*yes, I am obsessed with Happy Endings and Penny is my fave... Oh! and she said she was "tie tie" in the Valentine's Day episode... she must have got that phrase from me.
While 1650 grams of Nutella should tied me over for a while, I think I will go back tomorrow for two more jars of the creamy, chocolaty yumminess (I will need it, especially after making this recipe).
Layer cupcake liners with the pretzel crust. Smoosh it down with a pestle (or the bottom of a cup or glass).
Cream together the cream cheese and sugar. Add eggs and flour. Beat on medium until texture is smooth and even.
Nutella Cheesecake Cupcakes with Pretzel Crust
1 1/2 cup pretzels
2 Tbs unsalted butter softened
1 Tbs brown sugar
16 ounces cream cheese at room temperature
1 cup sugar
2 organic eggs at room temperature
2 Tbs flour
1/3 cup Nutella
Preheat oven to 325 F (163 C). Crush pretzels using a food processor or mortar and pestle (anything will do, just crush those bad boys). Add the brown sugar and butter. Blend until uniform. Layer a cupcake tin with 12 cupcake liners. Spoon a spoonful of the crust in each liner. Smoosh down with a small glass (or pestle).
Put the cream cheese and sugar in a small mixing bowl. Mix together until smooth. Add the eggs and flour. Beat until mixture in uniform. Spoon 1/2 of the cheesecake mixture over the crust. Smooth the top with the bottom of a spoon or butter knife. Add the Nutella to the remaining cheesecake filling. Layer over the first cheesecake layer. Smooth the top. Bake for 20-25 minutes, until set. Cool on a wire rack and chill.
Frost with a layer of Nutella (You get the picture, I like Nutella). Top with chopped Hazelnuts and serve.
Melt in your mouth goodness. Bon Appetit!!
Officially adding a Nutelleria to the Euro Bucket List...Maybe a visit on World Nutella Day 2013 is in order??