BISCOFF NUTELLA CHEESECAKE – I invented this recipe in 2012, and it’s
By Author Jennings Wright

Preheat oven to 350 degrees.


1 package Biscoff cookies, processed in a food processor to crumbs
1 stick of butter, melted
3 blocks lite cream cheese, at room temperature
1 c sugar
1 tsp vanilla
1/4 c flour
2 lg egg yolks
1 whole lg egg
1/2 c 1% milk
13 oz Nutella

Mix the Biscoff and butter, and press into the bottom of a springform pan. You can
use the bottom of a glass to press it, and it can go up the sides some if needed. Bake
for 10 minutes.

In a mixer bowl (preferably one with a flat paddle) blend the cream cheese, sugar,
vanilla and flour until just combined. Add the egg and blend until just combined. Add
the milk and Nutella and beat on medium until completely combined. This can take a
good long while!

Pour into the springform pan. Reduce the heat to 300 degrees, put the cheesecake
on a jellyroll pan, and bake 1 1/2 hours or until the center doesn’t jiggle when you
shake the pan. Cool completely on a wire rack.

Absolute deliciousness!

From Jennings:

I love to bake, and I even built a baking station into our kitchen, but I don’t get to
bake too much these days. That’s because my family is on a “six months to sexy-
pants” diet in advance of my daughter’s wedding in June. My daughter’s fiancé calls
this diet “six months to six pack” and my husband and son think this is a better
name that “sexy-pants.” Go figure.

Anyway, as a homeschool mom and a business owner who has mostly worked
from home, cooking for my family has been one of my great pleasures. Living with
a teenage son requires a lot more cooking than his sister did, but it’s always great
when people appreciate your food (especially in quantity!).

I’ve actually scheduled my writing day so that I am done at 5:30 and can cook every
night. Okay, we call for Chinese or get sushi takeout sometimes… But mostly I cook.
After all, my last child is about to graduate from high school, and my daughter is
graduating from university and getting married. Pretty soon I’ll just be cooking for
two. I need to make the most of this time.

It’s a strange feeling knowing that they’re all grown up. When I wrote IXEOS, using
main characters about my own kids ages, I explored that transition from teens on
summer break with no other plans than to skate through the summer to teens who
are in a life and death struggle to free their enslaved fellow humans on another
planet. I see that same striving to grow up and have purpose, to do things that
matter, in my own kids, and I firmly believe that they’re not too young to do that.

Still, on those graduation days, and especially on that wedding day, I suspect I’ll
be in a little bit of a memory-clouded daze. How did that tiny girl with all that
curly hair end up a beautiful bride in the blink of an eye? How did that towheaded,
mischievous boy with giant feet become a towering man with a deep voice and an
incredible gift for languages in what seemed like a flash?

My homeschool is closing soon… We’ll celebrate, probably with this cheesecake,
which is a family favorite. But after thirteen years as a homeschooling mama, it’s
going to be very bittersweet. Of course, I’ll be in a cheesecake induced coma, so I
guess I won’t notice it too much!

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  1. Wow. That looks REALLY tasty!

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