Nutella Dessert Recipes for the Holidays

I have long been obsessed with Nutella. I usually have a jar sitting around just to dip a spoon into. I have rounded up some wonderful Nutella Dessert recipes to make for the holidays. Enjoy!

Nutella Cheesecake

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 (13 ounce) jar nutella (chocolate hazelnut spread)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
Whipped cream (optional)

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving. Dollop a spoonful of whipped cream on each serving.

Nutella Wontons

1 (13 ounce) jar Nutella (chocolate hazelnut spread)
Wonton wrappers
2 medium bananas
1 egg beaten
Vegetable oil (for frying)
Confectioners sugar (for dusting)

Separate wonton wrappers into individual sheets. In the center of each wrapper, place a small dollop (approximately 1 teaspoon) of Nutella and top with a slice of ripe banana. Use a pastry brush to moisten the edges of the wonton with a beaten egg mixture. Fold the wontons in half to form a triangle. Use your fingers to press the edges of the wonton firmly together to seal completely.

Preheat a deep fryer, or heat two inches of oil in a pan to approximately 350 degrees. Drop the wontons in a few at a time and cook, turning them over during the process, until they are lightly browned and cooked through, usually 2 to 3 minutes. Remove from pan and drain on paper towels. Sprinkle with confectioner’s sugar and serve warm.

Nutella Pumpkin Pie

How to Season Salmon

1 pie crust (frozen or homemade)
1/2 cup Nutella
1 cup sweetened condensed milk (divided)
2 egg yolks
2 eggs
15 ounces canned pumpkin
2 teaspoons pumpkin pie spice
whipped cream (optional)

Preheat your oven to 375 degrees. Line a 9-inch pie plate with your crust. Using a fork, press the dough around the edge of the plate. Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking. Pre-bake the shell for 10 minutes. Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees.In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly. Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set.In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice. Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean. Cool completely and refrigerate for at least 2 hours before serving. Serve with whipped cream, if desired.

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