Winebar_Cheesecake_BIG

 

THE WINE BAR ON PALAFOX
DANIEL WATTS

10 oz. graham crackers
5 Tbsp. soft unsalted butter
1 – 13 oz. jar Nutella (at room temperature)
¾ cup chopped toasted pecans
1 lb. cream cheese (at room temperature)
½ cup confrectioners’ sugar (sifted)

Break the graham crackers into the bowl of a food processor, add the butter and 1 Tbsp. of Nutella and pulse for a few seconds. Add 3 Tbsp. of nuts and continue to pulse until the mixture is damp and sandy in texture. Place mixture into a 9” round springform pan and press into the base either using your hands or the back of a spoon. Place in refrigerator to chill. Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture and continue beating until combined. Carefully smooth the Nutella mixture over the base of the crust. Scatter the remaining chopped nuts on top to cover and place in the refrigerator for at least 4 hours or overnight.