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!
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.
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.
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.
- 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.
- Add filling ingredients. Add in the sour cream, cornstarch, and Nutella, scraping down the sides of the bowl to ensure everything is well incorporated.
- 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.
- 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.
- Decorate. Pipe swirls of chocolate whipped cream around the edges of the cheesecake. Garnish with unwrapped Ferrero Rocher candies before serving.
Recipe FAQ’s
Yes, you can substitute the Oreo cookie crust with a graham cracker crust or even a chocolate graham cracker crust for a different flavor.
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.
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.
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days.
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.
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.
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.
Nutella Cheesecake
Equipment
Ingredients
Crust
- 2 ½ cups crushed Oreo cookies
- 4 tablespoons salted butter, melted
Filling
- 3 (8-ounce) packages cream cheese softened (24 ounces)
- 1 cup (200g) granulated sugar
- 1 cup sour cream
- 1 ½ cups Nutella
- 1 tablespoon cornstarch
- 4 large eggs
Topping
- 8 ounces semisweet chocolate chopped
- ½ cup Nutella
- 1 cup heavy cream
- Chocolate Whipped Cream
- Ferrero Rocher candies for garnish
Instructions
- Preheat the oven to 350°F. Mix together the oreo crumbs and butter. Pack into the bottom of a round springform pan. Bake for 5 minutes then reduce the oven to 325°F.2 ½ cups crushed Oreo cookies, 4 tablespoons salted butter,
- In a large mixing bowl, beat together cream cheese and sugar, beat until smooth.3 (8-ounce) packages cream cheese, 1 cup (200g) granulated sugar
- Add in the sour cream cornstarch and nutella, scraping down the sides of the bowl afterwards.1 cup sour cream, 1 tablespoon cornstarch, 1 ½ cups Nutella
- Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.4 large eggs
- Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325°F for 1 hour.
- Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
- In a small saucepan, heat the heavy cream until just about to simmer, stirring occasionally.1 cup heavy cream
- Pour the heavy cream over the chopped chocolate and nutella. Stir until completely dissolved and smooth.8 ounces semisweet chocolate, ½ cup Nutella
- Pour the ganache over the cooled cheesecake and refrigerate until set.
- Pipe swirls of chocolate whipped cream and garnish with unwrapped Ferrero Rocher candies before serving.Ferrero Rocher candies, Chocolate Whipped Cream
Notes
Storage & Make Ahead
- Store: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheat: Best served cold, but can be left at room temperature for 15-20 minutes before serving if preferred.
- Make Ahead: Prepare and bake the cheesecake a day in advance, refrigerate overnight, and add ganache and decorations before serving.
I made this for my husband’s birthday and it is one of the best things I’ve ever made! My husband was thrilled. 100% recommend.
Great! What a fun treat to make for his birthday. Glad he was happy.