Make this fancy Nutella Cheesecake to impress your guests at the next big celebration! Done easily with the Crockpot® Express Pressure Multicooker.

Ingredients

• 16 whole chocolate sandwich cookies crushed
• 3 tbsp unsalted butter melted
• 350 g cream cheese, softened
• ⅔ cup heavy whipping cream
• ⅔ cup granulated sugar
• 1 cup Nutella
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ tsp kosher salt
• 1 cup Nutella
• ½ cup heavy whipping cream, warmed

Method

Crust

1. Preheat oven to 180°C.
2. In a medium bowl, mix together chocolate cookie crumbs and melted butter.
3. Place cookie crumb mixture into a 20 cm springform pan that has been wrapped on the outside with aluminium foil.
4. Press cookie crumb mixture with the back of a spoon until tightly packed, working up the sides of the pan about 2 cm.
5. Bake at 180° C for 10 minutes.

Filling

1. In a large mixing bowl, whip together the softened cream cheese, heavy whipping cream and sugar until light and fluffy.
2. Add in the Nutella, eggs, vanilla and salt and continue to mix until well combined.
3. Pour cheesecake mixture over the crust in the springform pan.
4. Place cheesecake in the bottom of the Crockpot® Express Pressure Multicooker and cook on the DESSERT setting for 45 minutes with the steam valve closed.
5. Carefully remove the cooked cheesecake from the Express Crock and allow to chill completely in the refrigerator for several hours.

Chocolate Ganache

1. Place heavy whipping cream in a microwave safe bowl and heat for 45 - 60 seconds until warm.
2. Add the Nutella to the warmed whipping cream and stir to allow the warmed cream to melt the Nutella and create the glaze.
3. Pour glaze evenly over the top of the chilled cheesecake and allow to drip down the sides.
4. Place cheesecake back into refrigerator and chill for 30 - 45 minutes to allow the ganache to set before serving.