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Creamy cheesecake swirled with Nutella hazelnut spread that gives you a decadent rich cake.
Preheat oven 325ºF.
Combine graham cracker crumbs and butter. Press into the bottom of your pan.
In large mixing bowl combine cream cheese and sugar. Mix till sugar is incorporated well. Add one egg at a time and mix till smooth.
Pour into pan on top of graham cracker crust. Pour melted Nutella on top. Using a knife swirl the Nutella into the cream cheese mixture.
Bake for 65-70 minutes or until the middle of cake is almost set. When done, cool cake for 5 minutes. Release cake from rim of pan and cool completely. Refrigerate for 4 hours or overnight. Cut and enjoy!
Recipe adapted from Kraft.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!