Are you more of a corner or middle brownie person? Either way, this Nutella Brownie Cheesecake will make you very happy, with both corner and middle parts in the same slice. Winner winner, chicken for dinner – yes I do in fact say that.
Disclosure: you may get diabetes just by looking at this Nutella Brownie Cheesecake but trust me when I tell you it is worth it.
This recipe is a remake of the first ever recipe I posted on youtube. Back when I was just a little babe (please mind my undies hanging out, no class) since then I’ve tweaked and made it even better! I mainly just switched it up from a Nutella Cheesecake Brownie to a Nutella Brownie Cheesecake. What’s the difference? There is now a thick layer of brownie and cheesecake, compared to before when it was just a thick brownie and a small layer of cheesecake. I should probably stop typing now, I’m rambling and you
probably don’t care. I’m just so happy to share this marvellous creation with you!
This Nutella Brownie Cheesecake is sinfully decadent, fudgy, velvety, indulgent, dense and uber chocolatey (how many adjectives can you put in one sentence Tilly?). Even though it’s super rich you won’t be able to stop at one bite. At least I couldn’t, I ate a whole cake in one night and then proceed to make another the next day. I really wish I was kidding.
This recipe may take a little longer to make then my original recipe, whoops. What’s that saying? Patience is a virtue.. (yeah right). The recipe is super simple to follow trust me, the hardest thing about it, is keeping your fingers out of the Nutella jar. If you are impatient (don’t worry honey, I understand!) feel free to make the recipe in the above video. Both recipes will satisfy every craving, wants and needs you have.
Pro tip: If you add a few raspberries it makes it healthy! 100% a fact.
- 1 cup nutella
- 1/2 cup butter
- 1/2 cup plain flour
- 1/2 cup cocoa powder
- 1/2 cup brown sugar
- pinch of salt
- 2 eggs
- 500 grams cream cheese*
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup nutella
Preheat the oven to 180°c.
In a medium bowl mix the melted butter into the Nutella until well incorporated. Add the eggs, and mix until smooth. Add the brown sugar and mix until light and gooey. In a separate bowl whisk together the flour, cocoa powder and salt. Pour the cocoa-flour mixture over the top of the wet ingredients and stir until incorporated.
Pour the mixture into a 9inch springform pan that's been sprayed with a little oil. Give it a little shake to make sure the mixture is evenly distributed. Place in the oven to bake for 25 minutes
In a clean mixing bowl beat the cream cheese until light and fluffy. Fold through the sugar followed by sour cream. One at a time crack the egg into the bowl and mix until light and fluffy. Finally, mix through the Nutella until mixture is smooth.
Once the brownie base has baked and had time to cool, wrap a 9-inch springform pan in two layers of foil and place a tray of water on the bottom shelf of the oven. Pour the cheesecake mixture over the top of the brownie base and jiggle around to evenly disrupt. Place in the oven to bake for an hour and then turn the heat off and let cool with door open for half an hour before placing in the fridge over night.
* I used Philidelphia cream cheese and let it come to room temperature before using.
Watch the video of Nutella Brownie Cheesecake here: