Directions
- 1Blend batter ingredients
- 2Pour the mix into a 6inch springform cake pan lined with parchment paper
- 3Place your cheesecake in a baking pan with 1 inch water
- 4Bake for 45 minutes, cheesecake will be jiggly in the center!
- 5Cool at room temp and refrigerate for at least 6 hours
Ingredients
- 16 oz cream cheese
- 3 eggs
- 1.25 cup heavy cream
- 1 tablespoon vanilla extract
- 8 oz Nutella
Equipment
blender6inch springform cake panparchment paperbaking panknifespoon
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