  • 1 Large Egg
  • FOR THE TOPPING:
  • ½ Cup Nutella, melted
  • FOR THE WHIPPED CREAM:
  • ½ Cup Heavy Cream
  • 2 tablespoon Nutella
  • 1 tablespoon Powdered Sugar

Instructions

  • Make the crust: in a food processor or in a heavy duty plastic bag with a rolling pin, blend Oreo cookies and hazelnuts until fine crumbs form. Mix in the butter and granulated sugar until the texture of coarse sand forms. Press crust into tart pan. 
    Use the back end of a measuring cup to ensure crust is firmly and evenly covering the bottom and sides of the tart pan. Set aside. 
  • Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix. Add heavy cream, nutella, and vanilla and mix for about 30 seconds. Add egg and whisk until incorporated, about ten seconds. Do not overmix, as over- mixing can cause the cheesecakes to sink in the middle, though the flavor and texture will remain unaffected. 
  • Pour batter into tart pan. 
    Bake at 350° for 25-30 minutes. Remove from oven and cool on counter for 10 minutes. Move the tart to the refrigerator to cool for another  30 minutes. 
    Melt Nutella in a microwave safe bowl for 30 seconds. Drizzle onto the tart, leaving a bit of room around the edges. Refrigerate for 1 hour, or until completed cooled and slightly chilled. 
  • Make the whipped cream by beating the heavy cream, sugar, and Nutella on high until soft peaks form. Spread or pipe onto cheesecake tart. Top with crushed hazelnuts and Oreo cookie crumbs desired. 
    Serve immediately. 
    Store covered in the refrigerator for up to three days {best stored without whipped cream}. Makes 1 9” tart or 4-5 mini 4” tarts. 
    Enjoy!