Nutella Cheesecake

If you love chocolate and creamy desserts, then Nutella Cheesecake is the perfect treat for you. This rich and decadent cheesecake combines the classic flavors of Nutella with the smoothness of cream cheese, all sitting on a crunchy Oreo crust. It’s a dessert that’s sure to impress your family and friends!

Why Make This Recipe

Nutella Cheesecake is not just delicious; it’s also versatile. You can serve it for special occasions like birthdays, holidays, or just enjoy it as a sweet treat after dinner. Plus, the creamy texture and the nutty flavor of Nutella make this cheesecake a real crowd-pleaser. With simple ingredients and straightforward steps, making this cheesecake will be a fun and rewarding experience.

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
1/4 cup (43g) semi-sweet chocolate chips
1/2 cup + 1 tbsp (135ml) heavy whipping cream
1 cup (240ml) heavy whipping cream, cold
1/4 cup (29g) natural unsweetened cocoa powder
3/4 cup (86g) powdered sugar
1/2 tsp vanilla extract
Ferrero Rocher candies (optional)

Directions

Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch (23cm) springform pan with parchment paper. Grease the sides.
To prepare the crust, mix Oreo cookie crumbs and melted butter in a small bowl. Press this mixture evenly into the bottom and slightly up the sides of the springform pan.
Bake the crust for 8-10 minutes, then set it aside to cool. Cover the outside of the pan with aluminum foil for the water bath.
Reduce the oven temperature to 300°F (148°C). Beat the cream cheese, sugar, and flour on low speed until smooth.
Mix in the Nutella and vanilla extract until well combined. Add the eggs one at a time, mixing on low speed after each addition.
Pour the cheesecake batter into the cooled Oreo crust. Place the springform pan in a larger pan and add warm water to the outer pan, filling it halfway up the sides of the springform pan.
Bake for 1 hour and 30 minutes. The center should be set but slightly jiggly. Turn off the oven and leave the door closed for 30 minutes, then crack the oven door and let it cool for another 30 minutes.
Refrigerate the cheesecake for 5-6 hours or overnight until firm.
For the ganache, mix Nutella, chocolate chips, and heavy cream in a medium bowl. Heat in the microwave for 15-20 second intervals, stirring until smooth.
Spread half of the ganache on top of the chilled cheesecake, saving the rest.
For the whipped cream, beat cold heavy cream, cocoa powder, powdered sugar, and vanilla extract until stiff peaks form.
Pipe the whipped cream around the edges of the cheesecake and drizzle the remaining ganache on top. Add Ferrero Rocher candies if you like.
Refrigerate until ready to serve, and enjoy within 3-4 days.

How to Serve Nutella Cheesecake

Nutella Cheesecake is best served chilled. Cut it into slices and enjoy the creamy texture with a fork. It’s great on its own, but you can also serve it with extra whipped cream or fresh berries for added flavor.

How to Store Nutella Cheesecake

Store your Nutella Cheesecake in an airtight container in the refrigerator. It will stay fresh for 3-4 days. If you need to keep it longer, you can freeze it for up to a month. Just remember to wrap it well before freezing.

Tips to Make Nutella Cheesecake

Make sure your cream cheese is at room temperature to avoid lumps in the batter.
Don’t skip the water bath; it helps the cheesecake cook evenly and prevents cracking.
For easier slicing, dip your knife in warm water before cutting.

Variation

You can add different toppings to your Nutella Cheesecake. Try using crushed hazelnuts for a crunchy texture, or layer in some berries for a fruity twist. You can also mix in some other flavored creams for more variety.

FAQs

1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or any other cookie you like if you want to change the flavor of the crust.

2. How can I tell if the cheesecake is done?
The cheesecake should be set around the edges but still have a slight jiggle in the center. It will firm up as it cools in the fridge.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is great for making a day or two in advance. Just make sure to keep it refrigerated until you’re ready to serve it.