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Dairy
Easy
12 Servings
Allergens 
2 Hours
Diets
These 3 cheesecakes are all decadently delicious and you can’t go wrong with any of them! For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1 cup graham cracker crumbs
1/2 cup crushed pistachios (measure after crushing them)
6 tablespoons softened butter
2 tablespoons sugar
1 and 1/2 pounds cream cheese (i.e. 3 blocks)
3 eggs
1 cup sugar
2 teaspoons Gefen Vanilla
1/3 cup white chocolate, melted
1/3 cup Tuscanini Raspberry Fruit Spread or other raspberry jam, slightly warmed
raspberries, for garnish
additional white chocolate and crushed pistachios for garnish
3/4 cup chocolate cookie crumbs, plus additional for garnish
3/4 cup crushed roasted hazelnuts (skins rubbed off), plus additional for garnish
6 tablespoons softened butter
2 tablespoons sugar
1 and 1/2 pounds cream cheese (i.e. 3 blocks)
3 eggs
1 cup sugar
2 teaspoons Gefen Vanilla
1/3 cup nutella, warmed, plus additional for garnish
6-12 ferrero rocher chocolate, if desired
3/4 cup graham cracker crumbs
3/4 cup crushed candied pecans, plus additional for garnish
6 tablespoons softened butter
2 tablespoons sugar
1 and 1/2 pounds cream cheese (i.e. 3 blocks)
3 eggs
1 cup sugar
2 teaspoons Gefen Vanilla
3 tablespoons halva spread, warmed (optional)
crumbled halva, for garnish
Heaven & Earth Date Syrup, to drizzle
Preheat oven to 375 degrees Fahrenheit.
Mix together crumbs, nuts, butter and sugar. Spread and press down in a greased nine inch spring form pan.
In a food processor or with an electric mixer, mix together cream cheese, eggs, sugar and vanilla, until smooth. Pour over crust.
For first two cheesecakes, dollop either melted white chocolate or warmed nutella onto cheese mixture and use a knife to gently swirl.
Bake for 35 minutes, until edges are beginning to brown. Turn off oven and leave cake inside for about an hour to avoid cracks.
Cake One – spread with slightly warmed raspberry jam, place raspberries along circumference. Top the center with shaved white chocolate (I used a peeler and peeled a white chocolate bar) and crushed pistachios.
Cake Two – spread a thin layer of nutella along the circumference and sprinkle that part with crushed hazelnuts and chocolate crumbs. You can also place ferrero chocolates along the edge (using additional nutella as glue).
Cake Three – spread a thin layer of slightly warmed halva spread on cake. Top with crumbled halva, candied pecan pieces and drizzle with silan.
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