Nutella Cheesecake

This Nutella Cheesecake delivers a thick, creamy texture with rich chocolate hazelnut flavor in every bite. Nestled in a crisp Oreo crust and crowned with glossy Nutella ganache, this dessert transforms simple ingredients into an extraordinary experience. The dense, velvety filling perfectly balances sweetness with the unmistakable Nutella taste that chocolate lovers crave.

I first made this cheesecake for my sister's birthday gathering last summer. Everyone fell silent after the first bite, then immediately asked for the recipe. Even my nephew who claims to dislike cheesecake devoured his slice and reached for seconds. The texture is unlike any standard cheesecake - somehow both lighter and more intense at the same time.

Essential Ingredients

• 2 cups Nutella for filling: The star ingredient provides both flavor and unique texture. Look for genuine Nutella rather than store brands for the most authentic taste.
• 3 blocks (24 oz) cream cheese: Always use full-fat cream cheese at room temperature for the smoothest texture without lumps. Cold cream cheese will create a grainy filling.
• Oreo cookies for crust: The chocolate cookie pairs perfectly with the Nutella filling. Keep the cream filling intact when crushing them - it helps bind the crust.
• 1 cup Nutella for ganache: Creates a silky topping that sets beautifully. Reserve some for drizzling when serving.
• Heavy whipping cream: Must be at least 36% fat content to properly thicken the ganache and whipped cream topping.
• Semi-sweet chocolate chips: Enhances the chocolate flavor in the ganache while balancing the sweetness of Nutella.

Creating Your Masterpiece

Prepare perfect crust

Place Oreo cookies in food processor and pulse until fine crumbs form. Mix thoroughly with melted butter until mixture resembles wet sand. Press firmly into springform pan using flat-bottomed glass. Bake until just set and fragrant.

Mix creamy filling

Beat softened cream cheese, sugar and flour until completely smooth and no lumps remain. Add entire two cups of Nutella, mixing on low speed to maintain dense texture. Incorporate vanilla extract for depth. Add eggs one at a time, barely mixing after each addition to prevent excess air.

Bake with care

Pour thick filling over pre-baked crust, smoothing top with spatula. Prepare water bath by wrapping pan in foil and placing in larger pan with hot water. Bake until edges are set but center still jiggles slightly when moved.

Cool gradually

Turn off oven but leave cheesecake inside with door closed for one hour. Then crack oven door open and leave for additional hour. This slow cooling prevents cracks and maintains perfect texture.

Finish with ganache

Heat heavy cream until just simmering. Pour over Nutella and chocolate chips, allowing to sit briefly before stirring until glossy. Pour half over cooled cheesecake, spreading to edges. Reserve remainder for serving.

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My mother-in-law always claimed cheesecake was too complicated to make at home until I showed her this recipe. The Nutella not only adds incredible flavor but actually makes the cheesecake more forgiving during baking. The texture develops this incredible silkiness that store-bought versions simply cannot match. When I make this for gatherings, I always prepare it the day before to allow the flavors to fully develop overnight.

Perfect Pairings

Fresh raspberries or strawberries provide a beautiful tart contrast to the rich chocolate-hazelnut flavor. Consider serving small slices with strong coffee or espresso to balance the sweetness. For special occasions, a glass of ruby port brings out the chocolate notes while cutting through the richness of the cheesecake.

Flavor Adventures

Consider swapping half the Nutella with peanut butter for a chocolate-peanut butter variation that rivals any candy bar. For a more sophisticated version, add orange zest to the filling and a splash of Grand Marnier to the ganache. During holiday seasons, incorporating crushed peppermint into the crust creates a festive chocolate-mint experience.

Keeping Fresh

Store leftover cheesecake in the refrigerator, covered loosely with foil rather than plastic wrap which can create condensation on the surface. Will remain fresh for up to five days. For longer storage, slice individual portions and freeze on a baking sheet before transferring to airtight container. Thaw overnight in refrigerator for best texture.

This Nutella Cheesecake has become my signature dessert for good reason. The first time I made it, I worried about using so much Nutella, but trust me - every spoonful is necessary for that perfect balance of chocolate and hazelnut. The texture achieves something magical - somehow both lighter than traditional cheesecake yet intensely satisfying. Whether for special occasions or simply because you deserve something extraordinary, this recipe delivers pleasure in every bite.

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Frequently Asked Questions

→ Why do I need to use a water bath for this cheesecake?

A water bath provides gentle, even heat and creates humidity in the oven, which helps prevent the cheesecake from cracking and drying out. This results in a creamier texture and smoother top. The foil around the springform pan is crucial to prevent water from seeping into the crust and making it soggy.

→ Can I use less Nutella in the filling?

You can reduce the Nutella to 1½ cups if desired, but using less may affect both the flavor and texture of the cheesecake. The Nutella provides not only flavor but also structure to the filling. If you want a lighter Nutella flavor, consider swirling some Nutella into a vanilla cheesecake base instead of making a full Nutella cheesecake.

→ Why does my cheesecake need to cool so gradually?

The slow cooling process (turning off the oven, leaving the door closed, then cracking it open) prevents the cheesecake from cooling too quickly, which can cause cracks and a sunken center. Think of it like tempering chocolate - sudden temperature changes can ruin the texture. This gradual cooling helps the cheesecake maintain its structure and smooth top.

→ Can I make this cheesecake without the chocolate whipped cream topping?

Absolutely! The chocolate whipped cream is primarily for decoration and added flavor. You can simply top the cheesecake with the Nutella ganache, or use regular whipped cream instead of chocolate. You could also garnish with chopped hazelnuts or chocolate shavings for a simpler presentation.

→ How far in advance can I make this Nutella cheesecake?

This cheesecake can be made up to 3 days in advance and stored in the refrigerator. For best results, add the ganache no more than 2 days before serving, and add the whipped cream and Ferrero Rocher garnishes within a few hours of serving for the freshest presentation. The cheesecake (without toppings) can also be frozen for up to 1 month.