Heavenly Nutella Cheesecake Recipe

This Heavenly Nutella Cheesecake is a dreamy dessert that combines rich, creamy cheesecake with the indulgent flavor of Nutella. The velvety filling, perfectly balanced with a buttery graham cracker crust, melts in your mouth with every bite.

In just 30 minutes of prep and an hour of baking, you’ll create a showstopper that’s as stunning as it is delicious. Let it chill for 4 hours to set into a luscious, smooth texture that’s worth the wait.

Each slice offers a heavenly blend of sweet hazelnut chocolate and tangy cream cheese, creating a flavor symphony that’s impossible to resist. The contrast between the crunchy crust and the silky filling makes every forkful a delight.

Perfect for celebrations or a cozy treat, this cheesecake is a guaranteed crowd-pleaser. With a total time of 5½ hours, it’s a labor of love that rewards you with pure dessert bliss.

Ingredients for Heavenly Nutella Cheesecake

• For the Cookie Crust:
  • 30 chocolate wafer cookies (9oz/255g)
  • ½ cup butter, melted (4oz/115g)
• For the Cheesecake Filling:
  • 4 cups cream cheese, softened (32oz/907g)
  • ⅔ cup granulated sugar (5oz/142g)
  • ⅓ cup unsweetened cocoa powder (1⅓oz/37g)
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup Nutella (or any chocolate hazelnut spread), at room temperature (10oz/283g)
  • ½ cup heavy cream (4floz/120ml)
  • 1 tablespoon hazelnut liqueur or vanilla extract
• For the Chocolate Ganache:
  • ⅔ cup bittersweet chocolate, finely chopped (4oz/115g)
  • ¾ cup heavy cream (6floz/180ml)
  • ½ cup hazelnuts, toasted and chopped, for garnish (2½oz/71g)

Step-by-Step Instructions

1. Preheat the oven: Set to 350°F (180°C) and boil a kettle of water.
2. Prepare the pan: Flip the base of a 9-inch springform pan, wrap the outside with heavy-duty aluminum foil, and place it in a large roasting pan. Set aside.
3. Make the crust: Crush the wafer cookies into a fine powder using a food processor or a plastic bag and rolling pin. Mix with melted butter, press firmly into the pan, and refrigerate to set.
4. Make the filling: In a stand mixer with a paddle attachment, beat cream cheese, sugar, cocoa powder, and salt on high for 3-4 minutes until smooth. Scrape the bowl to ensure even mixing.
5. Add eggs: One at a time, mixing well after each addition. Scrape the bowl after each egg.
6. Mix in remaining ingredients: Add Nutella, heavy cream, and hazelnut liqueur (or vanilla extract). Beat until fully combined. Use a spatula to ensure even mixing.
7. Assemble and bake: Pour the batter into the crust, place the pan in the roasting pan, and carefully pour boiling water into the roasting pan until it reaches ⅓ – ½ way up the sides. Bake for 50-60 minutes until the edges are set but the center jiggles slightly. Add 10-15 minutes if needed.
8. Cool and chill: Remove from the water bath, run a knife around the edges, and cool at room temperature for 1 hour. Cover and refrigerate for at least 8 hours or overnight.
9. Unmold and serve: Gently release the cheesecake from the pan using a palette knife and transfer to a serving platter.
10. Make the ganache: Place chopped chocolate in a bowl. Heat cream in a saucepan until simmering, pour over chocolate, and let sit for 5 minutes. Stir until smooth, cool to a thick consistency, and spread over the cheesecake. Sprinkle with toasted hazelnuts.
11. Serve and store: Enjoy with whipped cream. Store leftovers covered in the refrigerator for up to 3 days.

Perfect Pairings: Serving Suggestions

This Heavenly Nutella Cheesecake is a showstopper on its own, but you can elevate it further with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a fruity twist, serve it with a side of raspberry coulis or sliced strawberries. A drizzle of caramel sauce or a sprinkle of sea salt can also add a delightful contrast to the rich flavors.

Storage Secrets: Keeping It Fresh

Store your cheesecake covered in the refrigerator for up to 3 days. To prevent it from absorbing odors, wrap it tightly in plastic wrap or place it in an airtight container. If you need to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight before serving.

Time-Saving Tips for Busy Bakers

To save time, prepare the cookie crust a day ahead and refrigerate it overnight. You can also make the chocolate ganache in advance and store it in the fridge. Simply reheat it gently in the microwave or on the stovetop before pouring it over the cheesecake. Using a food processor for crushing the cookies and mixing the filling can also speed up the process.

