Decadent Nutella Cheesecake

Prepare to be captivated by this extraordinary Nutella Cheesecake, a dessert that redefines indulgence with its unparalleled creaminess, rich flavor, and velvety smoothness. Each bite delivers a decadent blend of hazelnut and chocolate, perfectly complemented by a delightful Oreo-hazelnut crust. This isn’t just a cheesecake; it’s an experience that will transport your taste buds to pure bliss. If you’re a devoted Nutella enthusiast, this recipe is an absolute culinary revelation and a must-try masterpiece.

The Ultimate Nutella Cheesecake: A Dessert for Every Celebration

This Nutella Cheesecake is more than just a dessert; it’s a celebration in itself, making it the perfect centerpiece for any special occasion. Its impressive presentation and even more impressive flavor profile are guaranteed to wow your guests. Beyond the lusciously creamy Nutella-infused filling, each cheesecake is crowned with a rich, glossy chocolate ganache. But the indulgence doesn’t stop there – the crust, a crunchy combination of classic Oreo cookies and finely chopped hazelnuts, adds an extra layer of gourmet flavor and texture, setting this cheesecake apart from any other.

Crafting this cheesecake allows you to dive deep into the world of rich flavors and satisfying textures. From the initial crunch of the hazelnut-infused Oreo crust to the smooth, melt-in-your-mouth Nutella cream cheese layer, and finally, the luxurious chocolate ganache that glistens on top, every component is designed to deliver a harmonious symphony of taste. It’s a truly show-stopping dessert that promises an unforgettable culinary journey for anyone who takes a bite.

Close-up of Nutella Cheesecake with a drizzle of chocolate ganache and hazelnut garnish — Indulgent Nutella Cheesecake, beautifully topped with chocolate ganache.

Why This Nutella Cheesecake Recipe is a Must-Try

What makes this particular Nutella Cheesecake stand out? It’s the thoughtful combination of classic cheesecake principles with the iconic, irresistible flavor of Nutella. We’ve fine-tuned every element to ensure a dessert that is not only visually stunning but also incredibly satisfying to eat. The secret lies in balancing the sweetness, ensuring the hazelnut notes from the Nutella and the crunch from the added hazelnuts in the crust truly shine through.

The Perfect Oreo-Hazelnut Crust

Forget plain cookie crumbs! Our crust elevates the classic Oreo base by incorporating finely chopped hazelnuts. This subtle addition introduces a delightful nutty aroma and an extra layer of crunch that beautifully complements the creamy filling. The buttery, dark chocolate cookie base provides the perfect foundation, creating a textural contrast that enhances every spoonful. It’s a simple yet impactful upgrade that makes all the difference.

Silky Smooth Nutella Filling

The heart of this cheesecake is its unbelievably smooth and rich Nutella filling. Made with softened cream cheese, a touch of sugar, heavy cream, and a generous amount of Nutella, this filling is whipped to perfection. The key is to ensure all ingredients are at room temperature for a lump-free, impeccably smooth batter. The subtle vanilla and a pinch of salt bring out the deep chocolate and hazelnut flavors, creating a harmonious blend that is both comforting and sophisticated.

Decadent Chocolate Ganache Glaze

No truly indulgent cheesecake is complete without a glorious topping. Our chocolate ganache glaze is simple to make yet incredibly effective. A rich blend of Nutella and heavy cream, warmed and whisked until perfectly smooth and glossy, this ganache cascades over the cooled cheesecake, adding another layer of intense chocolate-hazelnut flavor and an elegant finish. It also serves a practical purpose, masking any minor cracks that might appear during baking, ensuring your cheesecake always looks pristine.

