This post may contain affiliate sales links. Please read my disclosure policy.
This Nutella Cheesecake is thick, creamy, rich and flat out amazing! It’s baked in an Oreo crust and topped with Nutella ganache and I’m totally obsessed with it!
Nutella Cheesecake with Oreo Crust
This cheesecake has been on my mind for a long time. I love cheesecake and Nutella, so it was inevitable that at some point they’d become one. And boy am I happy with how this one turned out! You are going to need to make this – soon!
To get started, you’ll made the crust. It’s an Oreo crust and the chocolate goes perfectly with the Nutella. You don’t need to remove the filling from the Oreos, just grind them into crumbs and combine them with some butter.
Bake the crust for about 8 minutes while you make the filling.
I had to play around with the filling just a bit to make sure I had the texture and flavor right. Nutella can sometimes get a little lost and that’s never a good thing since Nutella is amazing. To make sure that there’s plenty of Nutella, there’s a full two cups in the filling. If you are temped to reduce it, please don’t. I tried it with less and the flavor is just not as good.
How to Make The Best Nutella Cheesecake
So you’ll combine three 8 ounce blocks of cream cheese with some sugar and flour, then add the Nutella and some vanilla extract. Be sure to mix things on low speed so that you don’t add too much air into the batter. The final addition is the eggs.
You might notice that the consistency of the filling is a a little thicker and almost sticky compared to a more normal cheesecake filling. This is totally ok. It’s from the large amount of Nutella.
Add the filling to the crust and bake in a water bath. I know water baths can be annoying, but they really only add a few more steps. And if you’re concerned about the water bath leaking, be sure to check out my post on how to prevent leaking. Water baths help the cheesecake bake more evenly, not crack or fall in the center, as well as keeps them from browning too much.
If the cheesecake looks a little funny on top as it bakes – a little bumpy and lighter in color – it’s ok. Keep going.
How to Cool Your Cheesecake
After baking, there’s a two step cooling process. Part one is the cheesecake remaining in the oven while the oven is off. It slowly begins to cool the cheesecake while continuing to cook it. The second part is still in the oven, but with the door cracked, further cooling the cheesecake slowly so that it doesn’t cool too quickly and crack.
The topping to this Nutella Cheesecake is the Nutella ganache. You can add the ganache prior to refrigerating the cheesecake or after. Either way is fine.
Make the Nutella ganache with another cup of Nutella (you’ll literally use a full 2.2 pound container of Nutella in this cheesecake), some chocolate chips and some heavy whipping cream. Pour about half of it on top of the cheesecake and use the rest to drizzle over the top when decorating it, or serve it with the cheesecake slices.
The finishing touches are some chocolate whipped cream and Ferrero Rocher candies.
You guys, this cheesecake is crazy awesome! All that Nutella gives it the most amazing, dense, creamy texture! I’m so totally in love with it and I know you’ll love it too!
More Delicious Nutella Recipes
Nutella Chocolate Cake
Nutella Cheesecake Cookie Cups
No Bake Nutella Cheesecake
Nutella Fudge Brownies
Nutella Chocolate Cupcakes
No Bake Nutella Pretzel Bars
Chocolate Covered Nutella Pretzel Bites
Nutella Pop Tarts
Watch How To Make It
Read transcript
For help with your cheesecake, check out my 10 tips for a perfect cheesecake.
Nutella Cheesecake
- Prep Time: 1 hour 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Nutella Cheesecake is thick, creamy, rich and flat out amazing! It’s baked in an Oreo crust and topped with Nutella ganache and I’m totally obsessed with it!
Ingredients
Oreo Crust
- 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
- 5 tbsp (70g) salted butter, melted
Nutella 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
Nutella Ganache
- 1 cup (309g) 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
- Ferrero Rocher candies, optional
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
FILLING
1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the Nutella and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be thick and a little sticky.
5. Pour the cheesecake evenly batter into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11. Remove the cheesecake from the springform pan and place on a serving dish.
12. To make the Nutella ganache, add the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes
13. Pour about half of the ganache into the center of the cheesecake and lightly help it spread mostly to the edge of the cheesecake. It will continue to spread a little as it cools. Save the remaining ganache for later.
14. Refrigerate until the ganache is firm, then make the chocolate whipped cream.
15. Add the heavy whipping cream, cocoa powder, powdered sugar and vanilla extract to a large mixture bowl and whip on high speed until stiff peaks form.
16. Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with a drizzle of some of the remaining ganache and Ferrero Rocher candies. If you have ganache remaining, serve it with the cheesecake slices.
17. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Notes
If you’d like to add the Nutella ganache before refrigerating the cheesecake until firm, you can do that instead of waiting until it’s completely cool. Either way is fine.
