Nutella Cheesecake

Why You’ll Love This Recipe

If you’re a Nutella fan, this cheesecake is a dream come true. The Oreo crust provides a perfect base, while the Nutella-infused filling gives you a thick, creamy texture that’s hard to resist. The Nutella ganache adds an extra layer of indulgence, and the chocolate whipped cream on top finishes it off with a touch of elegance. Not only does it look stunning, but the flavor combination is out of this world—rich, creamy, and chocolatey in all the right ways.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Oreo Crust:

  • 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
  • 5 tbsp (70g) salted butter, melted

For the Nutella Filling:

  • 24 oz (678g) cream cheese, room temperature
  • ¾ cup (155g) sugar
  • 3 tbsp (24g) flour
  • 2 cups (616g) Nutella
  • ½ tbsp vanilla extract
  • 4 large eggs, room temperature

For the Nutella Ganache:

  • 1 cup (309g) Nutella
  • ¼ cup (43g) semi-sweet chocolate chips
  • ½ cup plus 1 tbsp (135ml) heavy whipping cream

For the Chocolate Whipped Cream:

  • 1 cup (240ml) heavy whipping cream, cold
  • ¼ cup (29g) natural unsweetened cocoa powder
  • ¾ cup (86g) powdered sugar
  • ½ tsp vanilla extract

For Garnish:

  • Ferrero Rocher candies, optional

Directions

For the Crust:

  1. Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
  2. In a small bowl, combine the Oreo cookie crumbs and melted butter. Press this mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 8-10 minutes, then set it aside to cool.
  4. Cover the outsides of the pan with aluminum foil to prevent water from the water bath from getting in. Set the prepared pan aside.

For the Filling:

  1. Reduce the oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth. Be sure to mix on low to prevent excess air, which can cause cracks in the cheesecake. Scrape down the sides of the bowl as needed.
  3. Add the Nutella and vanilla extract, and mix on low until well combined.
  4. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed. The batter will be thick.
  5. Pour the cheesecake batter into the prepared crust.
  6. Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan. Ensure the water doesn’t go above the top edge of the foil on the springform pan.
  7. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
  8. Turn off the oven and leave the door closed for 30 minutes. Let the cheesecake cool in the oven.
  9. Crack the oven door and allow the cheesecake to continue cooling for another 30 minutes to help prevent cracking.
  10. Remove the cheesecake from the oven and water bath. Let it cool completely, then refrigerate for 5-6 hours or overnight until firm.
  11. Remove the cheesecake from the springform pan and transfer it to a serving dish.

For the Nutella Ganache:

  1. In a medium bowl, combine the Nutella, chocolate chips, and heavy whipping cream. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Let it cool for 5-10 minutes.
  2. Pour about half of the ganache onto the center of the cheesecake and help spread it toward the edges. The ganache will continue to spread as it cools. Save the remaining ganache for later.

For the Chocolate Whipped Cream:

  1. In a large mixing bowl, add the cold heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract.
  2. Whip on high speed until stiff peaks form.
  3. Pipe the whipped cream around the outer edge of the cheesecake. Drizzle the remaining ganache over the top.
  4. If desired, top with Ferrero Rocher candies for an extra touch of luxury.

Serve and Enjoy:

  1. Refrigerate the cheesecake until ready to serve. This cheesecake is best enjoyed within 3-4 days.

Servings and Timing

  • Yield: 12-14 slices
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 55 minutes

Variations

  • Nut-Free Option: You can replace Nutella with a nut-free chocolate spread, although the flavor will differ slightly.
  • Add-ins: If you’d like to make the cheesecake even more decadent, consider adding chocolate chips or crushed nuts to the filling.
  • No Ganache Version: If you’re short on time, you can skip the Nutella ganache and simply top the cheesecake with whipped cream for a lighter version.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: You can freeze the cheesecake (without the whipped cream and ganache topping) for up to 1-2 months. Thaw in the refrigerator before serving.
  • Reheating: No reheating is needed—this cheesecake is best served chilled.

FAQs

Can I make this Nutella cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. It’s best to refrigerate it overnight to allow the flavors to set.

How can I prevent cracks in my cheesecake?

Mix the batter on low speed to avoid incorporating too much air, which can lead to cracks. Also, slow cooling is essential—let the cheesecake cool gradually in the oven, then at room temperature, before refrigerating.

Can I use a different crust for this cheesecake?

While the Oreo crust is a classic, you can experiment with graham cracker crumbs, chocolate wafer cookies, or even a gluten-free crust if needed.

What is the best way to serve this cheesecake?

This cheesecake is rich and creamy, so it’s perfect served in small slices with a drizzle of ganache or a dollop of whipped cream. You can also add Ferrero Rocher candies on top for an extra touch of luxury.

Can I make this cheesecake without the water bath?

For the best results and to prevent cracking, it’s recommended to use a water bath, but if you’re in a pinch, you can skip it. Just be aware that the cheesecake might crack more easily.