Expert Tips for Making a Flawless Nutella Cheesecake

Achieving cheesecake perfection can seem daunting, but with these expert tips, you’ll create a showstopper every time. Pay close attention to these details for a perfectly smooth, crack-free, and utterly delicious Nutella Cheesecake:

Invest in a Quality Springform Pan: A reliable springform pan is crucial. Always wrap the bottom and sides thoroughly with heavy-duty aluminum foil. This acts as a protective barrier, preventing any potential leaks, especially vital if you’re using a water bath for baking.
Embrace the Water Bath Method: A water bath (bain-marie) is your secret weapon for an evenly cooked, crack-free cheesecake. The moist heat helps the cheesecake bake gently and prevents the edges from setting too quickly, which often leads to cracks. If a full water bath feels too complex, an alternative is to place a separate roasting pan filled with water on the bottom rack of your oven to create a humid environment. Don’t worry if a tiny crack appears; our beautiful ganache topping will artfully conceal any imperfections!
Room Temperature Ingredients are Non-Negotiable: Ensure your cream cheese and eggs are at room temperature. This is fundamental for a smooth, lump-free batter. Cold ingredients won’t emulsify properly, leading to a textured (and potentially lumpy) filling.
Do Not Overbeat the Filling: Once you add the eggs, mix the batter *just until combined* using a rubber spatula. Over-mixing, especially after eggs are introduced, whips too much air into the batter. This excess air can cause the cheesecake to puff up dramatically in the oven and then fall, resulting in cracks. Gently fold in the eggs to maintain a dense, creamy texture.
Avoid Overbaking: Cheesecake continues to set as it cools. When you remove it from the oven, the center should still be slightly jiggly (like a firm Jell-O). The edges should be set. Overbaking leads to a dry, cracked cheesecake. Trust the process; it will firm up beautifully as it cools and chills.
Chill Thoroughly: Patience is a virtue when it comes to cheesecake. After baking, let it cool completely at room temperature, then refrigerate it for at least 8 hours, ideally overnight. This chilling period allows the cheesecake to fully set and develop its rich texture and flavor, making it easier to slice cleanly.
Quality Nutella Matters: While other chocolate hazelnut spreads can be used, authentic Nutella offers that distinct, beloved flavor profile. Using a good quality spread ensures the best taste in your cheesecake.
Prepare for a Clean Release: After the cheesecake has chilled overnight, run a thin, sharp knife dipped in hot water around the edges of the springform pan before releasing the sides. This ensures a clean, smooth edge and prevents the cheesecake from sticking.

Storage Recommendations

To preserve its freshness and exquisite taste, wrap your Nutella Cheesecake well with plastic wrap. It can be refrigerated for up to 5 days, maintaining its creamy texture and rich flavor. For longer storage, this cheesecake freezes exceptionally well. Wrap it tightly in plastic wrap and then in aluminum foil, and it can be frozen for up to 2 months. Thaw slowly in the refrigerator before serving for the best results.

Individual slice of Nutella Cheesecake, showing layers of crust, filling, and ganache — A perfect slice of Nutella Cheesecake, ready to be enjoyed.

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Explore More Irresistible Nutella Desserts

If you’ve fallen in love with this Nutella Cheesecake, you’re in for a treat! Nutella’s versatility makes it a star ingredient in countless other desserts. Expand your sweet repertoire with these fantastic Nutella-inspired creations:

Nutella Fudge Bars: Chewy, chocolatey, and packed with hazelnut goodness.
Banana Cupcakes with Nutella Frosting: A delightful pairing of moist banana and creamy Nutella.
Nutella Gooey Butter Cake: A rich, gooey, and utterly addictive dessert bar.
No-Bake Nutella Pie: Quick, easy, and incredibly delicious – perfect for summer.
Nutella Brownies: Fudgy brownies swirled with decadent Nutella.
Nutella Cinnamon Rolls: A sweet twist on a breakfast classic.
Nutella Banana Pudding: Southern comfort food meets hazelnut chocolate bliss.

Nutella Cheesecake Recipe

Rated 4.56 out of 5 from 9 votes

Prep Time:

20 minutes

Cook Time:

1 hour

Total Time:

2 hours 20 minutes

Servings:
16

Nutella Cheesecake with chocolate ganache and hazelnut topping

The finished Nutella Cheesecake, a perfect dessert.

