Nutella Cheesecake Recipe

Introduction

This Nutella Cheesecake is a luscious dessert that combines creamy cheesecake with the rich, chocolate-hazelnut flavor of Nutella. Perfectly smooth and topped with a glossy Nutella glaze, it’s sure to satisfy any sweet tooth.

Ingredients

• 25 chocolate sandwich cookies (crushed into crumbs)
• ¼ cup unsalted butter (melted)
• 24 ounces cream cheese (softened)
• ¾ cup granulated sugar
• 2 cups Nutella
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• ¾ cup heavy cream (room temperature)
• 4 large eggs (at room temperature & lightly beaten)
• ½ cup heavy cream (for glaze)
• 1 cup Nutella (for glaze)

Instructions

1. Step 1: Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
2. Step 2: Combine the crushed cookie crumbs and melted butter. Press the mixture firmly into the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes, then set aside to cool.
3. Step 3: Reduce the oven temperature to 300ºF.
4. Step 4: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add 2 cups Nutella, vanilla extract, and salt. Beat on low speed until well blended.
5. Step 5: With the mixer on low, slowly add ¾ cup heavy cream and mix until fully incorporated. Using a spatula, gently fold in the lightly beaten eggs just until combined.
6. Step 6: Pour the filling over the cooled crust. Place the springform pan inside a roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
7. Step 7: Bake for 1 hour or until the edges are set and the center slightly jiggles. Turn off the oven and leave cheesecake in the water bath for another hour.
8. Step 8: Remove the cheesecake from the water bath. Run a small knife around the edges to loosen it from the pan. Allow to cool completely to room temperature, then refrigerate overnight.
9. Step 9: To make the glaze, remove the cheesecake from the pan and place on a wire rack over a baking sheet. Heat ½ cup heavy cream in a small saucepan over medium-low heat until it begins to simmer.
10. Step 10: Remove from heat and stir in 1 cup Nutella until smooth. Pour the glaze immediately over the cheesecake, smoothing the top and letting it drip down the sides. Refrigerate for at least 1 hour until set.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better texture.
• Wrap the springform pan well with foil to prevent water from leaking in during the water bath.
• For extra crunch, add chopped hazelnuts to the crust or sprinkle on top before glazing.
• Try swapping half of the Nutella with peanut butter for a nutty twist.

Storage

Store the Nutella cheesecake covered in the refrigerator for up to 4 days. To reheat slightly, let slices sit at room temperature for 15–20 minutes or microwave briefly, but avoid overheating to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight to fully set and develop flavor. You can also prepare it up to 2 days in advance and keep it refrigerated.

What if I don’t have a springform pan?

A springform pan is best for cheesecakes to allow easy removal without damaging the cake. If you don’t have one, line a regular cake pan with parchment paper extending beyond the edges to help lift out the cheesecake.

Nutella Cheesecake Recipe

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★★★★★

4.9 from 117 reviews

• Author: Aiden
• Total Time: 12 hours 40 minutes
• Yield: 12 servings 1x

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Description

This luscious Nutella Cheesecake features a rich chocolate cookie crust and a creamy Nutella-infused cream cheese filling, topped with a smooth Nutella glaze. Baked in a water bath for a silky texture, this decadent dessert is perfect for chocolate and hazelnut lovers looking for a show-stopping treat.

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Ingredients

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Crust

• 25 chocolate sandwich cookies, crushed into crumbs
• ¼ cup unsalted butter, melted

Filling

• 24 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 cups Nutella
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• ¾ cup heavy cream, room temperature
• 4 large eggs, at room temperature & lightly beaten

Glaze

• ½ cup heavy cream
• 1 cup Nutella

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Instructions

1. Make the crust: Preheat your oven to 350ºF and adjust the rack to the lower third of the oven. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil tightly to prevent leaks. Mix the crushed chocolate sandwich cookies with melted butter until combined. Press this mixture firmly into the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Prepare the filling: Lower the oven temperature to 300ºF. In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until the mixture is completely smooth and creamy. Add the Nutella, vanilla extract, and salt, then mix on low speed until well blended and smooth, scraping down the bowl as needed.
3. Add cream and eggs: With the mixer still on low, slowly incorporate ¾ cup of room-temperature heavy cream. Mix until fully incorporated. Using a silicone spatula, gently fold in the lightly beaten eggs just until combined to avoid overmixing and incorporating excess air.
4. Bake in a water bath: Pour the batter over the crust in the prepared springform pan. Place this pan inside a larger roasting pan and carefully fill the roasting pan with hot water until it comes halfway up the sides of the cheesecake pan, creating a water bath for even baking and preventing cracks. Bake for 1 hour or until the edges are set but the center still has a slight jiggle.
5. Cool and refrigerate: Turn the oven off and leave the cheesecake inside the water bath in the oven for an additional hour. Remove from the water bath, run a small knife around the edges to loosen the cake from the pan, and let it cool completely to room temperature — it should feel cool, not warm. Refrigerate the cheesecake overnight to fully set.
6. Make the glaze: Remove the sides of the springform pan and place the cheesecake on a wire rack set over a baking sheet. In a small saucepan, gently heat ½ cup heavy cream over medium-low heat until it just begins to simmer. Remove from heat and stir in 1 cup of Nutella until the mixture is completely smooth.
7. Apply the glaze: Immediately pour the Nutella glaze over the top of the cooled cheesecake. Use an offset spatula to spread the glaze evenly, allowing it to drip down the sides for an elegant finish. Refrigerate for at least 1 hour until the glaze is set before serving.

Notes

• Room temperature ingredients help achieve a smooth and creamy filling without lumps.
• Wrapping the springform pan tightly with foil prevents water from the bath leaking into the crust.
• The water bath baking method ensures gentle and even cooking, preventing cracks in the cheesecake.
• Allowing the cheesecake to cool gradually in the oven improves texture and reduces cracks.
• Refrigerate overnight for best flavor and firmness.
• The glaze adds an indulgent glossy finish but can be omitted for a simpler presentation.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutella cheesecake, chocolate cheesecake, hazelnut dessert, baked cheesecake, Nutella dessert