Description
A rich and decadent cheesecake that combines the classic flavors of Nutella with the smoothness of cream cheese, all on a crunchy Oreo crust.
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
- 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)
Instructions
- 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.
- 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 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 desired.
- Refrigerate until ready to serve, and enjoy within 3-4 days.
Notes
Make sure your cream cheese is at room temperature to avoid lumps. Don’t skip the water bath for even cooking. For easier slicing, dip your knife in warm water.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 370mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, Nutella, dessert, chocolate, creamy