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Nutella Cheesecake

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Indulge in a rich, creamy Nutella cheesecake with an Oreo crust and chocolate ganache, perfect for any special occasion.

Ingredients

Scale
  • 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

Instructions

  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.
  5. Reduce the oven temperature to 300°F (148°C).
  6. In a large bowl, beat together the softened cream cheese, sugar, and flour on low speed until smooth.
  7. Add in the Nutella and vanilla extract, mixing until well combined.
  8. 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.
  9. Pour the cheesecake filling into the prepared crust.
  10. Place the springform pan inside a larger pan and fill it with warm water, about halfway up the sides of the springform pan.
  11. Bake for 1 hour 30 minutes, until the center is set but still jiggles slightly.
  12. Turn off the oven and leave the door closed for 30 minutes.
  13. Crack the door of the oven open for an additional 30 minutes to let the cheesecake cool slowly.
  14. Remove the cheesecake from the oven and water bath, then refrigerate until firm, about 5-6 hours or overnight.
  15. Carefully take the cheesecake out of the springform pan and place it on a serving dish.
  16. 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.
  17. Pour half of the ganache into the center of the cheesecake, spreading to the edges as it cools. Save the remaining ganache.
  18. Refrigerate until the ganache is set, then prepare the whipped cream.
  19. In a large mixing bowl, combine heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  20. Pipe the whipped cream around the edge of the cheesecake, add a drizzle of ganache, and top with Ferrero Rocher candies if desired.
  21. Refrigerate until ready to serve.

Notes

Best enjoyed within 3-4 days. Make sure cream cheese is at room temperature for a smoother filling.

Nutrition

Find it online: https://voxrecipes.com/nutella-cheesecake/