Nutella Cheesecake

If you love the creamy texture of cheesecake and the rich, nutty flavor of Nutella, this Nutella Cheesecake recipe is for you! Great for making ahead and perfect for any special occasion, this chocolate hazelnut cheesecake is sure to satisfy your dessert cravings!

A side view of a nutella cheesecake topped with chocolate whipped cream and unwrapped Ferrero Rocher candies.

My family is obsessed with Nutella and it’s creamy chocolate hazelnut goodness. I remember having it in high school YEARS before it became a national obsession when a foreign exchange student from Germany brought it to my second-year German class to share with us.

Obviously I had to make a Nutella-inspired cheesecake, complete with Ferrero Rocher balls on top. You can never have enough chocolate hazelnut in your life.

The Nutella cheesecake combines the best of two worlds: the rich, creamy texture of a chocolate cheesecake with the irresistible flavor of a Nutella chocolate ganache! The buttery Oreo crust adds an extra layer of decadence that’s hard to beat.

For more amazing recipes that feature Nutella, check out my Nutella Swirls Banana Bread, Nutella Swirl Ice Cream, Nutella Magic Shell for Ice Cream, Chocolate Nutella Sandwich Cookies, and Gooey Swirled Nutella Brownies!

Why We Love This Recipe

This Nutella Cheesecake offers a perfect blend of creamy cheesecake and rich Nutella flavor, making it a delight for Nutella lovers!
Using Oreo cookies for the crust adds an extra layer of decadence and complements the Nutella filling perfectly!
If you want to go the extra mile, you can even make your own homemade Nutella to use in this recipe.

An overhead image of a slice of nutella cheesecake being removed from the whole cheesecake.

A slice of nutella cheesecake being lifted up with a spatula.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Crushed Oreo Cookies – Form the base of the crust, providing a rich and chocolatey foundation.
Salted Butter, Melted – Binds the Oreo crumbs together to form a cohesive crust.
Cream Cheese – The main component of the cheesecake filling, providing a smooth and creamy texture.
Granulated Sugar – Adds sweetness to balance the tanginess of the cream cheese.
Sour Cream – Enhances the creaminess and adds a slight tang to the filling.
Nutella – The star ingredient, giving the cheesecake its distinctive hazelnut and chocolate flavor. If you’d like to make your own from scratch, check out my Homemade Nutella recipe!
Cornstarch – Helps to stabilize the cheesecake filling.
Large Eggs – Bind the ingredients together and give structure to the cheesecake.
Semisweet Chocolate, Chopped – Used for the ganache topping, adding richness and depth of flavor.
Heavy Cream – Adds richness to both the cheesecake filling and the ganache topping.
Chocolate Whipped Cream – For decorating the top of the cheesecake.
Ferrero Rocher Candies – Garnish the cheesecake, adding an elegant and delicious touch.

Ingredients for making a Nutella cheesecake.

How to Make Nutella Cheesecake

Make crust. Preheat your oven to 350°F. Mix together the Oreo crumbs and melted butter in a large bowl until well combined. Press the mixture into the bottom of a round springform pan to form an even crust. Bake for 5 minutes, then reduce the oven temperature to 325°F.

Combining Oreo crumbs and melted butter in a bowl.

An Oreo cookie crust pressed into a springform pan.

Begin cream cheese mixture. In a large mixing bowl using an electric hand mixer on medium to high speed, beat together the softened cream cheese and granulated sugar until smooth.

Combining bricks of softened cream cheese with granulated sugar in a mixing bowl.

Beaten cream cheese and sugar in a large mixing bowl.

Add filling ingredients. Add in the sour cream, cornstarch, and Nutella, scraping down the sides of the bowl to ensure everything is well incorporated.

Adding sour cream and nutella to cream cheese and sugar in a large mixing bowl.

Add eggs. Beat in the eggs one at a time, ensuring each one is just incorporated before adding the next. Scrape down the sides of the bowl after each addition.
Bake cheesecake. Pour the mixture into the prepared crust. Bake in a water bath at 325°F for 1 hour to 1 hour 20 minutes. Turn off the oven and let the cheesecake sit for 20 minutes before removing it. Allow the cheesecake to cool gradually until it comes to room temperature, then refrigerate for at least 2-3 hours until completely set.

