BanaNutella Cheesecake

April 17, 2012

in Cheesecakes,Italian,Recipes

BanaNutella Cheesecake


Wondering weather I’ve stopped baking or making cocktails?

Nope, I’ve just been suffering from writers block.

But, after watching a very entertaining and inspiring episode of Glee (Disco/Saturday Night Fever), I decided I wasn’t going to let my writers block prevent me from keeping this absolutely delicious cheesecake recipe from you. So here you go…


PS: According to my husband this was the most delicious banana cheesecake he’s ever had. (Of course the cheesecake also contained a cups worth of Nutella…) 😉

4.7 from 3 reviews
BanaNutella Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10-12
  • 12 pecan shortbread cookies
  • ½ cup toasted hazelnuts, skinned
  • ¼ cup granulated sugar
  • 4 ounces melted butter, slightly cooled
  • 4 − 8 ounce packages cream cheese, room temperature
  • 4 eggs, room temperature
  • 1¼ cups granulated sugar
  • 2 small ripe bananas, mashed
  • 1 cup Nutella, divided
  • 1 teaspoon vanilla extract
  • ½ teaspoon banana extract
  1. Double wrap the bottom of a 10″ springform pan with aluminum foil.
  2. Pulse cookies and hazelnuts in a food processor until finely ground. Add sugar and pulse a few times to incorporate.
  3. Transfer dry ingredients into a medium bowl. Pour melted butter and blend thoroughly with a fork or wooden spoon.
  4. Press crust over the bottom of the prepared springform pan.
  1. Preheat oven to 350 degrees. Have an oven-safe dish or pan big enough to contain the springform pan ready for a water bath.
  2. In the bowl of a stand mixer whip the cream cheese until light and fluffy 3-5 minutes on medium speed.
  3. Add eggs one at a time and mix on low speed just until combined.
  4. Add sugar to batter and mix on medium speed.
  5. Add mashed banana, ½ cup Nutella, and extracts to the batter, mix until incorporated.
  6. Pour filling over crust prepared crust.
  7. Warm up remaning ½ cup Nutella in the microwave for 30 seconds or so. Place dollops of Nutella over the top of the batter and run a butter knife run through them for a swirl effect.
  8. Place the cheesecake inside the larger pan and place in the oven, with a measuring cup fill the larger pan half-way up with warm water.
  9. Bake cheesecake for 1 hour 10 minutes or until center is set. Remove cheesecake from water bath and allow to chill for 10 minutes.


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