Nutella Cheesecake is made with a chocolate hazelnut crust, a luscious nutella cheesecake filling, and a nutella ganache. Top this rich dessert with swirls of nutella whipped cream and ferro rocher pieces and prepare to indulge!
Why you’ll love this Nutella Cheesecake:
- Full of Nutella Flavor – Nutella flavor is packed into the crust, cheesecake filling, and ganache on top. Nutella lovers will swoon over this dessert!
- Creamy Cheesecake – This cheesecake has the most creamy & luscious texture – you won’t be able to mess it up, I promise!
- Approachable Recipe – Even though there are a few steps in this nutella cheesecake recipe, the whole thing is completely doable no matter your skill level as a baker!
- Cream Cheese – Use full fat cream cheese, in the block style. This needs to come to room temperature before you bake.
- Eggs – Use large eggs at room temperature.
- Sour Cream – Use full fat sour cream, at room temperature.
- Vanilla extract – Use real vanilla for best results.
- Nutella – Name brand or your favorite off brand both work.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter for the crust if you prefer.
- Gluten-free – Use gluten-free graham crackers to make this dessert gluten-free!
- Dairy-free – Nutella is not dairy-free, so you’ll need to use a chocolate nut butter that is dairy-free.
- Crust – Swap oreos for chocolate graham crackers if you’d like an oreo crust.
How to Make this Nutella Cheesecake Recipe Step-by-Step:
Step 1: Make & Bake the Crust. Stir together the chocolate graham cracker crumbs, melted butter, crushed hazelnuts, and a pinch of sugar. Press this into a 9-inch springform pan and bake for 10 minutes.
Step 2: Make the Cheesecake. In a large mixing bowl, beat cream cheese on high speed with an electric mixer (or a stand mixer) to smooth it out. Then, mix in the sugar, eggs, vanilla, and sour cream. You’ll have a silky batter. If there are a few tiny lumps, that’s ok. Mix in the nutella last.
Step 3: Bake & Chill the Cheesecake. Pour cheesecake batter over prepared crust and spread in an even layer. Bake nutella cheesecake as directed in the recipe card below. The cheesecake must cool in the oven for 1 hour once finished baking, then on the counter until it cools to room temperature. It then needs to chill at least 6 hours or overnight before serving.
Step 4: Make the Nutella Ganache (Optional). Bring heavy cream to a simmer on the stovetop, then pour over a bowl of nutella. Stir until completely smooth, then let it cool before pouring over the cooled cheesecake.
Step 5: Make the Nutella Whipped Cream (Optional). Beat nutella and a little heavy cream together, then add the remaining heavy cream and beat until stiff peaks form. Notes on stabilizing this are in the recipe card. Pipe or dollop onto cheesecake slices!
Serving + Storing this Recipe:
Pour the nutella ganache over the cooled cheesecake and pipe on the whipped cream dollops, or serve that on the side. Enjoy the cheesecake immediately once decorated! Store leftovers in an airtight container in the fridge for 3-4 days.
Expert Success Tips:
- Room Temperature Ingredients – It is imperative that you let your cold items come to room temperature. Cold ingredients will create a lumpy batter.
- Don’t Over Mix – Over mixing the cheesecake batter when you’re adding the eggs can cause the cheesecake to buckle a little bit in the oven. It will still taste great, but won’t look as pretty.
- Don’t Over Bake – Follow the doneness cues given in the recipe card below to avoid over baking the cheesecake. Don’t panic if it browns the slightest bit on top – that can happen without it being over baked.
Yes. I recommend baking it in an 8×8 or 9×9 square pan, to make these as Nutella Cheesecake Bars. Bake for 30-42 minutes, checking for doneness in the same way.
I’m not sure that you would want to, haha. If you want two cheesecakes, you’ll need to mix each one up separately – I don’t recommend trying to double it with such a large quantity of batter.
Yes! That’s the nature of cheesecake. Allow your cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1 day before serving.
I’ve heard that it’s not recommended because the nutella may change textures after being frozen & thawed.
- Nutella Ganache – You can skip this if you want fewer steps, although it is very delicious!
- Hazelnut Crust – You can skip the hazelnuts in the crust (no need to sub anything) if you don’t have any on hand or can’t find any.
- Other Nut Butters – I think this recipe would work well with another nut butter in place of the nutella.
- Ferro Rocher Cheesecake – Add 3/4 cup chopped ferro rocher pieces to the cheesecake batter to add some crunch!
- Springform Pan – This recipe uses a 9-inch springform pan.
- Offset Spatula – I use an offset spatula for so many things, including smoothing the batter evenly into the pan for this recipe.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
More Cheesecake Recipes to Love:
- Mini S’mores Cheesecakes
- Perfect Classic Cheesecake with Strawberry Sauce
- Pecan Pie Cheesecake
- Chocolate Cherry Cheesecake
- Bailey’s Chocolate Cheesecake
- Biscoff Cheesecake
- Boozy Key Lime Rum Cheesecakes
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For the Crust
- 2 cups chocolate graham cracker crumbs 212 g
- 1/2 cup salted butter, melted 113 g
- 1/4 cup hazelnuts, crushed in the food processor 35 g
For the Cheesecake
- 32 ounces cream cheese, softened at room temperature use full fat
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream, at room temperature use full fat
- 2 tsp vanilla extract
- 1 and 3/4 cup nutella 525 grams
For the Nutella Ganache (Optional)
- 1/2 cup + 1 tbsp heavy cream
- 3/4 cup nutella
For the Nutella Whipped Cream (Optional)
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 and 1/2 tbsp nutella
- Prep: Preheat oven to 350° F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. You can line the bottom with parchment paper (it will stick out through the bottom) for easy removal post-bake.
- Make the Crust: Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start. In a large mixing bowl, cream softened cream cheese until creamy, about 1-2 minutes. Add the sugar & mix until just incorporated. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. Add the nutella last, mixing on medium speed until just incorporated.
- Bake: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.Bake for 1 hour 32 to 1 hour 45 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. Remove foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
- Make the Ganache: Add nutella to a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the nutella and let rest 30 seconds, then stir until completely smooth. Let cool to room temperature before adding to the cheesecake.
- Make the Whipped Cream: If you want to pipe this, you'll need to stabilize it – see note below. Add the nutella and 3 tbsp heavy cream to a medium bowl with the powdered sugar and vanilla extract. Beat on medium high speed until combined, then beat for 1 minute on high speed. Add the remaining heavy cream and beat on medium high speed until stiff peaks form.
- Serve & Store: Pour the room temperature ganache over the chilled cheesecake and top with whipped cream. Slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.
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