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Nutella Cheesecake Recipe

★★★★★

4.5 from 129 reviews
  • Author: Elara
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Nutella Cheesecake features a rich Oreo crust and a creamy, luscious filling infused with Nutella. Baked in a water bath for a smooth texture and topped with a decadent Nutella ganache and chocolate whipped cream, this dessert is a chocolate lover’s dream perfect for any special occasion.

Ingredients

Scale

Crust

  • 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
  • 5 tbsp (70g) salted butter, melted

Filling

  • 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

Nutella Ganache

  • 1 cup (309g) Nutella
  • 1/4 cup (43g) semi sweet chocolate chips
  • 1/2 cup plus 1 tbsp (135ml) heavy whipping cream

Chocolate Whipped 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

Garnish (Optional)

  • Ferrero Rocher candies

Instructions

  1. Prepare Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the pan to form the crust.
  2. Bake Crust: Bake the crust for 8-10 minutes until set, then set aside to cool completely.
  3. Prepare Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water seepage during baking. Set aside.
  4. Reduce Oven Temperature: Lower the oven temp to 300°F (148°C) for baking the cheesecake filling.
  5. Mix Cream Cheese Base: In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until smooth and well combined. Use low speed to minimize air incorporation, which prevents cracks. Scrape down the bowl sides as needed.
  6. Add Nutella and Vanilla: Mix in Nutella and vanilla extract on low speed until fully incorporated.
  7. Add Eggs Gradually: Add eggs one at a time, mixing slowly after each addition to ensure thorough incorporation with the batter. Scrape down the sides as needed. The batter will be thick and slightly sticky.
  8. Pour Batter: Evenly pour the prepared cheesecake batter into the cooled crust.
  9. Set Up Water Bath: Place the springform pan inside a larger baking pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan. Ensure water does not rise above the foil to avoid leaks.
  10. Bake Cheesecake: Bake the cheesecake for 1 hour and 30 minutes. The center should be mostly set but still slightly jiggly.
  11. Initial Cooling in Oven: Turn off the oven and keep the door closed, letting the cheesecake continue to cook slowly for 30 minutes.
  12. Slow Cooling with Oven Door Ajar: Crack the oven door open and let the cheesecake cool further for another 30 minutes to prevent cracking.
  13. Refrigerate: Remove the cheesecake from the oven and water bath, unwrap from foil and place in the refrigerator to chill until firm, for 5-6 hours or overnight.
  14. Remove from Pan: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving dish.
  15. Make Nutella Ganache: In a medium bowl, combine Nutella, semi sweet chocolate chips, and heavy whipping cream. Heat the mixture in 15-20 second increments in the microwave, stirring well between each until melted and smooth. Let the ganache cool for 5-10 minutes.
  16. Apply Ganache: Pour about half of the ganache over the center of the cheesecake. Use a spatula or spoon to gently spread it mostly towards the edges. The ganache will continue to spread slightly as it cools.
  17. Chill Ganache: Refrigerate the cheesecake until the ganache firms up.
  18. Make Chocolate Whipped Cream: In a large bowl, whip cold heavy whipping cream with cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  19. Decorate Cheesecake: Pipe the chocolate whipped cream around the outer edge of the cheesecake. Drizzle some of the remaining ganache over the whipped cream and garnish with Ferrero Rocher candies if desired.
  20. Final Chill: Refrigerate the decorated cheesecake until ready to serve. For best taste, consume within 3-4 days.

Notes

  • Using room temperature ingredients helps to achieve a smooth cheesecake batter without lumps.
  • Low mixing speeds reduce air incorporation, preventing cracks in the cheesecake.
  • Wrapping the springform pan in foil is essential to avoid water seepage during the water bath baking.
  • Slow cooling in the oven helps prevent top cracks and keeps the cheesecake creamy.
  • The water bath method ensures even baking and a smooth, creamy texture.
  • Ganache can be stored in the refrigerator and gently warmed before use if needed.
  • Allow the ganache to cool before applying to avoid melting the whipped cream.
  • For a firmer crust, press down the Oreo mixture well and allow it to bake properly before adding the filling.
  • Serve cheesecake chilled for optimal texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Nutella cheesecake, Oreo crust cheesecake, chocolate Nutella dessert, creamy cheesecake, baked cheesecake, Nutella ganache, chocolate whipped cream

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Find it online: https://kitchenflavorspot.com/nutella-cheesecake-recipe/