Chocolate Nutella Raspberry Cheesecake

I made this today for my birthday.

That’s right, I made my own birthday treat. It’s not really for me, it’s to share with my friends and family. That’s the way I roll. Let’s celebrate LIFE. 

 

Let’s celebrate every day! Let’s celebrate with a Chocolate Nutella Raspberry Cheesecake!

 

Chocolate Nutella Raspberry Cheesecake 

Crust:
9 oz. chocolate Teddy Grahams, finely processed
8 Tbs. melted butter

 

Layer One:
8 oz. cream cheese, softened
16 oz. mascarpone cheese, softened
1/2 cup powdered sugar

 

Layer Two:
12 oz. melted Nutella (chocolate hazelnut spread)

 

Layer Three:
1 cup Raspberry Preserves

 

Layer Four:
1 pint fresh raspberries

 

Preheat the oven to 425 degrees.

Process the Teddy Graham crumbs with the melted butter until the mixture becomes the consistency of wet sand.

Press into the bottom of a 6″ (extra deep) cheesecake pan, lined with parchment paper.

Bake for about 15 minutes, until super fragrant.

Remove from the oven and allow to cool.

Meanwhile, whip together the cheeses and sugar until smooth.

Spread the cheesecake layer over the cooled crust.

Chill for at least one hour.

Spread the melted Nutella over the cream cheese layer and chill again, for at least one hour.

Finally, warm the preserves and spread over the top of the chocolate hazelnut spread. 

 

Chill again for several hours, until the preserves set.

Remove from the pan (GOOD LUCK!) and decorate with fresh raspberries!