PRO TIP: The easiest, most foolproof approach to a water bath is to nestle your 9-inch springform pan inside a 10-inch cake pan (we don’t mess around with wrapping in foil here), then nest both of those into a larger 12-inch cake pan. Transfer to the oven and carefully pour boiling water (or super hot tap water) into the outer ring of the 12-inch cake pan. This easy, foolproof water bath is the best method I have found for achieving great cheesecake results every time without leaks. Alternatively, you CAN bake this without a water bath, but it will be done about 10-15 minutes earlier.

Adding eggs one at a time to make a nutella cheesecake.

A nutella cheesecake ready to go into the oven.

Prepare ganache. In a small saucepan, heat the heavy cream until it is just about to simmer, stirring occasionally. Pour the hot cream over the chopped chocolate and ½ cup of Nutella. Let sit for 5 minutes, then stir until completely melted and smooth. Pour the nutella ganache over the cooled cheesecake and refrigerate until set.

Combining chopped semisweet chocolate and nutella in a glass mixing bowl.

Decorate. Pipe swirls of chocolate whipped cream around the edges of the cheesecake. Garnish with unwrapped Ferrero Rocher candies before serving.

An overhead image of a finished Nutella cheesecake.

Recipe FAQ’s

Can I use a different type of crust?

Yes, you can substitute the Oreo cookie crust with a graham cracker crust or even a chocolate graham cracker crust for a different flavor.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath and ensuring the ingredients are at room temperature can help prevent cracks. If you used a water bath and are still dealing with cracks, it’s usually one of 3 things. First, make sure your cream cheese, sour cream, and eggs all have a chance to come to room temperature. It definitely makes a big difference. Second, don’t overmix the cheesecake batter once you start adding the eggs (no big deal to up the speed of the mixer to get the cream cheese and sugar smooth, but once you start adding eggs you want to mix slowly and just enough to incorporate everything). Third, overbaking and/or cooling the cheesecake too fast. Baking the cheesecake too long can cause cracks but so can pulling a hot cheesecake out of the oven and shocking it in a cold room. Cracking the oven and letting the cheesecake cool slowly can prevent the shock of a temperature change that causes cracks.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and stored in the refrigerator for up to 5 days until ready to serve. Cheesecake also freezes great.

How do I store leftover cheesecake?

Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days.

Can I freeze Nutella Cheesecake?

Yes, you can freeze Nutella Cheesecake, although for best results I would recommend freezing before adding the chocolate whipped cream and decorations, unless you are just freezing leftover slices. Wrap it tightly in plastic wrap and aluminum foil before freezing. The whole cheesecake or individual slices can be frozen for up to 3 months when properly protected. Thaw overnight in the fridge before serving.

An overhead image of half of a Nutella cheesecake.

A cross section of a Nutella cheesecake on a white plate.

Tips for Success

Make sure all your ingredients are at room temperature before mixing to ensure a smooth batter.
Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks.
Bake the cheesecake in a water bath to maintain even baking and prevent cracks.
Let the cheesecake cool gradually by turning off the oven and leaving the door slightly open.

A whole Nutella cheesecake on a white plate with plates and forks nearby.

A slice of Nutella cheesecake on a white plate.

A close image of a slice of Nutella cheesecake with a bite taken out of it.

Substitutions and Variations

Crushed Oreo Cookies can be replaced with graham cracker crumbs for a different crust flavor.
Unsalted butter can be used instead of salted butter, just add a pinch of salt to the crust mixture.
You can substitute granulated sugar with brown sugar for a deeper caramel flavor.
Greek yogurt can be used as a lighter alternative to sour cream.
Any chocolate hazelnut spread can be used if Nutella is not available. If you’d like to make your own from scratch, check out my Homemade Nutella recipe!
Milk chocolate or dark chocolate can be used in place of semisweet chocolate for the ganache, depending on your preference.
Ferrero Rocher Candies can be substituted with any chocolate truffles or chopped hazelnuts for garnish.