How can I make the Nutella ganache smoother?

If the ganache is too thick, add a little more heavy cream until it reaches the desired consistency.

Can I make this cheesecake without Nutella?

You could use any chocolate hazelnut spread as a substitute, though Nutella gives the best texture and flavor for this recipe.

How long do I need to chill the cheesecake before serving?

It’s best to refrigerate the cheesecake for at least 5-6 hours or overnight to allow it to set completely before serving.

Can I freeze Nutella cheesecake?

Yes, you can freeze Nutella cheesecake without the ganache and whipped cream. Wrap it tightly in plastic wrap and foil, then freeze for up to 1-2 months. Thaw in the fridge before serving.

Can I use a different topping instead of whipped cream?

If you don’t want to make whipped cream, you can skip it and just serve the cheesecake with the Nutella ganache.

Conclusion

This Nutella Cheesecake is a showstopper dessert that will win over any crowd. The combination of a rich Nutella filling, creamy ganache, and chocolate whipped cream makes for a decadent, irresistible treat. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake is guaranteed to satisfy your taste buds!


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Nutella Cheesecake

Nutella Cheesecake

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Indulge in the irresistible Nutella Cheesecake, a rich and creamy dessert with a decadent Nutella filling, topped with a smooth Nutella ganache and a swirl of chocolate whipped cream. Set on a crunchy Oreo crust, this cheesecake is the ultimate treat for Nutella lovers. Perfect for any occasion, this stunning dessert combines the best of chocolate and hazelnut flavors for a rich, creamy bite every time!

  • Author: Amy
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Oreo Crust:

3 cups (403g) Oreo cookie crumbs (about 35 Oreos)

5 tbsp (70g) salted butter, melted

For the Nutella Filling:

24 oz (678g) cream cheese, room temperature

¾ cup (155g) sugar

3 tbsp (24g) flour

2 cups (616g) Nutella

½ tbsp vanilla extract

4 large eggs, room temperature

For the Nutella Ganache:

1 cup (309g) Nutella

¼ cup (43g) semi-sweet chocolate chips

½ cup plus 1 tbsp (135ml) heavy whipping cream

For the Chocolate Whipped Cream:

1 cup (240ml) heavy whipping cream, cold

¼ cup (29g) natural unsweetened cocoa powder

¾ cup (86g) powdered sugar

½ tsp vanilla extract

For Garnish:

Ferrero Rocher candies, optional

Instructions

For the Crust:

  1. Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

  2. In a small bowl, combine the Oreo cookie crumbs and melted butter. Press this mixture into the bottom and up the sides of the springform pan.

  3. Bake the crust for 8-10 minutes, then set it aside to cool. Cover the outsides of the pan with aluminum foil to prevent water from the water bath from getting in. Set the prepared pan aside.

For the Filling:

  1. Reduce the oven temperature to 300°F (148°C).

  2. In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth. Be sure to mix on low to prevent excess air, which can cause cracks in the cheesecake. Scrape down the sides of the bowl as needed.

  3. Add the Nutella and vanilla extract, and mix on low until well combined.

  4. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed. The batter will be thick.

  5. Pour the cheesecake batter into the prepared crust.

  6. Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan. Ensure the water doesn’t go above the top edge of the foil on the springform pan.

  7. Bake for 1 hour 30 minutes. The center should be set but still jiggly.

  8. Turn off the oven and leave the door closed for 30 minutes. Let the cheesecake cool in the oven.

  9. Crack the oven door and allow the cheesecake to continue cooling for another 30 minutes to help prevent cracking.

  10. Remove the cheesecake from the oven and water bath. Let it cool completely, then refrigerate for 5-6 hours or overnight until firm.

  11. Remove the cheesecake from the springform pan and transfer it to a serving dish.

For the Nutella Ganache:

  1. In a medium bowl, combine the Nutella, chocolate chips, and heavy whipping cream. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Let it cool for 5-10 minutes.

  2. Pour about half of the ganache onto the center of the cheesecake and spread it toward the edges. The ganache will continue to spread as it cools. Save the remaining ganache for later.

For the Chocolate Whipped Cream:

  1. In a large mixing bowl, add the cold heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract.

  2. Whip on high speed until stiff peaks form.

  3. Pipe the whipped cream around the outer edge of the cheesecake. Drizzle the remaining ganache over the top.

  4. If desired, top with Ferrero Rocher candies for an extra touch of luxury.

Serve and Enjoy:

Refrigerate the cheesecake until ready to serve. This cheesecake is best enjoyed within 3-4 days.

Notes

This Nutella Cheesecake can be made ahead of time and stored in the fridge overnight for the best results.

If you prefer a different crust, graham cracker crumbs, chocolate wafer cookies, or gluten-free options work well.

To avoid cracks, be sure to bake the cheesecake using a water bath and allow it to cool gradually.

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