Nutella and Pumpkin Mini Cheesecake Bites & Review of Nutella Cafe Chicago
Now since I’m a cook that prefers at all times to use up anything that I have in my pantry, I used milk chocolate instead of semi-sweet chocolate for the ganache. This made the mini cheesecakes a bit sweeter, which is what my family prefers anyway. We just loved these little mini-desserts and will definitely make them again and again! I hope that you enjoy these little treats too!
Did you know that “the original version of Nutella was called “pasta gianduja”? Pasta means paste and “gianduja”, is the name of a carnival character famous to the region. This was actually made in loaves and wrapped in tinfoil so it could be sliced and placed on bread for mothers to make sandwiches for their children. But many children would throw away the bread and only eat the pasta gianduja!”
“So Mr. Ferrero altered the product into a paste that came in a jar so it could be spread on the bread. This then became known as “supercrema gianduja,” because it was a spreadable version of the gianduja. It was eventually renamed “Nutella” in 1964, with the origin of the word being “nut” and the “ella” giving it a soft ending. Nutella was first imported from Italy to the U.S. over 25 years ago in 1983 and was initially distributed in the Northeastern part of the country. The popularity of Nutella has grown steadily over the years and it is now available across the United States and sold all over the world.” all quoted excerpts from the “History of Nutella”.
People coming from everywhere are visiting the Chicago eatery in droves.
The line at the Nutella Cafe is long! It not only inches slowing through the cafe, but it also extends all the way outside onto the busy sidewalk. An hour in line to place your order is normal.
PIN FOR LATER
- 8 whole Oreos, finely ground in food processor
- 1–1/2 Tbsp. butter, melted
- 8 oz. cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 cup + 2 tbsp. pumpkin puree
- 2 Tbsp. Nutella
- 1/4 cup milk chocolate, melted in 2 Tbsp. heavy cream
- 2 Tbsp. chopped hazelnuts
- Preheat oven to 350 degrees.
- Combine ground Oreos and melted butter into a bowl until well combined.
- Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.
- Press into the bottom of each cup so the crust is flat.
- Partially bake for 10 minutes then remove from oven.
- In a stand or electric mixer beat the cream cheese and sugar until smooth.
- Beat in egg, vanilla, and cinnamon until combined.
- Remove approximately a fourth of the cream cheese mixture into a separate bowl. Mix the pumpkin into the larger portion of the cream cheese mixture, then mix the Nutella into the smaller portion of the cream cheese mixture.
- Pour the pumpkin mixture evenly into the 12 cups filling about 2/3 way full.
- Spoon about half a tablespoon of the Nutella mixture into the tops of each filled cup and swirl with a toothpick gently.
- Bake for 25-28 minutes or until cheesecake is cooked through.
- Let cool completely.
- Remove cheesecakes from pan and top each with a spoonful of chocolate ganache and hazelnuts.
- Refrigerate until ready to serve.
This post first appeared on this blog in 2011 and was updated with new information in 2020.