Nutella Cheesecake

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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!

Prep Time45

Cook Time1 30

Chilling time6

Total Time8 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 881kcal

Author: Heather Perine

Ingredients

For the crust:

35 Oreo cookies
5 Tablespoons (71 g) unsalted butter melted

For the cheesecake filling:

2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
1 cups (200 g) granulated white sugar
1 Tablespoon cornstarch
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
⅔ cup (151 g) sour cream
⅔ cup (160 g) heavy cream
1 ¼ cups (13 ounces) Nutella

For the Nutella ganache:

½ cup (135 g) Nutella
¼ cup (60 ml) heavy cream

Instructions

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 finely ground. Add the melted butter and pulse to combine. 35 Oreo cookies 5 Tablespoons (71 g) unsalted butter
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 (180°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. 2 pounds (four 8-ounce blocks) cream cheese 1 cups (200 g) granulated white sugar 1 Tablespoon cornstarch
Add the salt and vanilla, beating after each addition. pinch salt 2 teaspoons vanilla extract
Add the eggs, one at a time, beating for one minute after each addition. 4 large eggs
Add the sour cream, beat until incorporated. ⅔ cup (151 g) sour cream
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. ⅔ cup (160 g) heavy cream
Add nutella and beat on low speed until combined. ½ cup (135 g) Nutella

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 minutes 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. ¼ cup (60 ml) heavy cream ½ cup (135 g) Nutella
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.

Video

Notes

Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
Freezing: 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!
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.
Butter - I used unsalted butter but you can also use salted butter.
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.
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.

Nutrition