Nutella Oreo Cheesecake Drip Cake: A Decadent Dessert Delight

Nutella Oreo Cheesecake Drip Cake: A Decadent Dessert Delight 🍫🍪

This Nutella Oreo Cheesecake Drip Cake is the ultimate indulgence for chocolate lovers. With a crunchy Oreo crust, creamy Nutella cheesecake filling, and a stunning Nutella glaze, it’s a show-stopping dessert for any occasion!

Why You’ll Love This Cheesecake

1. Rich and Creamy: The Nutella cheesecake filling is smooth, luscious, and packed with flavor.
2. Crunchy Texture: The Oreo crust and optional crushed Oreos on the sides add a delightful crunch.
3. Gorgeous Presentation: The Nutella drip glaze elevates the look, making it perfect for celebrations.
4. Versatile Toppings: Customize with Oreos, whipped cream, or other favorite garnishes.

Ingredients

For the Crust:

• 250g Oreo cookies (crushed)
• 100g melted butter

For the Filling:

• 500g cream cheese (at room temperature)
• 200g Nutella
• 200ml heavy cream
• 150g sugar
• 3 large eggs
• 1 tsp vanilla extract

For the Drip Glaze:

• 150g Nutella
• 100ml heavy cream

For Decoration (Optional):

• Oreo cookies (whole or crumbled)
• Whipped cream
• Chocolate chips
• Chocolate syrup

For the Sides (Optional):

• 100g crushed Oreo cookies

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix crushed Oreo cookies and melted butter in a medium bowl until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.

Step 2: Make the Filling

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the Nutella and mix until fully incorporated.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the Nutella mixture.
5. Pour the filling over the prepared crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Bake the cheesecake for 55–60 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually.
3. Once cooled, refrigerate for at least 4 hours or overnight to allow it to set completely.

Step 4: Prepare the Drip Glaze

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
2. Remove from heat and stir in the Nutella until smooth and glossy.
3. Let the glaze cool slightly before drizzling it over the chilled cheesecake, letting it drip down the sides.

Step 5: Decorate the Cake

1. Decorate the top with whole or crumbled Oreo cookies, whipped cream, chocolate chips, or chocolate syrup as desired.
2. For extra flair, press crushed Oreo cookies around the sides of the cake.

Step 6: Serve and Enjoy

1. Slice and serve chilled. This rich and indulgent dessert pairs perfectly with a cup of coffee or a glass of milk.

Tips for Success

1. Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother filling.
2. Avoid Overmixing: Mix the batter just until combined to prevent cracks.
3. Cool Gradually: Cooling the cheesecake in the oven helps minimize cracks and keeps the texture creamy.
4. Chill Fully: Allow the cheesecake to set in the refrigerator for the best flavor and consistency.

Storage Instructions

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap slices in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator overnight before serving.

Variations and Substitutions

1. Flavor Options: Add a layer of peanut butter or caramel sauce for extra indulgence.
2. Alternative Crusts: Swap Oreo cookies for digestive biscuits or graham crackers.
3. Dark Chocolate Twist: Use dark chocolate instead of Nutella for a richer flavor.

FAQs

Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used if needed.

Q: How do I get clean slices?
A: Dip a knife in hot water, wipe it dry, and slice. Repeat for each cut for clean edges.

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake can be made 1–2 days ahead and stored in the refrigerator until ready to serve.

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