Coffee Nutella Caramel Cheesecake

Irresistibly decadent and fabulously luscious, you won’t be able to resist this Coffee Nutella Caramel Cheesecake.

Hello, my friends. The Easter weekend is over (Well, I believe some countries have Monday off as well), and we are back to real life. And trust me, it’s always better to be back to reality with a scrumptious dessert like this Coffee Nutella Caramel Cheesecake. Tell me that that the combination of coffee and Nutella in cheesecake form doesn’t sound mouthwatering, and I assume…well, nobody is perfect.

Anyway, I made this sumptuous cheesecake almost two months ago to celebrate Valentine’s day. I won’t lie – it wasn’t easy to hide something as delicious as this recipe from you for so long. But it’s better to hold some great things until a particular moment.

“What kind of particular moment is that?” you might ask. You are so inquisitive, my friends! There might be no any special occasion today, but I thought this day is nice enough to share this Coffee Nutella Caramel Cheesecake with you. Afterall, we don’t need a reason to have a delicious dessert, do we? So please grab a generous slice of this dreamy cheesecake and enjoy!

There’s a thing. When I was planning this cheesecake, I wanted to make two visually separated levels, coffee and Nutella (I was also thinking about making the third – Irish cream – layer, but I narrowed down my options to only two flavors).

Stop. Did I mention that it wasn’t just coffee layer but coffee dulce de leche one?

Coffee Nutella Caramel Cheesecake

Two layers? Not bad? In theory. I didn’t think for a second this might be a challenging thing. In my imagination, I would have had two stunning, perfectly laid, and visually divided layers of coffee and Nutella cheesecakes despite the fact the colors were very similar. Reality? As soon as I placed the second layer, it started to drown in the first layer! They didn’t completely mingle, but my concept of the “Stunning, perfectly laid, and visually divided layers” clearly didn’t go well. Had I baked the cheesecake for at least few minutes before arranging the second layer, I would have probably been more successful.

As my idea of “Stunning, perfectly laid, and visually divided layers” kind of failed, I decided to make a marble effect and tell you I was planning this from the beginning:) I cannot say I succeeded with it either. The top didn’t look too appealing (But I swear it wasn’t burnt – that’s Nutella), but when sliced, the cheesecake had a very pleasant look.

Besides, the most important part (Lame excuse but anyway) is taste, and this Coffee Nutella Caramel Cheesecake didn’t let me down. Indeed, we really loved that I failed two separate layers – this mingling made the flavor more sophisticated. It’s like when you know you’re having both coffee and Nutella cheesecake but cannot fully distinguish between the flavors.

Andrey told that was the most delightful cheesecake I’ve ever baked. Although I haven’t made many cheesecakes in my life (Maybe 10-15), this was a very nice (and I believe honest) compliment.

I also didn’t completely discard the idea of using Irish cream, and I made this fabulous salted Irish cream caramel. It was outstanding. Unfortunately, I didn’t write down the ingredients and proportions (Used my intuition), so I cannot share the recipe today. But since it was insanely delicious, I promise to recreate it soon. And I even won’t wait 2 months to post it!

In a meanwhile, please make this Coffee Nutella Caramel Cheesecake. No two layers needed. Caramel to garnish is not optional.

Cheers.

Coffee Nutella Cheesecake

Ingredients

    Crust
  • about 250 gr. Oreo cookies (2 cups crumbs)
  • 4 tbsp. unsalted butter or 3 tbsp butter and 1 tbsp hazelnut baking emulsion
    Nuttela Cheesecake
  • 1,5 packages (200 gr each) cream cheese, at room temperature
  • 1,5 cups Nutella, at room temperature
  • 1/3 cup sugar
  • 4 eggs, at room temperature
  • Vanilla
  • 1 tbsp hazelnut baking emulsion, optional
    Coffee Dulce De Leche Cheesecake
  • 1,5 packages (200 gr each) cream cheese, at room temperature
  • 1 cup thick dulce de leche, at room temperature
  • 1/3 cup sugar
  • 4 eggs, at room temperature
  • Vanilla
  • 2 tbsp. coffee extract or more, to taste (The amount depends on brand)

Instructions

  1. To make the crust, melt the butter and combine (it's easy to use food processor) with the oreo crumbs. Press into a 25 cm (10 inch) spring form pan. Bake the crust for about 7-8 minutes at about 170 degrees C (350 degrees F) then completely cool.
  2. Reduce the oven temperature to 140-150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
  3. To make the Nutella cheesecake, in a large bowl beat with an electric mixer on low speed the cream cheese, Nutella, sugar, hazelnut emulsion (if using), and vanilla for 2-3 minutes until the sugar has incorporated. Add the eggs and beat 1 minute to incorporate. Add and add more hazelnut flavor if desired.
  4. To make the Coffee Caramel cheesecake, in a large bowl beat with an electric mixer on low speed the cream cheese, dulce de leche, sugar, vanilla, and coffee extract for 2-3 minutes until the sugar has incorporated. Add the eggs and beat 1 minute to incorporate. Try and add more coffee extract if desired.
  5. Pour one filling into the cooled crust and then spread the second one trying not to completely mix them together.
  6. Slightly tap the pan few times around the bottom - this will help to release the bubbles and decrease the possibility of cracking it.
  7. Bake the cheesecake for about 1 hour. Check the cheesecake - the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn't look like that yet, bake it for another 5-10 minutes.
  8. Turn the oven off and leave the cheese for another 20-30 minutes inside (You can open the door if you're afraid of overcooking it).
  9. Remove the cheesecake from the oven and let completely cool. Refrigerate overnight then loose the baking pan and, using a help of a knife if necessary, release the cheesecake.
  10. Serve with caramel if desired.
  11. Enjoy!
http://www.havocinthekitchen.com/coffee-nutella-caramel-cheesecake/

 

 

9 thoughts on “Coffee Nutella Caramel Cheesecake

  1. I’m confused. What part of this failed? Because from where I sit, this is PERFECTION! You’ve basically made my perfect dessert. Coffee, Nutella, caramel, and cheesecake. I feel like you made this just for me! Well done, my friend! Very well done :)

  2. Ben I think that the combination of coffee and nutella sounds amazing. I mean nutella is brilliant on it’s own. As is coffee. Both of which are favorites. And now you’ve combined both of them in the uttely delicious amazing looking cheesecake. And I want a slice. Like NOW! :-)

  3. So much yumminess in every bite!!! I love cheesecake to begin with, but with chocolate, caramel, coffee….and on and on with all the deliciousness!

  4. This looks amazing, Ben! I totally know what you mean about recipes not going quite as planned. I can only imagine the look on your face when the top layer of cheesecake started drowning into the bottom layer. Ugh! But I have to say that this worked out well…it looks great! And I bet it tastes even better. I would say send me a slice as a sample, but since you made this one back at Valentine’s, then I’m going to guess it’s all gone now. Good job keeping this secret for so long…but at the same time, I’m glad the secret is out now!
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  5. Whoa! This is one wicked cake, Ben!! It’s been so long since I’ve made or eaten cheesecake so I think a big piece of this beauty is in order. Love coffee with cheesecake…the hot, savoury coffee with creamy, sweet cheesecake is so yummy. And I’m totally there with ya…caramel is definitely not optional ;)

  6. Ben, I think I just died and went to heaven. This flavour combo is absolute genius and then you turned it into a cheesecake. When I get to Canada, I’m stopping in at your place hoping for a slice of this deliciousness.

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