Nutrition
- Serving Size: 1 slice
- Calories: 671
- Sugar: 59.4 g
- Sodium: 274.2 mg
- Fat: 42.2 g
- Carbohydrates: 67.6 g
- Protein: 10.5 g
- Cholesterol: 119.3 mg
Categories
Enjoy!
Hi Lindsay,
I absolutely love following all your recipes and I cannot wait to try this one! However, I was wondering that if use 2 8 ounces of cream cheese instead of 3 (to make a more smaller one), how would I change all your other measurements too like for instance, the nutella eggs etc
If you’re only using two of the three cream cheese blocks, then you basically want to use 2/3 of the other ingredients. It’s a little hard to do that with four eggs, but you could just use one egg. The cheesecakes won’t rise as much but otherwise will be fine.
I’m sorry, I meant two eggs.
Hi Lindsay, your instructions call for eggs but your ingredients do not – what am I missing?
They’re there. 4 eggs – the last in the ingredients list for the filling.
Thank you!
I am not the best baker and have only made a cheesecake one other time, and this dessert turned out perfectly! It’s so pretty and looks delicious. I am serving it at a Christmas party so haven’t tried it yet, but can’t wait!
Awesome! I’m so glad you’re happy with it!
I made this last night. If it tastes as good as it looks, it should be phenomenal! Very easy to prepare. Thank you for sharing this recipe!
I’m so glad you were happy with it!
Hello! I’m planning on making this this Wednesday for Thanksgiving but was going to convert it to cupcake tins.
What sort of time difference do I need to do for the baking?
I’d suggest looking at some of my other mini cheesecakes, like these, to see an example of cooking and cooling times. It’s quite a bit less.
i was drawn to this gorgeous looking cheesecake, you had my daughter at Nutella! I am baking it this weekend for my daughters birthday on Friday. Can i freeze it and do you have freezing tips if it is freezable. i will add ganache, whipped cream and candies on Friday before we go to dinner. will the whipped topping stay firm?
Thank you for any tips you can offer! I read all your making the cheesecake tips and am enlightened 🙂
I haven’t tried freezing it but I do think it would be fine. I would suggest wrapping it well for freezing and thawing it in the fridge before adding the toppings. The whipped cream should stay just fine. Just be sure to add the full amount of powdered sugar listed. I hope she enjoys it!
Thank you Lindsay! I will check back in with final results from my foodie critics, well mostly just my daughter, she is the one to please this week 🙂
Also, do you use the same ganache to cris-cross the top or a different chocolate sauce?
Yes, I used the same ganache.
Can’t wait to try it tomorrow, made my one today. Just wondering if you can freeze it.
Yes, it should do fine frozen. Just be sure to wrap it well and then thaw it in the fridge.
Made this cheesecake for a party last weekend, was a hit! People were coming back for seconds, wish had made two! Great recipe! Didn’t change a thing!
I’ve made this cheesecake over the weekend and it was delicious. I made it with a brownie bottom and it didn’t last very long.
I’m glad you enjoyed it!
I just want to say thank you! This was my first time making cheescake ever and my family loved it. I have no words to describe how mouth watering this chocolate heaven was. I will be making this again for sure!
Awesome! So glad to hear that!
I was looking for a cheesecake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Thanks! I will leave out the sour cream for this one.
Hi Lindsay! My family are huge fans of your Kahlua cheesecake so I’m excited to try this Nutella recipe. I see there’s no sour cream in this cheese filling. Is this because of the extra Nutella? I’m asking because I like to make one cheesecake batter to split between two 5-inch springform pans. I leave one plain and add flavor to the other one. This worked well with the Kahlua. Will it work for the Nutella, or must I leave out the sour cream? Thanks
Yes, it’s because of all the Nutella. You could try adding in sour cream, but it will take a decent amount longer to bake in the oven for the Nutella cheesecake. Plus, the Nutella cheesecake gets part of its thick, rich texture from not adding sour cream. You can certainly give it a try though.
I love making cheesecake and can’t wait to try your recipe.
Hi Lindsay, my boyfriend and I have been working through a bunch of your recipes and they are so consistently good! We can’t wait to try this one. Have you considered trying to make a pink lemonade cake? I have looked around for recipes, but none of them are as pretty as your cakes. I would love to see your take on it!
I’m so glad to hear you’ve enjoyed the recipes! I’m not sure I’ve really thought about a pink lemonade cake, but I will add that one to the list! Thanks!
Hi Lindsay! This cheesecake looks soooo good! I adore that decoration and I am totally a Nutella fan 😉 So creamy and smooth looking! Would love to try this recipe! Thanks 🙂