This Nutella Cheesecake is over-the-top in all of the best ways possible! With it’s unforgettable Nutella flavour, velvety rich texture, crunchy Nutella Hazelnut ganache topping and fluffy chocolate whipped cream, this is the ULTIMATE dessert!
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The Best Nutella Cheesecake You’ll Ever Have
For those of you who were doing so well on their diet, from the bottom of my heart I apologize for dropping this Nutella bomb on you today, but it was necessary.
Not only do I have an extreme love for cheesecake, I also have an extreme love for Nutella! So when it came time for me to finally share a full-sized Nutella cheesecake recipe on the blog, I HAD to go all out!
4 Components in this Cheesecake
If you didn’t know, I have a recipe for MINI Nutella Cheesecakes on the blog already. And they’re stuffed with Ferrero Rochers! I didn’t stuff this cheesecake with Ferrero Rochers, but since I updated those mini cheesecakes a few months ago, I decided to add all of those delicious upgrades to its big sister.
- Oreo Crust
- Nutella Cheesecake Filling
- Nutella Hazelnut Ganache
- Chocolate Whipped Cream
As you can see, we’re packing in the Nutella AND the chocolate in this recipe. Totally not diet-friendly, but I doubt anyone who came to this recipe expected such.
Let’s start with the easiest bit: the 2-ingredient crust! We’re gonna need enough crumbs to cover the bottom and the sides of the pan, so about 36 Oreos.
Throw all of the Oreos (with the filling) into a food processor and pulse until you’re left with very fine crumbs. If you don’t have a food processor, you can throw the Oreos into a large ziplock bag and just wack it with a rolling pin until they’re completely crushed.
Now mix in the melted butter. Since we kept the filling in to hold some of the crumbs together, we only need 6 tablespoons of butter to help hold the rest. Press the crumbs into the bottom and up the sides of the pan, pre-bake for 10 minutes then set it aside while you prepare the filling.
Creamy Nutella Cheesecake Filling
Just one look at a slice of this cheesecake can tell you how insanely creamy it is! This is because we use 2 full cups of Nutella in the batter!
The cheesecake batter is as simple to make as all of my other cheesecakes. Start by beating the cream cheese, then add in the sugar, cornstarch (prevents cracking) and a bit of salt to cut back some of the sweetness the 2 cups of Nutella will surely add.
With all of that Nutella, we really don’t NEED the sour cream. However, I still threw in ½ cup to create that ultra-creamy texture. Some vanilla, for flavour, then the eggs. Once the batter is made, pour it into the crust and prepare your water bath.
Prepare the Water Bath 3 Ways
A few days ago, a reader asked me if they could skip the water bath in my cheesecake recipes. The answer is NO! I mean, you can but you won’t end up with the same moist and creamy results.
A cheesecake needs to be baked in a humid environment. I’ve baked a cheesecake without a water bath before and the dryness of the oven caused the cheesecake to crack and bake up dry. The steam from a water bath allows the cheesecake to bake up nice and creamy.
So here are 3 ways you can prepare a water bath:
- Basic Method: double wrap your pan in a large sheet of heavy duty foil and place it into a large pot filled with boiling water.
- My Method: instead of foil, place your springform pan in a slightly larger round pan or pot and place that into the pot of boiling water. Completely protects your cheesecake!
- Easy Method: don’t place your pan IN the water, place the water UNDERNEATH your pan! All we need from the water bath is the steam, so simply fill a large pan with boiling water and place it on the bottom oven rack underneath the cheesecake.
Bake the cheesecake for 1 hour and 15 to 1 hour and 25 minutes. Then let it cool in the turned off oven for 30 minutes. Crack the door and let it cool for another 30 minutes. Let it sit at room temperature to cool completely, then refrigerate it overnight. This slow cooling method is KEY for preventing cracks.
Nutella Hazelnut Ganache
Some of you have already been introduced to my silky Nutella Ganache recipe. It was one of the first recipes I posted on this site! This time I gave it a little upgrade by stirring in loads of chopped roasted hazelnuts!
The ganache is made the same as regular ganache, just combine the Nutella and heavy cream together in a bowl and microwave in 30 second intervals for 1 minute. Stir it slowly until the cream and Nutella have completely combined.
Fold in the chopped hazelnuts, then pour that thick chunky goodness onto your cheesecake and let it set in the refrigerator. Just look at this beauty!
Now we’ve gotta turn this Nutella cheesecake into the ULTIMATE Nutella Cheesecake, so decorate the edges and middle with chocolate whipped cream. Then place a Ferrero Rocher onto each swirl. As a final optional, but highly recommended touch, drizzle on some melted Nutella!
Now that’s what I call a Nutella Paradise.
Craving More Nutella Desserts? Check these out:
- No-Churn Ferrero Rocher Nutella Ice Cream
- Ferrero Rocher Nutella Fudge Brownies
- Nutella Pretzel Fudge Brownies
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Let’s get baking!
- 3 cups Oreo crumbs (about 36 whole Oreos)
- 6 Tbsp unsalted butter, melted
- 3 (8oz) packages cream cheese (24 oz), softened to room temperature
- 1 cup granulated sugar
- 1 Tbsp cornstarch
- ¼ tsp salt
- 2 cups Nutella
- ½ cup sour cream, room temperature
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
Nutella Hazelnut Ganache:
- 1 cup Nutella
- ½ cup Heavy Whipping cream
- ¾ cup chopped hazelnuts
Chocolate Whipped Cream:
- 1 cup heavy cream, chilled
- ⅔ cup powdered sugar
- ¼ cup unsweetened cocoa powder, sifted
- ½ teaspoon pure vanilla extract
- 15 Ferrero Rochers
- Melted Nutella, for drizzling
For the Crust:
- Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
- In a food processor, crush Oreos into fine crumbs-you should have about 3 cups.
- Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated.
- Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the pan.
- Bake crust in preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F. Set aside to cool.
- Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
For the Nutella Cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy.
- Add sugar, cornstarch and salt and continue to beat on low speed until completely combined and smooth.
- Scrape down the sides of the bowl and add Nutella, sour cream and vanilla and continue beating until smooth and combined.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Pour into prepared pan and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 20 minutes to about 1 hour and 30 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This slow cooling helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil or pot. Run a knife around the edge of the pan so the cheesecake is not sticking to the sides and allow to cool completely on a rack.
- Loosely cover with plastic wrap and refrigerate until firm and chilled, about 8 hours or preferably overnight.
For the Nutella Hazelnut Ganache:
- In a heat safe bowl, microwave the heavy whipping cream and Nutella in 30 second intervals, stirring after each until mixture is completely combined and smooth. Fold in chopped hazelnuts.
- Pour ganache over chilled cheesecake and spread into an even layer. Return to the refrigerator to set while you prepare the whipped cream.
For the Chocolate Whipped Cream:
- Whip the chilled cream, powdered sugar, cocoa and vanilla until it reaches stiff peaks, about 3-4 minutes.
- Remove cheesecake from refrigerator and remove the springform pan ring. Transfer to a serving platter.
- Scoop whipped cream into a piping bag fitted with a large star tip and pipe swirls around the cheesecake and in the middle.
- Place Ferrero Rochers onto each swirl and drizzle the tops with melted Nutella, if desired. Enjoy!!!
- Storage: Cheesecake is best stored for 3-4 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 667Total Fat: 41gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 115mgSodium: 172mgCarbohydrates: 68gFiber: 4gSugar: 56gProtein: 8g
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