| Servings | Serves |
Ingredients
- 140 grams Chocolate Digestive crushed (or oreo biscuits)
- 10 grams Butter melted - more if needed.
- 2 Philadelphia Cream Cheese 280g Blocks
- 1 cup Nutella
- 2 Eggs
- 1/2 teaspoon Vanilla Extract
Ingredients
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Instructions
- Melt butter the add your crushed biscuits to it and mix together.
- Transfer mixture to a 8″ springform tin and press down gently until the bottom of the tin is evenly covered.
- In your mixer or blender put in all or your ingredients and mix until a smooth creamy consistency.
- Transfer to your springform tin leaving about an inch from the top of the tin.
- Put in your slow cooker and place on high for 1 1/2 – 2 hours. Times will vary with each slow cooker.
- The cheesecake is cooked when it had a slight wobble in the middle.
- Leave to cool slightly in the tin before you put on your ferrero rochers (whole or crushed) to cool completely before you then transfer to your fridge and leave overnight.
- Also lid on and tea towel under lid x.
- Enjoy!!!!
Recipe Notes
CREDIT : https://acoking.com/slow-cooker-nutella-ferrero-rocher-cheesecake-recipe/?fbclid=IwY2xjawIM7kdleHRuA2FlbQIxMAABHfj81Wke8k233gSj1o7ktR-o5ELWkA342AaADDvPMXoLODfztQqxCnvDAQ_aem_GLyDPUcMTtsYN91FUl6ufA
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