Nutella Carmel Cheesecake with a Brownie Crust

   I just had to be a rebel.
   It’s a eighty degree evening in the summertime in my small mountain town.
   I just came back from a seven mile hike.
   My cabin has been shut up all day. It’s hot inside so all the doors and windows are open now.
   It is ridiculous hot in here.
   So I decided to bake a cheese cake.
   I hiked seven miles today! In heat! I deserve some Nutella Carmel Cheese Cake with a Brownie Crust damn it!
    I’m also planning to go run another three miles after dinner and before I eat the cheese cake. (And also while my house is cooling down)
   Sounds like a plan, right?

Nutella Carmel Cheesecake with a Brownie Crust

2 ounces unsweetened dark chocolate
1/8 cup unsweetened cocoa powder
1/8 cup coconut oil
1/2 cup organic sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/8 cup buttermilk
1 egg
3/4 cups flour

1/2 cup mascarpone cheese
1/2 cup cream cheese
2 eggs
1/2 cup sugar
1 tsp vanilla
1/2 cup Nutella

1/2 cup caramel sauce
whipped topping


In a saucepan melt the coconut oil with the chocolates. Remove from heat and stir in the sugar and vanilla. Let cool five minutes than add the salt, baking soda and buttermilk. Mix thoroughly than add the egg and than the flour. Pour into a greased baking dish.

Mix the cream cheese, mascarpone, eggs, sugar, vanilla and Nutella. Put this layer on top of the brownie layer. Bake at 350 for 35 minutes until the cheesecake is set.
Refrigerate and when ready to serve top with carmel sauce and whipped topping.

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