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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!
Made this and it came out absolutely fantastic!! Thank you!
Looks amazing – just wondering are the choc chips milk or dark chocolate? I am going to make this today for my sister in laws birthday tomorrow 🙂
I use semi sweet chocolate chips
Made this a few days ago. This may very well be the best dessert I’ve ever made. Unfortunately, mine cracked, but that’s what the ganache is for! Can’t wait to try other cheesecake recipes on the site.
So glad you enjoyed it!
Hello Lindsay! I did tag you in my IG post but im not sure if you can view it since my account is private. Your recipe is so amazing i made this and it was so perfect and beyond delicious!!! Baked half of your recipe and was lazy to do the water bath and it turned out perfect but made some variation on the temperature, bake at 320F for 10 minutes and reduce it to 270F for 40min and I’m using a convection oven. My family loves it!!! Thank you!
Yea, I wouldn’t be able to see it on a private account. So glad you enjoyed the cheesecake though!
This recipe is amazing! I’ve been trying your recipes every chance I get and every one of them has been phenomenal! I always make sure to read all of your tips and I find it very helpful when it’s something I have never made. Thank you for all of your wonderful recipes with tips. My family thinks I’m a rock star but the credit is all yours!
Hello. I made this cake at this weekeend, amazing,,! Thank you!
Hi. This looks delicious! Just wondering for the crust, do you use the whole oreo cookie(including icing) or do you just use the Oreo crumbs Thanks
Yes, leave the filling in the Oreos.
Hi Lindsay! This recipe turned out amazing however I was wondering , what would the cooking time look like if I was to make this in a 6 inch springform pan?
So glad you enjoyed it! I haven’t ever baked a 6 inch cheesecake though, so I’m not sure on times. I’m sorry!
Hi, i would like to follow this recipe for an eggless version. Can anyone guide me how can i replace the eggs.
Hello,
Do I have to wait for the cookie crumb crust to cool completely before I put the filling in?
Hi Lindsay,
Looking forward to trying this recipe. If I need a cake for fewer servings (about 4 servings using a 6 inch pan), should the ingredients be cut in half? a third?
Thanks,
Mona
I recently made a 7 inch cheesecake and did about 2/3 of the recipe, so that’s probably what I’d do.
Hi, do you mind listing 2/3 of the recipe? I wanted to make it with 16 ounces cream cheese…
I made this cake yesterday as it’s my birthday today, and oh my days, what a delicious gift you gave me!
This cheesecake came out amazing and my daughter who’s not that much of a cheesecake lover couldn’t get enough of it and kept begging for more! I can’t wait to try more of your recipes <3
this cheese cake i one of the best cheese cakes i’ve had. i made this cake a few weeks ago for my moms birthday and i was a hit! everyone loved it. the instructions were well written. the crust was simple to make other than using double stuffed instead of regular oreos ( i took some cream out of the mixture) which was my mistake. next the filling was easy to make just make sure your cream cheese is fully softened before you combine. i also added a little bit more of the vanilla for extra flavor . the baking process took awhile but was definitely worth it. after i poured the batter in the baked crust i prepared a water bath(wrapped foil around the pan and placed it in lukewarm water) put it in the oven for suggested time. then i shut the oven off and left it there for 30 then cracked the oven for another 30 as the directions state. i recommend letting it cool for about an hour after you take it out of the oven and then placing in the fridge overnight. i chilled the cake before i put the ganache so it can be set. after the ganache i chilled it for another 30 mins and made the whipped cream after i added the whipped cream i did not put ferrero rochers on top but it tasted delicious was creamy and rich and is forsure one of my favorite cheesecakes definitely worth the hard work!
Hello! I’ll do this for my nephew’s birthday next Tuesday. I’m just wondering if the cream cheese should be at room temperature! Thanks!
Yes, room temperature.
This is probably the best cheesecake I have ever eaten – homemade or out!! It is rich, smooth and so chocolatey. I made this for a family gathering last weekend and it’s requested for another this weekend! It’s not too difficult to made and SO worth the effort! Thanks for sharing!!
That’s so great to hear! I’m glad it was such a hit!
My sister made this cheesecake for my birthday last weekend and it was the BEST cheesecake I’ve ever eaten!! I couldn’t get enough of it!!! So so so good!!!!
Awesome! I’m so glad you enjoyed it!