Introduction

This Nutella Cheesecake is a rich and creamy dessert that combines the beloved flavors of Oreo cookies and Nutella hazelnut spread. With a smooth texture and indulgent toppings, it’s perfect for special occasions or any time you crave a decadent treat.

The image shows a rich chocolate cake with three main layers: a dark chocolate crust base at the bottom, a smooth medium-brown chocolate filling in the middle, and a shiny dark chocolate glaze on top. The top layer is decorated with eight swirls of light brown whipped chocolate cream evenly spaced around the edge. Each swirl has a round chocolate candy with a bumpy texture placed on top. There are also small pieces of crushed nuts or brittle scattered on the cream swirls and around the cake. Dark chocolate drizzle is artfully crisscrossed over the glaze and drips slightly over the sides. The cake sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 plus 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

Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine the Oreo cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
Step 3: Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool.
Step 4: Wrap the outside of the springform pan with aluminum foil to protect it during the water bath. Set aside and reduce the oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined. Scrape down the sides as needed to avoid air bubbles in the batter.
Step 6: Add 2 cups (616g) of Nutella and vanilla extract, mixing on low speed until fully incorporated.
Step 7: Add the eggs one at a time, mixing slowly after each addition and scraping down the bowl to ensure even mixing. The batter will be thick and slightly sticky.
Step 8: Pour the cheesecake batter evenly over the cooled crust.
Step 9: Place the springform pan inside a larger roasting pan. Carefully pour warm water into the roasting pan to come halfway up the sides of the springform pan, making sure the water does not rise above the foil edge.
Step 10: Bake for 1 hour and 30 minutes. The center should be set but still have a slight jiggle.
Step 11: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cook gently as it cools.
Step 12: Crack the oven door open slightly and leave the cheesecake to cool for another 30 minutes to prevent cracking.
Step 13: Remove the cheesecake from the oven and water bath. Refrigerate until firm, for 5–6 hours or preferably overnight.
Step 14: To make the Nutella ganache, combine 1 cup Nutella, semi-sweet chocolate chips, and 1/2 cup plus 1 tbsp heavy cream in a medium bowl. Heat in 15–20 second intervals, stirring between each until smooth. Let cool for 5–10 minutes.
Step 15: Pour about half of the ganache in the center of the cheesecake and gently spread it toward the edges. It will continue to set as it cools. Save the remaining ganache for garnish.
Step 16: Refrigerate until the ganache is firm.
Step 17: For the chocolate whipped cream, whip 1 cup cold heavy cream with cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 18: Pipe or spread whipped cream around the cheesecake edge. Drizzle remaining ganache on top and decorate with Ferrero Rocher candies if desired.
Step 19: Chill until ready to serve. Enjoy your rich, creamy Nutella cheesecake!

Tips & Variations

Use room temperature ingredients to ensure a smooth, lump-free batter.
Press the crust firmly to avoid crumbling when slicing.
Substitute Ferrero Rocher with chopped hazelnuts or fresh berries for a different topping.
If you don’t have a springform pan, a removable bottom cake pan also works well.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep leftover ganache separately refrigerated. To reheat ganache slightly, warm gently in short bursts. For best texture, allow cheesecake to sit at room temperature for 10-15 minutes before serving.

How to Serve

A slice of rich chocolate cheesecake sits on a white plate with decorative edges, placed on a white marbled surface. The bottom layer is a dark black cookie crumb crust, topped by a thick, smooth milk chocolate cheesecake layer with a creamy texture. Above this is a shiny dark chocolate ganache layer, thin but glossy, drizzled with a fine lattice of chocolate sauce. On top, two swirls of light but dense chocolate mousse decorate the back edge of the slice, each crowned with a round milk chocolate truffle covered in small crunchy bits. Chocolate crumbs are scattered lightly around the base of the slice, and a partially cut truffle lies near the front. A silver fork rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator to fully set and develop flavors.

How do I prevent cracks on the cheesecake surface?

Baking in a water bath and cooling the cheesecake gradually in the oven helps prevent cracks by keeping the temperature stable and reducing drying.