Nutella Cheesecake Muffins Recipe @pinch

These Nutella cheesecake muffins are a harmonious trio of sweet, creamy, and crunchy. There's a hint of nutty flavor thanks to the hazelnut Nutella. Use your favorite cookies for the crust. We've used both a Lorna Doone and graham crackers, and they turned out like a dream. The Lorna Doone shortbread is a buttery base. Graham crackers added a warm cinnamon and honey flavor to the crust. A portion-controlled way to enjoy indulgent cheesecake. I love cheesecake. Making a bite-size version is my way of enjoying different flavors without having a huge cake to eat!

nutella cheesecake muffins
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • 1 package(s) cream cheese
  • room temperature - important (8 oz)
  • 1/2 cup(s) granulated sugar
  • 1/2 stick(s) butter
  • room temperature
  • 1/3 - 1/2 cup(s) Nutella
  • 1 tablespoon(s) vanilla extract
  • 1/4 cup(s) sour cream
  • 2 large eggs
  • room temp - important
  • - cookies of your choice that go well with Nutella such as Lorna Doones
  • Nilla Wafers
  • or graham crackers
  • 12 - cupcake liners
Intructions :
  • Remove your pan from the broiler and fill the pan with several cups of water. Place the pan of water in the oven on the bottom rack. Set oven temp to 275 degrees. Line your cupcake pan with the liners. This recipe makes exactly 1 dozen!
  • For the crust
  • use cookies or graham crackers of your choice. If you use graham crackers mash one sleeve full and mix with some melted butter (about 2 tablespoons full).
  • Using a spoon you can put two spoonfuls of cookie crumbs on the bottom of each cupcake liner. If you choose to use a regular cookie
  • like a Nilla Wafer
  • just place one cookie at the bottom of each liner. TRUST ME. This works and wonu2019t burn!
  • Beat cream cheese
  • sugar
  • and butter until smooth.
  • Add in your desired amount of Nutella. I did 1/3 cup and thought it was good. Blend it all in.
  • Then add vanilla and sour cream. Blend again.
  • Add one egg and blend for a good minute. Then add the other one and blend again for a full minute. Donu2019t overdo it or toss in both at once.
  • You will notice it will be a little soupy and thatu2019s ok! Pour it into a large cup that you can easily pour into the cupcake liners.
  • Fill each liner to the top or almost. It will rise a little but not too much that it will overflow.
  • Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
  • When done
  • let them sit for a moment on the stovetop so they cool enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!
  • They need to cool for a few hours in the fridge to set up properly.
  • When ready to eat
  • feel free to dollop whipped cream on top and enjoy.

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Keyword : recipe-American-Cakes-Bake

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