Gluten-Free Nutella Cheesecake
The ultimate indulgent gluten-free Nutella cheesecake is a flourless cheesecake with salted caramel chips and boasts a rich and creamy flavor and no crust!
Equipment
- 1 9" Springform pan
- 1 Large mixing bowl
- 1 hand mixer, standmixer or mix by hand
- parchment paper to line pan
Ingredients
- 2 1/4 C Cream Cheese Softened Not watery
- 1 Packet Vanilla Or you can use 1 Tsp of Vanilla Extract
- 1/2 c brown sugar packed you can use white sugar if you prefer
- 1 c whipping cream I made homemade whip cream
- 1/2 c Greek Plain Yogurt
- 3 medium eggs Sit the eggs from fridge in warm tap water for about 10 minutes
- 1/4 c Cornstarch
- 1 Tbsp. Nutella It's more like 2 the way I heaped it on the spoon and you can add more or less as you prefer
- 18-20 pieces Salted Caramel Wafers *optional
Instructions
- Preheat oven to 400°F
- Prep Your Springform Pan adding parchment paper & set aside
- Mix cream cheese with vanilla to smooth
- Add in brown sugar. Mix.
- Add in Whipping Cream (homemade or store bought) Mix.
- Next add in the Greek yogurt and eggs and mix.
- Add cornstarch, and Nutella - mix to combine
- Transfer mixture to the prepared spring pan
- Top with salted caramel wafers (if you are using them)
- Place in preheated oven for 40-45 minutes
- Remove from the oven and cool immediately in the refrigerator for about 3.5 hours to set.
- When you remove the form from the pan, then genlty remove the flourless nutella cheesecake (I used 2 large spatulas to trasnfer the cheesecaek to a cake ) plate.
- Once Cooled melt chocolate (if you want to) 1/4 C of chocolate morsels, and once heated mix to smooth with a fork. Add to the top of the cheesecake.
- Add additional dollops of fresh whipping cream to the top, slice and serve.