Mini Nutella Cheesecakes

T minus 24 hours until 2016! To say I'm looking forward to 2016 would be an understatement. 2016 will be the year I walk down the aisle AND move to Ohio! Yes, I am officially leaving the East Coast, after 25 years. It's definitely a big change but I am ready for it!


What I am not ready for is cutting out the majority of desserts from my life before the wedding. It simply has to be done and I am dreading it! I mean, desserts are pretty much my sanctuary. And with all the likely impending wedding planning stress, I'm going to need to stress eat! I can't stress eat carrots!


Thankfully, we've got 24 hours until 2016 so I have time to indulge in these amazing mini Nutella cheesecakes. I actually made these for my engagement party and my guests went nuts over them. I never got to taste them so I made them again to see what the hype was all about.

They are phenomz! Are we going to continue abbreviating in 2016? I wonder. Well, anyways, they truly are delicious, creamy, and just melt in your mouth. Investing in a mini cheesecake pan was definitely the best decision of 2015.

Happy New Year everyone!

Mini Nutella Cheesecakes

Yield: 12 mini cheesecakes

Ingredients:

For the crust:
12 Oreos, finely crushed
1 and 1/2 tablespoons salted butter, melted

For the cheesecake: 
6 tablespoons granulated sugar
1 and 1/2 tablespoons all-purpose flour
12 oz cream cheese, room temperature
2 large eggs, room temperature
1/4 cup milk
1/4 cup sour cream
pinch of vanilla powder ( or 1/2 teaspoon vanilla extract)
1/2 cup Nutella

For the whipped cream topping:
1 cup heavy cream
3 tablespoons powdered sugar

Chocolate curls, for garnish

Directions:

Preheat oven to 350 degrees F. Grease the cavities of a 12-cup mini cheesecake pan and set aside.

In a small bowl, using a fork, mix together crushed Oreos and melted butter until all crumbs are evenly moistened. Place a heaping tablespoon of crumbs into each cavity of the cheesecake pan and use the bottom of a shot glass or any flat-bottomed object to press down and compact the crumbs into an even layer. Bake for 8-10 minutes in preheated oven. Remove from oven and allow to cool while you prepare the cheesecake batter.

Reduce oven temperature to 325 degrees F.

To the bowl of a food processor, add sugar, flour, and cream cheese. Process until smooth and creamy and no lumps remain. Add eggs, one at a time, processing just until incorporated. Add in milk, sour cream, and vanilla, and process 5 seconds. Add in Nutella and process for an additional 10 seconds.

Use a spatula to fold in any additional bits of Nutella that may not have been incorporated.

Using a large cookie scoop, about 3 tablespoons, distribute batter between each cavity of the pan.

Bake in preheated oven for 15-18 minutes or until cheesecakes are mostly set and jiggle only slightly. Turn off the oven and allow the cheesecakes to stay in there for an additional hour while they cool down. Remove from the oven and refrigerate overnight.

Remove cheesecakes by pushing up from the bottom of each cavity. To prepare the topping, using an electric hand mixer, beat together heavy cream and powdered sugar until soft peaks form. Fill a pastry bag with the whipped cream topping and pipe on top of chilled cheesecakes. Garnish with chocolate or crushed hazelnuts, if desired, and serve immediately.

Store in refrigerator, covered.

Recipe from Cooking Classy