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Nutella Cheesecake Recipe

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★★★★★

4.6 from 103 reviews

This Nutella Cheesecake features a rich and creamy Nutella-infused filling atop a crunchy Oreo crust, baked in a water bath to ensure a perfectly smooth texture without cracks. Topped with a decadent Nutella ganache and chocolate whipped cream, this dessert is a chocolate lover’s dream, finished with optional Ferrero Rocher candies for an elegant touch.

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

Ganache

  • 1 cup (240ml) 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

Optional Garnish

  • Ferrero Rocher candies

Instructions

  1. Prepare Crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs with melted butter in a small bowl, then press the mixture evenly into the bottom and slightly up the sides of the pan. Bake for 8-10 minutes, then set aside to cool.
  2. Prepare Pan for Water Bath: Cover the outside of the springform pan with aluminum foil to prevent water from seeping in during baking. Set the pan aside.
  3. Adjust Oven Temperature: Reduce oven temperature to 300°F (148°C) for baking the filling.
  4. Mix Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down the sides. Add Nutella and vanilla extract, mixing on low until combined. Add eggs one at a time, mixing slowly after each addition and scraping down the sides as needed. The batter will be thick and sticky.
  5. Assemble and Bake: Pour the filling evenly into the prepared crust. Place the springform pan inside a larger pan and add warm water to the larger pan, filling it halfway up the sides of the springform pan without reaching above the foil. Bake for 1 hour and 30 minutes until the center is set but still slightly jiggly.
  6. Cool in Oven: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooking. Then crack the oven door open and cool the cheesecake for another 30 minutes to prevent cracking.
  7. Refrigerate: Remove cheesecake from oven and water bath, unwrap foil, and refrigerate for 5-6 hours or overnight until firm.
  8. Remove and Prepare Ganache: Remove the cheesecake from the springform pan and place it on a serving dish. In a medium bowl, combine Nutella, chocolate chips, and heavy cream. Heat in 15-20 second increments, stirring after each, until melted and smooth. Let cool for 5-10 minutes.
  9. Apply Ganache: Pour about half of the ganache in the center of the cheesecake, gently spreading it mostly to the edges. It will continue to spread as it cools. Refrigerate until the ganache firms.
  10. Make Chocolate Whipped Cream: In a large bowl, whip cold heavy cream, cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  11. Decorate Cheesecake: Pipe the whipped cream around the outer edge of the cheesecake. Drizzle some of the remaining ganache on top and garnish with Ferrero Rocher candies if desired. Serve any remaining ganache alongside slices.
  12. Final Chill and Serve: Refrigerate the finished cheesecake until ready to serve. It’s best enjoyed within 3-4 days for optimal freshness.

Notes

  • Use room temperature ingredients to ensure smooth batter and prevent lumps.
  • Low-speed mixing reduces air incorporation, preventing cracks on the cheesecake surface.
  • Water bath baking creates gentle, even heat to keep the cheesecake creamy and crack-free.
  • Wrapping the pan in foil is essential to prevent water from leaking into the crust during baking.
  • Allow the cheesecake to cool slowly in the oven to avoid sudden temperature changes that can cause cracks.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • The ganache can be made ahead of time and stored chilled until ready to use.
  • Pipe the whipped cream using a piping bag for a professional finish or spread with a spatula if preferred.
  • The cheesecake can be stored covered in the refrigerator for up to 4 days; do not freeze as texture may suffer.

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

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