This Nutella Cheesecake is a dream come true—rich and creamy with a chocolate crust and swirls of Nutella throughout. To make it even more decadent, it’s topped with extra Nutella.
Tips for Making Cheesecake
- Room temperature ingredients: Use room temp cream cheese, sour cream, and eggs.
- Add eggs one at a time: Make sure each egg is fully mixed in before adding the next.
- Scrape the bowl: Do this often to ensure a smooth batter without lumps.
- Grease the sides of the pan: This helps the cheesecake come out easily.
- Cool in the oven: After baking, leave the cheesecake in the oven for 1 hour with the oven off to prevent cracks.
- Use a water bath: This helps the cheesecake bake evenly and prevents cracking.
- Don’t remove the springform pan: Wait until the cheesecake is fully chilled before taking it out.
Nutella Cheesecake
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
Chocolate Cookie Crust:
- 2 1/2 cups chocolate graham crackers (crushed)
- 7 tablespoons unsalted butter (melted)
Cheesecake Batter:
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 4 packages (8 oz each cream cheese, softened)
- 3/4 cup granulated sugar
- 1 cup Nutella
- 1/2 cup sour cream
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
For Swirl:
- 3/4 cup Nutella
Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
Topping:
- 1/2 cup Nutella
- 9 Ferrero Rocher candies
Instructions
Chocolate Cookie Crust:
- Preheat the oven to 325°F.
- Crush the graham crackers in a food processor until fine.
- Mix the melted butter with the crumbs.
- Press the mixture into the bottom of an 8” or 9” cheesecake pan (use a deep pan if 8”).
- Bake the crust for 10 minutes, then let it cool.
Cheesecake Batter:
- After baking the crust, grease the sides of the pan.
- Melt the chocolate in the microwave in 15-second bursts, stirring until smooth. Let it cool.
- Beat the cream cheese for 3 minutes on medium speed until creamy.
- Add the granulated sugar and beat for another 2 minutes.
- Scrape the bowl, then beat for another 30 seconds.
- Mix in the sour cream, then scrape the bowl again.
- Add the Nutella and mix until combined.
- Pour in the melted chocolate and mix well.
- Scrape the bowl frequently to avoid lumps.
- Add eggs one at a time, mixing just until combined after each. Don’t overmix to prevent cracking.
- Stir in the vanilla and salt briefly.
Assemble the Cheesecake:
- Pour 1/3 of the cheesecake batter over the cooled crust.
- Drop spoonfuls of Nutella on top and swirl with a knife.
- Pour another 1/3 of the batter on top.
- Repeat with more Nutella and swirl again.
- Add the remaining batter and swirl with the last bit of Nutella.
- Tap the pan to remove air bubbles.
Baking:
- Wrap the bottom of the pan with several layers of aluminum foil.
- Place the pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
- Bake in the preheated 325°F oven for 65-85 minutes.
- Check if done: the center should jiggle slightly, but the edges should be set.
- Turn the oven off and leave the cheesecake inside for 1 hour.
- Transfer to the fridge for at least 6 hours.
- Remove the springform pan ring only after the cheesecake is chilled.
Chocolate Whipped Cream:
- Beat the heavy cream, cocoa powder, and powdered sugar together.
- Start on low and increase to medium-high until thick and stiff peaks form (about 3 minutes).
To Decorate:
- Before serving, spread Nutella on top of the cheesecake.
- Pipe the chocolate whipped cream around the edges.
- Place Ferrero Rocher candies on top.
Notes
- Chocolate grahams: Use chocolate graham crackers, or substitute with chocolate cookies or Oreos. Digestive biscuits also work for a plain crust.
- Storage: Store in the fridge for up to 4-5 days in an airtight container. Freeze for up to 2 months. For longer storage, wrap tightly in plastic after freezing.
- Chilling: Don’t remove the pan ring until after chilling is complete.
- Greasing: Grease the sides of the pan after baking the crust to prevent the crust from becoming soggy and ensure it sticks to the pan properly.
