Nutella Cheesecake Popovers
I haven’t been back to Italy since – gosh – 2009. We took Seven, who was only about 17 months old (but oh, wasn’t he cute? Look at that little cap!), and that’s the last time we’ve been. That realization kind of hurts my feelings, if you really want to know the truth.
In the years before Seven was born, Jon and I made a trip over just about ever year. How many times I have been? Not really sure. I love it though, and if ever I buy a second home (ha, I still need to pay for the first one), it will most definitely be in Italy. Near to Rome, I hope, or near to Venice. Such different areas, but both so romantic, so full of life, culture, and amazing food.
When we are in Venice, we stay in an apartment in Castello, with views of church towers and in the distance, the Campanile in San Marco. It’s the perfect location…tucked away where the locals live, shop, and eat, and yet only a short winding walk to the Grand Canale and the Piazza San Marco. When we stay, we walk next door to purchase all of the groceries we need.
One very interesting thing about this grocery (besides selling horse meat) is that it charges a nickel for a plastic bag. You don’t bring a bag, you pay. Wouldn’t that be easy to implement here in the States? It certainly would encourage a few more folks to use reusable bags.
But this isn’t about bags. It’s about Nutella.
The first time I bought Nutella was from that grocer.(Yes, I had a recycled bag.) I couldn’t believe how rich, how chocolaty, how divine it was. Spread on every saltine in the apartment for the next 10 days, we nearly survived on Nutella.
I have to say, it tastes a little different here at home. I can’t pinpoint the exact difference, but it’s different. Not different like Diet Coke and Coca Cola Light different (don’t get me started), just…different. But equally delicious, and the perfect accompaniment for popovers.
I made these for my visiting in-laws, who had never sampled one of my popovers. Judging from the empty plates, they were fans.
I know we were!
Now…who can send me back to Italy? Anyone? Bueller?
Nutella Cheesecake Popovers
Rating: 5
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 souffle cups, or 6 large/12 mini popovers
Ingredients
3 eggs
1/2 cup milk
1/2 cup cream (I used Nestle Coffeemate Sweet Cream Bliss)
1/4 cup sugar
2 teaspoons vanilla
1 cup All Purpose Flour
pinch salt
2 tablespoons graham cracker crumbs
3 Tablespoons Butter
For the Cheesecake Filling
4 ounces cream cheese, softened
1/2 egg (just eyeball it)
2 tablespoons sugar
2 tablespoons Nutella
1 teaspoon vanilla
Instructions
Preheat oven to 375F. Divide the 3 tablespoons butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the milk, cream, vanilla, and sugar, then whisk in the flour, graham cracker crumbs, and salt.
For the filling, use a spoon or beater to cream together the ingredients.
Pour the batter into the butter filled cups. Spoon the filling evenly into the center of each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-25 minutes. Drizzle with cream cheese icing and raspberries (or your favorite additions), if desired.. Serve and enjoy!
Notes
I made mine in 4 large souffle cups, as seen in the picture.
To make cream cheese icing: Soften about 4 tablespoons butter, 4 ounces of cream cheese, a tablespoon of milk and 3/4 to acup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!
Have a great day everyone, and, if you need more Nutella inspiration, be sure to check out Bella Nutella – there’s all KINDS of Nutella deliciousness there!
