Description
A rich and creamy dessert that combines Nutella with a classic cheesecake, perfect for any celebration.
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 ganache)
- 1/4 cup (43g) semi-sweet chocolate chips
- 1/2 cup plus 1 tbsp (135ml) heavy whipping cream (for ganache)
- 1 cup (240ml) heavy whipping cream, cold (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)
- Extra Nutella ganache for serving (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides.
- In a bowl, mix Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then let it cool. Wrap the outside of the pan in aluminum foil to keep water out during baking.
- Reduce the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth.
- Mix in Nutella and vanilla extract on low speed until well combined.
- Add the eggs one at a time, mixing slowly until each egg is incorporated. Scrape the sides of the bowl as needed.
- Pour the cheesecake batter into the crust. Place the springform pan in a larger pan and fill it with warm water halfway up the sides of the springform pan.
- Bake for 1 hour and 30 minutes until the center is set but still jiggles slightly.
- Turn off the oven and leave the door closed for 30 minutes. Crack the door open and cool for another 30 minutes. Refrigerate for 5-6 hours or overnight until firm.
- For the ganache, heat Nutella, chocolate chips, and heavy whipping cream in a medium bowl for 15-20 seconds at a time, stirring until melted and smooth. Let it cool for 5-10 minutes.
- Pour half of the ganache over the cheesecake, spreading it to the edges. Save the other half for later.
- In another large bowl, whip the cold heavy cream, cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Pipe the whipped cream around the outer edge of the cheesecake. Drizzle with the remaining ganache and top with Ferrero Rocher candies, if desired.
- Refrigerate until you are ready to serve.
Notes
Store leftovers tightly covered in the refrigerator for 3-4 days or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: Nutella, cheesecake, dessert, chocolate, easy dessert, party dessert