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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