Equipment Essentials: Tools You’ll Need

For this recipe, a 9-inch springform pan is essential to ensure easy removal of the cheesecake. A stand mixer or hand mixer will make the filling smooth and lump-free.

Don’t forget a large roasting pan for the water bath, which helps prevent cracks. A palette knife is handy for transferring the cheesecake to a serving platter without damaging it.

Recipe Variations: Make It Your Own

Feel free to customize this cheesecake to suit your taste! Swap the chocolate wafer cookies for graham crackers or Oreos for a different crust. Replace the hazelnut liqueur with amaretto or coffee liqueur for a unique flavor twist.

For a nut-free version, skip the hazelnuts and use vanilla extract instead of hazelnut liqueur. The possibilities are endless!

Heavenly Nutella Cheesecake Recipe

Shaziya

This Heavenly Nutella Cheesecake is a dreamy dessert that combines rich, creamy cheesecake with the indulgent flavor of Nutella. In just 30 minutes of prep and an hour of baking, you’ll create a showstopper that’s as stunning as it is delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 5 minutes mins

Servings 12 servings

Ingredients

  

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For the Cookie Crust

• 30 chocolate wafer cookies (9oz/255g)
• ½ cup butter, melted (4oz/115g)

For the Cheesecake Filling

• 4 cups cream cheese, softened (32oz/907g)
• ⅔ cup granulated sugar (5oz/142g)
• ⅓ cup unsweetened cocoa powder (1⅓oz/37g)
• ½ teaspoon salt
• 4 large eggs, at room temperature
• 1 cup Nutella (or any chocolate hazelnut spread), at room temperature (10oz/283g)
• ½ cup heavy cream (4floz/120ml)
• 1 tablespoon hazelnut liqueur or vanilla extract

For the Chocolate Ganache

• ⅔ cup bittersweet chocolate, finely chopped (4oz/115g)
• ¾ cup heavy cream (6floz/180ml)
• ½ cup hazelnuts, toasted and chopped, for garnish (2½oz/71g)

Instructions

 

• Preheat the oven to 350°F (180°C) and set a kettle of water to boil.
• Make the Cookie Crust: Take a 9-inch (23cm) springform (cheesecake) pan and flip over the base. Cover the outside of the pan with heavy-duty, aluminum foil. Place the whole thing in a large roasting pan and set aside.
• Crush the wafer cookies to a fine powder in the bowl of a food processor. You can also do this step by hand with a plastic bag and rolling pin.
• Pour in the melted butter and mix until evenly combined and press firmly and evenly into the bottom of the springform pan. Place in the fridge to set.
• Make the Filling: With a stand mixer fitted with a paddle attachment, beat the cream cheese, granulated sugar, cocoa powder and salt on high speed for about 3-4 minutes, until completely smooth and lump free. Run a spatula around the bowl to make sure the cream cheese is fully mixed.
• Pour in the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition.
• Add the Nutella, heavy cream and hazelnut liqueur (or vanilla extract) and beat until completely mixed.
• Give the batter a few turns with a spatula to make sure everything is evenly mixed and then spread evenly into the prepared springform pan. Place the cheesecake in the roasting pan in the oven.
• Carefully pour boiling water from the kettle into the roasting pan until the water comes ⅓ – ½ way up the sides of the cheesecake.
• Bake for 50-60 minutes, until the edges of the cheesecake look set but the center still jiggles. (If your cheesecake seems too jiggly then give it an extra 10-15 minutes).
• Remove the cheesecake from the water bath and carefully run a thin knife around the edge to release the cake from the pan. Let cool at room temperature for about an hour.
• Once completely cool, cover the pan and refrigerate the cheesecake for at least 8 hours (or overnight), until completely cold and set.
• When ready to serve, unmold the cheesecake and gently run a palette knife under the cheesecake to loosen it from the pan. Transfer to a serving platter.
• Make the Chocolate Ganache: Place the chopped chocolate in a bowl.
• In a small saucepan over low heat, warm the cream until it comes to a simmer. Remove from the heat and pour over the chopped chocolate. Let sit without stirring for 5 minutes. (be careful not to over heat the cream here)
• After 5 minutes, slowly stir the chocolate and cream together until smooth.
• Let cool to a thick but pourable consistency and spread over the cheesecake. Sprinkle with the hazelnuts before letting the ganache set.
• Enjoy a big slice with some whipped cream. Store leftovers, covered in the refrigerator for up to 3 days.

Keyword cheesecake, chocolate, dessert, easy recipe, Nutella

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