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This Nutella Cheesecake is the epitome of dessert perfection: fabulously creamy, incredibly rich, and smoothly decadent with intense Nutella flavor. The crunchy Oreo-hazelnut crust adds an irresistible textural contrast. One bite and you’ll be convinced you’ve found your new favorite cheesecake!

Equipment

Food Processor: Essential for perfectly crushing cookies and chopping hazelnuts.
9-Inch Springform Pan: Crucial for baking and easy release of the cheesecake.
Electric Stand Mixer: For achieving a smooth, well-combined cheesecake batter.
Large Roasting Pan: For the water bath method.

Ingredients

For the Crust:

26 Oreo cookies (about 2 1/2 cups finely crushed)
1/3 cup chopped hazelnuts
5 tablespoons unsalted butter, melted

For the Nutella Filling:

3 (8-ounce) packages cream cheese, softened to room temperature
3/4 cup granulated sugar
3/4 cup heavy cream
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
2 cups Nutella (chocolate hazelnut spread)
4 large eggs, lightly beaten, at room temperature

For the Chocolate Ganache Glaze:

1 cup Nutella
1/2 cup heavy cream

Instructions

Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the crust inside.
Prepare the crust: In a food processor, combine the Oreo cookies and chopped hazelnuts. Process until the mixture is finely ground and resembles coarse sand.
With the food processor running or pulsing, slowly drizzle in the melted butter until the mixture is well combined and holds together when pressed.
Carefully wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil. This is crucial for preventing leaks during baking, especially if using a water bath. Place the wrapped springform pan on a baking tray. Press the Oreo-hazelnut mixture firmly into the bottom of the pan and slightly up the sides to form an even crust.
Bake the crust for 10 minutes at 350°F (175°C). The baking tray underneath will catch any potential leaks and make it easier to transfer.
After 10 minutes, remove the crust from the oven and reduce the oven temperature to 300°F (150°C).
Prepare the filling: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth and creamy, with no lumps. Gradually add the granulated sugar and continue to beat until well combined and fluffy.
Add the heavy cream, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just smooth, making sure to scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
Now, gently beat in the Nutella until the mixture is uniformly smooth and chocolate-hazelnut colored.
Finally, add the lightly beaten eggs. Stir them into the batter with a rubber spatula *just until combined*. It’s crucial not to overmix at this stage, as it can introduce too much air and lead to cracks in the finished cheesecake.
Pour the creamy Nutella cheesecake batter evenly over the baked Oreo-hazelnut crust in the springform pan. Carefully place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. (Alternatively, you can place a roasting pan filled with water on the bottom rack of the oven to create steam, if you prefer not to use a direct water bath for the cheesecake itself.)
Bake the cheesecake for 60 minutes at 300°F (150°C). After 60 minutes, turn off the oven, but do not open the door. Leave the cheesecake in the cooling oven for an additional 60 minutes. This slow cooling prevents sudden temperature changes that can cause cracks.
Carefully remove the cheesecake from the water bath and the roasting pan. Run a thin knife around the sides of the cheesecake to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate overnight (at least 8 hours) before removing the sides of the springform pan. This crucial chilling period ensures the cheesecake is fully set and firm for perfect slicing.
To make the chocolate ganache glaze: Place the Nutella in a medium heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer around the edges. Pour the hot cream over the Nutella. Let it sit for 1-2 minutes, then whisk gently until completely smooth and glossy. Pour the warm glaze evenly over the top of the chilled cheesecake. Use an offset spatula to gently spread it to the edges. Allow the glaze to set for at least 30 minutes in the refrigerator before serving.

Nutrition Information (per serving)

Nutrition information is automatically calculated and should only be used as an approximation.

Did you make this delicious Nutella Cheesecake?
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Recipe adapted from Baked By An Introvert.