Slow Cooker Nutella Cheesecake
By Ocado
Published on 03 November 2022
This decadent slow-cooker Nutella cheesecake couldn’t be simpler to make. Once the Nutella, cream cheese, eggs and vanilla are combined, the chocolatey mix is poured over a chocolate digestive biscuit base and cooked in a slow cooker until set. Spread over the simple chocolate cream cheese icing and decorate it with toasted hazelnuts or whatever else you fancy – white chocolate shavings, Maltesers or fresh raspberries would all work wonderfully.Time and servings
2 hrs 10 minsTotal time
12Servings
10 minsPrep time
2 hrsCooking time
Ingredients
- 150 g of chocolate digestives, crushed into fine crumbs
- 2 tbsp of butter, melted
- 660 g of full-fat philadelphia cream cheese, at room temperature
- 350 g of nutella hazelnut chocolate spread
- 2 eggs, at room temperature
- 0.5 tsp of vanilla extract
- 50 g of blanched hazelnuts, toasted and roughly chopped
Method
Step 1
Line the base of a 20cm springform cake tin with baking parchment. In a large bowl, mix together the biscuit crumbs and the melted butter. Press this mixture into the base of the cake tin, making sure the whole base of the tin is covered evenly. Place in the fridge to chill.Step 2
Using electric beaters or a standing mixer, beat together 560g cream cheese, 300g Nutella, the eggs, a pinch of salt and the vanilla for 1 min or until smooth, well-combined and light in texture.Step 3
Pour the mixture into the cake tin and smooth the surface with a rubber spatula or the back of a tablespoon.Step 4
Place the tin in a large 6L slow cooker and cook on high for 1½ -2 hours. Cooking times will vary depending on the slow cooker used, but the cheesecake is ready once it is set around the edges with a slight wobble remaining in the centre.Step 5
Remove from the slow cooker and leave to cool completely in the tin. Meanwhile, make the icing by combining the remaining 100g cream cheese and 50g Nutella in a bowl until smooth. Once the cake is cool, spread the icing over the top.Step 6
Transfer the cheesecake (still in its tin) to the fridge and leave it to chill for 12-15 hours or ideally overnight. Sprinkle over the hazelnuts, slice it, serve and enjoy.