Strawberry Nutella Cheesecake

T inherited a can of strawberry pie filling from her grandmother. It sat in our cupboard for . . .

Well, never mind that. The important thing is that I found a use for it, and that use is delicious.

Ingredients:

  • 1 can strawberry pie filling
  • 2+ tbsp nutella
  • 1/2 cup sugar
  • cream cheese
  • 2 eggs
  • 14 Oreos
  • 3tbsp butter

First, you want to make Oreo crust. For an 8×8 baking tin (I cut it into bars, because we don’t have any round tins), I put 14 Oreos in a plastic bag and then broke them up into tiny bits. That got dumped in the bottom of the baking tin, and then I melted a little less than half a stick of butter in the microwave. Pour that over the crust more or less evenly, sort of smush it down if you feel like it.

Then grab a large mixing bowl – you can start preheating your oven now, too, to 350°F – and dump some sugar in. I’m guessing it was half a cup, but I was nearly at the end of a bag of sugar, so I just poured some in until it looked good enough. Cheesecake is remarkably forgiving, so do whatever.

Soften a block of cream cheese in the microwave, then cream it with the sugar. Electric hand mixers are an amazing invention and I never want to cream anything by hand ever, so I used that. Then add however much Nutella you’re using. What I did was take a soup spoon, scoop a massive heaping spoonful, and dump that in the bowl. You could probably use more, or less but add cocoa powder and more sugar if you want it more chocolate. Mix that well, too.

I did the eggs then strawberry filling, but I don’t think the order here matters. Mix in the pie filling until it’s all a uniform gross brown-pink color. Mmm, delicious. Add the eggs one at a time, stirring until combined before adding the next.

Dump that over your crust, poke it with a spatula until it spreads to the corners, and bake for an hour at 350°F. Let cool completely before refrigerating. It tastes amazing.

It’s a little lighter in texture than cheesecake usually is: if you want a really dense cheesecake, you want different proportions. So probably two things of cream cheese to one thing of pie filling, a bit more Nutella, and another egg. Adding just another egg would firm it up, but also make it taste eggy. The rule of thumb I’ve used that has yet to go horribly wrong is an egg per large unit of other ingredient. So here it’s an egg for the package of cream cheese and an egg for the thing of pie filling. When I’m making northern Italian style cheesecake, it’s an egg for the thing of ricotta, too, and regular cheesecake or cheesecake bars it’s just an egg per package of cream cheese.