Nutella Cheesecake

This creamy Nutella cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling loaded with Nutella, made with an Oreo cookie crust, and topped with a Nutella ganache. And the best part is the cheesecake can be made the day before!

 

I’m a big fan of cheesecake recipes around here in case you didn’t know. So much so I even wrote a cookbook on it, Cheesecake For All Seasons. I love all kinds of cheesecake from these no bake banana pudding cheesecake bars, my crustless San Sebastian cheesecake, to this easy cheesecake pie, or maybe this lemon blueberry cheesecake I love to make in the summer time. There really is a cheesecake for all the seasons. 

Like this Nutella cheesecake recipe. You can make it for Christmas, Easter, Mother’s Day or just any time a special occasion calls for a decadent slice of cheesecake. I loved my Nutella cheesecake bars so much, but I wanted a large showstopping cheesecake for those special occasions.

This recipe starts with my vanilla cheesecake recipe but I made it with a stirred in lots of Nutella and for even more Nutella flavor topped it with a Nutella chocolate ganache after it’s baked. If you Nutella as much as I do then you are going to love this decadent Nutella cheesecake.

Why This Recipe Works

• Perfect show-stopping dessert to serve for the holidays
• Great make ahead holiday dessert as the cheesecake needs to set up in the fridge overnight
• A layer of chocolate ganache made with Nutella poured over the Nutella cheesecake filling before serving

Ingredients Needed

• Oreo cookies – You can use regular Oreos, or gluten free Oreos. No need to remove the filling. You could also try chocolate graham crackers but I would add 1/4 cup granulated sugar to the crust mixture.  
• Salt – I like to add a pinch of salt in the filling to help balance the sweetness.
• Butter – I used unsalted butter but you can also use salted butter.  
• Granulated sugar 
• Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture. 
• Corn starch – A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
• Pure Vanilla extract 
• Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast. 
• Sour cream – For best results, I recommend using a full fat sour cream, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt. 
• Heavy whipping cream – I used some heavy cream in the ganache and the cheesecake batter.
• Nutella – I used this chocolate hazelnut spread in the filling and the ganache.

How To Make Nutella Cheesecake

Make the Oreo cookie crust:

Preheat oven to 350°F (180°C), with rack in middle of oven.

Pulse the cookies in a food processor or blender until they are fine crumbs. If you don’t own a food processor, you can place the cookies in a large plastic bag and smash them with a rolling pin. Add the melted butter and pulse to combine.

Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the bottom of a measuring cup (or you can use your fingers).

Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

 In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese, sugar, and corn starch on medium speed for 4 minutes. You can also use a hand mixer. 

Add the salt and vanilla, beating after each addition. 

Add the eggs, one at a time, beating for one minute after each addition. 

Add the sour cream, beat until incorporated. 

Add heavy cream and beat until incorporated.  Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Add nutella to the cream cheese mixture and beat on low speed until combined.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).

Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.

Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour the cheesecake filling into the springform pan, over the oreo cookie crust. Smooth the top with a rubber spatula.

Place the roasting pan with the springform pan in it, in the oven.

Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 80-90 until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.

Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.

Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make Nutella ganache:

Heat cream and Nutella together in a microwave-safe bowl for 30 seconds. Remove from the microwave and stir. If not smooth yet, microwave again for another 30 seconds. Allow to sit and thicken, about 5 minutes. 

Pour over cooled cake before serving. I pour the ganache in the center of the cheesecake and spread to the edges so it drips down slowly over the edge of the Transfer to the refrigerator until set, about 15 minutes before cutting and serving. Make sure to slice with a sharp knife (wipe off in between each cut). 

Recipe Tips

• Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub. 
• Use softened cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
• Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap the sides of the pan in a few layers of tin foil, and then wrap in a slow cooker liner. My favorite way to protect the pan is to place the springform pan inside a larger pan (I use a 10-inch cake pan). Read more here about what is a water bath?
• Bake in a water bath. A water bath allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake. 
• Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.

Serving Suggestions And Recipe Variations

• Whipped cream for serving: I like to top the cheesecake with homemade whipped cream. You can use a piping bag and pipe some on top.
• Make a graham cracker crust – You can always make a graham cracker crust instead. I use 1 1/2 cups of graham cracker crumbs, 5 Tablespoons unsalted butter and 1/4 cup granulated sugar. Or try using chocolate graham crackers!
• Use hot fudge instead. You can always skip the ganache and swap for hot fudge instead if you’re short on time!
• Top with Ferrero Rocher Candies – For a little festive decoration and crunch. 

Storage Instructions

Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.

You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!

Recipe FAQs:

More Recipes To Try

If you love Nutella then be sure to try my Nutella Banana Bread with siwirls of Nutella baked in. Or try my Nutella Brownies!

And if you’re craving more cheesecake be sure to try my Peach Cobbler Cheesecake with streusel and lots of peaches baked in! Or my No Bake Chocolate Cheesecake (pssst…this might be my new favorite!)