Introduction

This Nutella Cheesecake is a rich and creamy dessert perfect for chocolate lovers. Combining a crunchy Oreo crust with a smooth Nutella-infused filling and a luscious ganache topping, it’s a showstopper for any occasion.

A rich chocolate cake with three visible layers starts with a dark, crumbly base. The second layer is smooth and glossy milk chocolate ganache, topped by a thick, creamy chocolate mousse. The top is decorated with eight swirls of dark chocolate cream, each adorned with a round chocolate candy covered in small nut pieces. Crushed nuts and chocolate drizzle are scattered over the top and sides, adding texture. The cake sits on a white plate on a white marbled surface with some crumbs around it. 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 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: In a small bowl, combine Oreo cookie crumbs and melted butter. Press the mixture evenly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 8-10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to protect it during the water bath.
Step 4: Reduce oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined. Scrape down sides of the bowl as needed.
Step 6: Add 2 cups Nutella and vanilla extract. Mix on low speed until fully incorporated.
Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl as needed. The batter will be thick and slightly sticky.
Step 8: Pour the batter evenly into the prepared crust.
Step 9: Place the springform pan inside a larger baking pan. Fill the outer pan with warm water halfway up the sides of the springform pan, ensuring water doesn’t enter the foil-covered sides.
Step 10: Bake for 1 hour and 30 minutes. The center should be set but slightly jiggly.
Step 11: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling.
Step 12: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 13: Remove the cheesecake from the oven and water bath wrapping. Refrigerate until firm, at least 5-6 hours or overnight.
Step 14: Remove the cheesecake from the springform pan and place it on a serving dish.
Step 15: For the Nutella ganache, combine 1 cup Nutella, chocolate chips, and 1/2 cup plus 1 tbsp heavy whipping cream in a medium bowl. Heat in 15-20 second increments, stirring between each, until smooth and melted. Cool for 5-10 minutes.
Step 16: Pour about half the ganache over the center of the cheesecake, gently spreading toward the edges. Refrigerate until the ganache firms.
Step 17: To make the chocolate whipped cream, whip the cold heavy whipping cream, cocoa powder, powdered sugar, and 1/2 tsp vanilla extract on high speed until stiff peaks form.
Step 18: Pipe the whipped cream around the cheesecake’s edges, drizzle remaining ganache over the top, and decorate with Ferrero Rocher candies if desired.
Step 19: Refrigerate until ready to serve. Enjoy within 3-4 days for best flavor and texture.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and prevent cracks.
Covering the pan with foil during the water bath keeps water from seeping into the crust.
For a nut-free version, substitute Nutella with a chocolate spread or homemade chocolate hazelnut-free alternative.
Gently fold eggs into the batter without overmixing to avoid cracks.
Adding a splash of espresso powder to the ganache enhances the chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from drying out or absorbing other odors. When ready to serve, you can let it sit at room temperature for 10-15 minutes for easier slicing. Leftover ganache can be warmed gently and served alongside slices.

How to Serve

The image shows a slice of chocolate cheesecake with four visible layers on a white plate with a detailed edge design, set on a white marbled texture. The bottom layer is a dark brown, crumbly crust. Above that is a thick, smooth milk chocolate cheesecake layer in light brown. The third layer is a slightly shiny, darker chocolate ganache spread thinly on top. The top layer consists of rich, swirled dark chocolate whipped cream with two round chocolate-covered nuts placed on top, and some chocolate drizzle and small crunchy bits sprinkled over the dessert and plate. A fork rests beside the slice on the plate. In the background, a larger portion of the same cake is blurred but visible. 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. This helps the flavors to meld and the cheesecake to set properly.

How do I prevent the cheesecake from cracking?

Beating the batter on low speed, using room temperature eggs, baking in a water bath, and letting the cheesecake cool slowly in the oven are key steps to minimize cracking.