Nutella Cheesecake

Why This Recipe Works

Nutella Cheesecake combines the rich flavors of cream cheese and Nutella to create a smooth, indulgent dessert that satisfies chocolate lovers. The Oreo crust adds a crunchy texture, while the water bath technique ensures a creamy filling without cracks. This recipe balances sweetness and richness, making it perfect for special occasions or simply treating yourself.

Why You Should Try This Recipe

This Nutella Cheesecake is not only easy to make but also visually impressive and utterly delicious. It’s great for gatherings, parties, or a cozy night in. The combination of the creamy cheesecake, the crunchy crust, and the chocolate ganache will surely delight anyone who takes a bite. Plus, it’s a wonderful way to enjoy the beloved hazelnut spread!

How to Make Nutella Cheesecake

Ingredients

• 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
• 5 tbsp (70g) salted butter, melted
• 24 oz (678g) cream cheese, room temperature
• 3/4 cup (155g) sugar
• 3 tbsp (24g) flour
• 2 cups (616g) Nutella
• 1/2 tbsp vanilla extract
• 4 large eggs, room temperature
• 1 cup (309g) Nutella (for the ganache)
• 1/4 cup (43g) semi-sweet chocolate chips
• 1/2 cup plus 1 tbsp (135ml) heavy whipping cream (for the ganache)
• 1 cup (240ml) heavy whipping cream (for whipped cream)
• 1/4 cup (29g) natural unsweetened cocoa powder
• 3/4 cup (86g) powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)
• Ferrero Rocher candies, optional for garnish

Equipment Needed

• 9-inch (23cm) springform pan
• Parchment paper
• Large mixing bowl
• Medium bowl
• Electric mixer
• Rubber spatula
• Aluminum foil

Step-by-Step Instructions

Crust

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

Filling

1. Reduce the oven temperature to 300°F (148°C).
2. In a large bowl, beat together the softened cream cheese, sugar, and flour on low speed until smooth. This helps prevent cracks in the cheesecake.
3. Add in the Nutella and vanilla extract, mixing until well combined.
4. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl to ensure everything is mixed well. The batter will be thick.
5. Pour the cheesecake filling into the prepared crust.
6. Place the springform pan inside a larger pan and fill it with warm water, about halfway up the sides of the springform pan. Make sure the water does not go above the aluminum foil.
7. Bake for 1 hour 30 minutes, until the center is set but still jiggles slightly.
8. Turn off the oven and leave the door closed for 30 minutes.
9. Crack the door of the oven open for an additional 30 minutes to let the cheesecake cool slowly.
10. Remove the cheesecake from the oven and water bath, then refrigerate until firm, about 5-6 hours or overnight.
11. Carefully take the cheesecake out of the springform pan and place it on a serving dish.

Ganache and Topping

12. For the Nutella ganache, combine the Nutella, chocolate chips, and heavy whipping cream in a medium bowl. Heat in the microwave in 15-20 second increments until melted and smooth. Allow it to cool slightly.
13. Pour half of the ganache into the center of the cheesecake, spreading to the edges as it cools. Save the remaining ganache.
14. Refrigerate until the ganache is set, then prepare the whipped cream.
15. In a large mixing bowl, combine heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
16. Pipe the whipped cream around the edge of the cheesecake, add a drizzle of ganache, and top with Ferrero Rocher candies if desired.
17. Refrigerate until ready to serve. It’s best enjoyed within 3-4 days.

How to Serve Nutella Cheesecake

Slice the cheesecake into wedges and serve as-is or with an extra drizzle of Nutella ganache. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience.

How to Store Nutella Cheesecake

Keep uneaten cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you may freeze individual slices wrapped in plastic wrap, which can last for up to 2-3 months.

Tips & Tricks

• Make sure your cream cheese is at room temperature for a smoother filling.
• Using a water bath helps avoid cracks in the cheesecake.
• Don’t rush the cooling process; it helps maintain the texture of the cheesecake.

Variations & Substitutions

• Swap out the Oreo crust for a graham cracker crust if you prefer.
• Try adding hazelnuts or pecans into the crust for an extra crunch.
• You can use a different chocolate spread if you want to explore flavors other than Nutella.

FAQs

Can I make Nutella Cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just store it in the refrigerator until you’re ready to serve.

Can I freeze Nutella Cheesecake?
Absolutely! Wrap individual slices tightly in plastic wrap and store them in the freezer for a quick treat later.

What can I use if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line it well with parchment paper for easy removal.

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