Nutella Cheesecake

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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.

A slice of Nutella Cheesecake next to a fork on a white plate
Nutella Cheesecake with a slice removed on a white cake stand

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.

A slice of Nutella Cheesecake with a bite removed next to a fork on a white plate

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!

A slice of Nutella Cheesecake next to a fork on a white plate

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.

Print
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Nutella Cheesecake with a slice removed on a white cake stand
Recipe

Nutella Cheesecake

  • Author: Lindsay
  • 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

CRUST

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!

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122 Comments
  1. Mike Sutter

    Holy smokes. Not too hard to make, and elicited a few genuine laughs due to the sheer amount of Nutella involved (basically one of the big 1kg/2.2lb jars). But this was FANTASTIC. Deep rich chocolate hazelnut flavor, an excellent Oreo crust. And it worked fantastically well using gluten-free Oreos and Bob’s Red Mill gluten free 1:1 flour.

    The chocolate whipped cream has so much cocoa in it that it’s more of a buttercream/frosting consistency but I certainly have no problem with that. And the GANACHE… stuff of dreams. Stole the show when desserts hit the table on Christmas. A++++ recipe.






  2. Jess

    If I made this with a brownie bottom layer, do you think the bake time would be the same? 1 1/2 and then the 30 closed 30 cracked method?

  3. Gayle

    This cheesecake was so yummy! Very rich and creamy, not too sweet.
    Can you please tell me how do make mini ones?






    1. Lindsay

      I’m so glad you enjoyed it! Mini cheesecakes would be similar to my mini chocolate cheesecakes. You could actually use those crust ingredients and directions. The filling of the Nutella cheesecake could be cut in half for about 12 minis. Bake time would be similar, but a few minutes longer. I hope that helps!

    1. Lindsay

      I highly recommend it. They help prevent cracking, over-browning of the cheesecake, and prevent it from falling in the middle as it cools. Here’s my post on water baths, if you’d like to read more.

  4. Candace

    This looks great, I can’t wait to try it for a friends birthday. For the cookie crumbs, did you use whole oreos, with the filling, or just the black wafer part? Thank you!

  5. Cassie

    I love your reciepes ❤️ been a fan of urs following even through Instagram 😊 may i know if I half the recipe the tin size would be 7″ ? N how much time should I keep for baking .. thank you






  6. Ann Shearer

    I have made this cheesecake several times and my family and friends love it.
    Is it possible to use this recipe to make mini cheesecakes? My concern is in the baking time…thank you

    1. Lindsay

      I’m so glad it’s a hit! Yes, you could make mini cheesecakes. I’d have a look at my mini cheesecakes recipe. The process and baking time will be similar, you just may need to add 3-5 minutes to the initial bake time.

  7. Bill Pohlman

    This recipe is a showstopper! Everytime I make this recipe (5th time now) once served the room goes silence-people are speechless at its looks and taste. Give it a try you definitely will not be disappointed.






  8. Kae

    I made this for a friend’s birthday, I used a 6 inch pan and made mini cheesecakes in mini loaf pans with the rest of the ingredients. I got SO many compliments on it, it was beautiful and delicious.






    1. Tilii

      Hello:)
      I have a question did you bake the cupcakes in a water bath like you put the cupcake pan in a water bath or did you just bake them without the water bath?
      thank you<33






  9. Allison

    Love this recipe but wish the video showed a jiggle test or had advice on knowing if it was done because I did the 90 minutes, waited the 30 minutes with the door closed after turning the oven off then cracked the door for 30 minutes and it was super undercooked for me 🙁 like liquid in the middle still I don’t know what happened so I had to start over

    1. Lindsay

      I’m actually working on a post that shows that in a video. I’m sorry you had trouble. I’m surprised it was that under baked when you cut into it after baking it for so long. Makes me wonder if something was off. In the meantime though, you want to look for the majority of the cheesecake to be relatively set. It’s only the inner two or 3 inches that should still jiggle. And you don’t want it to be like a wavy undercooked wiggle, but a gentle somewhat set one. I hope that makes sense.

  10. Olivia

    The first time I made this recipe it was intimidating, and when I tasted it I felt like it was a tiny taste of heaven. This is the perfect Nutella cheesecake recipe. The only other ones I’ve seen have a plain cheesecake topped with Nutella but that’s not what I was looking for. I was so excited this one had it in the actual batter. Everyone that has tested this has complimented it saying it tastes like it’s from a restaurant. I love the homemade Oreo crust, it’s the perfect ratio in the recipe of cookie:butter. Everything in this recipe is written straightforward, I love it! This recipe went into my recipe book that I plan to pass down to my daughter one day. We simply love it.






  11. Kristen

    great recipe! makes a very rich cheesecake. i halved it and baked in a 6” springform pan for an hour (plus 30 min with the oven off and 30 with it cracked open). i also sprinkled chopped up toffee on top for a little crunch.






Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29