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Nutella Cheesecake

Course Dessert
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Resting Time 7 hours
Servings 12

Ingredients

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.