1. 7311
    6
    Feb
    sortofkindalikenaparanglovekita: Nutella Cheesecake Cheesecake filling: 2 (8 ounce) packages cream cheese, softened (Or for you vegans out there: use the same measuring amount, but get Tofutti ”Better Than Cream Cheese”) 3 eggs (Ener-G is a great egg substitute for vegan cooking. Use appropriate amount to recipe) 2/3’s of a 13oz jar Nutella 1/4 teaspoon vanilla extract 1/4 cup lemon juice Directions: In a large bowl, beat cream cheese until smooth with a mixer. Add milk and blend. Add eggs one at a time, blending after each. Blend in Nutella and vanilla. Add lemon juice and mix. Pour into brownie crust. Brownie Crust: 3/4 cup butter, melted (substitute with any vegan butter) 1 cup sugar 1 1/2 teaspoons vanilla extract 3 eggs (read the substitution for eggs in the cheesecake filling section) 3/4 cup flour 1/2 cup unsweetened cocoa powder (the brand Nature’s Flavors carries a 100% vegan cocoa powder) 1/2 teaspoon baking powder 1/2 teaspoon salt remainder of Nutella Directions: Preheat oven to 325 F In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Fold in Nutella. Spread the batter into a springform pan that has been sprayed with cooking spray and dusted with cocoa. Bake cheesecake for 60-70 minutes. Turn off oven and open door. Let cheescake sit in oven for 30 minutes. Remove, cover and refrigerate over night or until firm.

    sortofkindalikenaparanglovekita:



    Nutella Cheesecake
    Cheesecake filling:

    • 2 (8 ounce) packages cream cheese, softened (Or for you vegans out there: use the same measuring amount, but get Tofutti ”Better Than Cream Cheese”)
    • 3 eggs (Ener-G is a great egg substitute for vegan cooking. Use appropriate amount to recipe)
    • 2/3’s of a 13oz jar Nutella
    • 1/4 teaspoon vanilla extract
    • 1/4 cup lemon juice


    Directions:

    • In a large bowl, beat cream cheese until smooth with a mixer. Add milk and blend. Add eggs one at a time, blending after each. Blend in Nutella and vanilla. Add lemon juice and mix. Pour into brownie crust.


    Brownie Crust:

    • 3/4 cup butter, melted (substitute with any vegan butter)
    • 1 cup sugar
    • 1 1/2 teaspoons vanilla extract
    • 3 eggs (read the substitution for eggs in the cheesecake filling section)
    • 3/4 cup flour
    • 1/2 cup unsweetened cocoa powder (the brand Nature’s Flavors carries a 100% vegan cocoa powder)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • remainder of Nutella


    Directions:

    • Preheat oven to 325 F
    • In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Fold in Nutella. Spread the batter into a springform pan that has been sprayed with cooking spray and dusted with cocoa.
    • Bake cheesecake for 60-70 minutes. Turn off oven and open door. Let cheescake sit in oven for 30 minutes. Remove, cover and refrigerate over night or until firm.
  2. 1141
    16
    Feb
    how i wish :(

    how i wish :(

  3. 2609
    14
    Feb
    hahaha ang aking gawain :))

    hahaha ang aking gawain :))

  4. 1864
    14
    Feb
    blissfully-pink: I am strong enough to get up.:)

    blissfully-pink:

    I am strong enough to get up.:)

  5. 3743
    14
    Feb
  6. 4045
    12
    Feb
    awwww

    awwww

  7. 1687
    12
    Feb
    true!!!

    true!!!

  8. 12
    Feb
    :)

    :)

  9. 12
    Feb
    :>

    :>

  10. 658
    12
    Feb
    i love and miss them soo much:)

    i love and miss them soo much:)

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