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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!
Hi Lindsay,
I made this last year and loved it! I wanted to try out regular graham crackers this time for the crust, do you think it will still come out okay?
Thanks so much
So glad you loved it! Here is my graham cracker crust recipe. https://www.lifeloveandsugar.com/graham-cracker-crust-recipe/
Hi i’m planning on making this for Christmas, but I had two questions. For the crust do you use single or double stuff Oreos? Also, if I am using the gram measurement, would I weigh the Oreos before or after crushing? Thanks!
Regular stuff, not double. And they should weigh the same either way, but I usually weight them before I crush them.
For heavy whipping cream, all I can get in Canada is 35. Percent fat, is this an issue?
I think it should be fine.
When you make your crust do you use the cream inside the cookies too?
Yes, I do.
Do you think this cheesecake would freeze ok? I am going out of town but wanted to make this for my son before I left (3 days before).
Yes, it should be fine.
Amazing recipe!!! my favorite cheesecake so far! I used the new hazelnut oreos instead of plain oreos.
This is very good. Surprisingly, not too sweet. I’m considering trying this with a graham cracker crust & strawberries on top, since I feel like the Oreos & Ferrero compete with the Nutella a bit.
Watch you cooking time when trying this. Perhaps it’s the altitude where I live or my oven, but I only baked this for an hour, though the recipe calls for an hour & a half.
My 13yo picked out and made this recipe for her best friends birthday and I’m awestruck at just how amazing it turned out! I wish I could share a picture. This recipe is beyond belief, so instructive and rich with detail which made it easy to follow. The results are drool-worthy. Thank you!
This was amazing!! So rich and so Nutella. Not too sweet! Make it! You won’t regret it.
My hubby made this for Mother’s Day. He said it was easy to make despite all of the extra steps. The results were outstanding. My family has fairly high standards when it comes to desserts. This recipe is top notch. He used chocolate filled Oreos for the crust. The dollops of whipped cream on top are unnecessary.
I’m so glad you enjoyed it!
My cheesecakes are the number 1 requested birthday dessert from my family. I made this yesterday and was told it was the best I’ve ever made! So decadent. ❤️
Wonderful! So glad to hear that!
Oh my goodness!!!!!! Never ever have I made a cheesecake as good as this one!!!! Your water bath technique and instructions were so clear and simple to understand! I made this for my family for Easter and now EVERYONE want me to make it for them! Perfect consistency and as good as any restaurant! I almost cried, I was so pleased with the result! Thank you for this recipe! I give it an A+++!!!
The instructions are so clear and the cheesecake was surprisingly easy to make! Very delicious as well.
Made this cake yesterday as my daughter requested nutella cheesecake for her birthday and she really loved it. At first I’m scared cause I never make a cheesecake before so happy that it turned out perfect. Actually while reading the recipe Im a bit shocked with the amount of Nutella I need but surprisingly it’s not too sweet. Thanks for sharing this recipe this I will be definitely keep it😍
Hi! I’m thinking of doing this recipe. Just one question, what if I were to put some heavy cream in the Nutella filling? How would it affect the filling? Would it be more of a mousse-like texture? Or would it maintain the usual cheesecake-like texture?
I’m not sure, since I didn’t try it. I would stick with the recipe as written.
This was a wonderful recipe and very easy to follow! I made mine gluten free with gf Oreos and gf flour and it turned out beautifully! I didn’t use all of the chocolate topping but I did use some (I just had a thinner layer on top) and it was so so good! Thank you for sharing your recipe!
So glad you enjoyed it!