| Level: | Easy |
| Total: | 7 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the pan
- One 9-ounce package chocolate wafer cookies
- 4 tablespoons unsalted butter, melted
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup chocolate hazelnut spread
- 1/2 cup confectioners’ sugar
- One 12-ounce tub whipped topping
- 1/2 cup toasted hazelnuts, chopped
Instructions
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners’ sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 795 |
| Total Fat | 57 g |
| Saturated Fat | 33 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 45 g |
| Protein | 10 g |
| Cholesterol | 111 mg |
| Sodium | 413 mg |
Reviews
Decadent and delicious. Used store bought whip cream so did not need the powder sugar
Use 6 Tbsp for the crust or it will fall apart. Other than that, major hit! Making this again for sure.
I just made this, will wait till tomorrow to try it, but it was very easy to make and I think it’s going to be good.
Easy, taste delicious
Delicious and easy!
Easy and yummy!
Use 2 blocks like she did in tv! Amaaaaazing!!!
On tv, she used 2 blocks of cream cheese?
Anxious to try this recipe but on the show Katie used TWO what appeared to be 8-oz cream cheese but this recipe calls for only one. Which is correct???
Possible correction needed: I haven’t made it yet, but on the show Katie says two blocks of cream cheese.