December 31, 2010   7,277 notes
southerncomfortsmiles: Nutella Cheesecake Cheesecake filling: 2 (8 ounce) packages cream cheese, softened (Or for you vegans out there: use the same measuring amount, but get Tofutti ”Better Than Cream Cheese”) 3 eggs (Ener-G is a great egg substitute for vegan cooking. Use appropriate amount to recipe) 2/3’s of a 13oz jar Nutella 1/4 teaspoon vanilla extract 1/4 cup lemon juice Directions: In a large bowl, beat cream cheese until smooth with a mixer. Add milk and blend. Add eggs one at a time, blending after each. Blend in Nutella and vanilla. Add lemon juice and mix. Pour into brownie crust. Brownie Crust: 3/4 cup butter, melted (substitute with any vegan butter) 1 cup sugar 1 1/2 teaspoons vanilla extract 3 eggs (read the substitution for eggs in the cheesecake filling section) 3/4 cup flour 1/2 cup unsweetened cocoa powder (the brand Nature’s Flavors carries a 100% vegan cocoa powder) 1/2 teaspoon baking powder 1/2 teaspoon salt remainder of Nutella Directions: Preheat oven to 325 F In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Fold in Nutella. Spread the batter into a springform pan that has been sprayed with cooking spray and dusted with cocoa. Bake cheesecake for 60-70 minutes. Turn off oven and open door. Let cheescake sit in oven for 30 minutes. Remove, cover and refrigerate over night or until firm.

southerncomfortsmiles:

Nutella Cheesecake

Cheesecake filling:

  • 2 (8 ounce) packages cream cheese, softened (Or for you vegans out there: use the same measuring amount, but get Tofutti ”Better Than Cream Cheese”)
  • 3 eggs (Ener-G is a great egg substitute for vegan cooking. Use appropriate amount to recipe)
  • 2/3’s of a 13oz jar Nutella
  • 1/4 teaspoon vanilla extract
  • 1/4 cup lemon juice
Directions:
  • In a large bowl, beat cream cheese until smooth with a mixer. Add milk and blend. Add eggs one at a time, blending after each. Blend in Nutella and vanilla. Add lemon juice and mix. Pour into brownie crust.
Brownie Crust:
  • 3/4 cup butter, melted (substitute with any vegan butter)
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs (read the substitution for eggs in the cheesecake filling section)
  • 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder (the brand Nature’s Flavors carries a 100% vegan cocoa powder)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • remainder of Nutella
Directions:
  • Preheat oven to 325 F
  • In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Fold in Nutella. Spread the batter into a springform pan that has been sprayed with cooking spray and dusted with cocoa.
  • Bake cheesecake for 60-70 minutes. Turn off oven and open door. Let cheescake sit in oven for 30 minutes. Remove, cover and refrigerate over night or until firm.

(via prettyfoods)

  1. lyscapism reblogged this from mr-quizzler and added:
    Nutella Cheesecake Cheesecake filling: 2 (8 ounce) packages cream cheese, softened (Or for you vegans out there: use the...
  2. mr-quizzler reblogged this from spinning-tardis
  3. spinning-tardis reblogged this from tillyandthewall
  4. kimelsham reblogged this from ellib and added:
    Forget the vegan part. I just don’t want to forget this recipe exists!
  5. harmonick reblogged this from ellib
  6. tomcaswell reblogged this from tillyandthewall
  7. ellib reblogged this from tillyandthewall and added:
    This looks amazing, but I don’t understand why they try and veganize the recipe as Nutella is NOT VEGAN. At all.
  8. tillyandthewall reblogged this from prettyfoods and added:
    REALLY need to make this… note to self
  9. justmoodle reblogged this from eddieni
  10. chocolateisdelicate reblogged this from f0o0od
  11. haley-perry reblogged this from fuckyesnutella
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