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5 from 1 vote

Nutella Cheesecake Recipe

If you love the creamy texture of cheesecake and the rich, nutty flavor of Nutella, this Nutella Cheesecake recipe is for you! Perfect for any special occasion or a sweet treat on a hot summer day, this cheesecake will satisfy your dessert cravings!
Prep Time10 minutes
Cook Time1 hour
Cooling Time6 hours
Total Time7 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Amy Nash

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

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.

Nutrition

Calories: 856kcal | Carbohydrates: 88g | Protein: 9g | Fat: 52g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 191mg | Potassium: 473mg | Fiber: 5g | Sugar: 68g | Vitamin A: 767IU | Vitamin C: 0.3mg | Calcium: 133mg | Iron: 5mg

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