This decadent Nutella cheesecake with an Oreo crust is rich and creamy with the perfect Nutella flavor. It’s topped with a Nutella ganache for a truly stunning dessert that will impress any dinner guest.
**This post was updated January 21, 2024 with new recipe tips, photos and a slightly updated recipe for an even creamier cheesecake**
Creamy Nutella Cheesecake with an Oreo Crust
This Nutella cheesecake is a serious upgrade on your classic New York Cheesecake or chocolate cheesecake. The chocolate hazelnut flavor is rich, without being too sweet and the texture is incredibly creamy without being too dense. The Oreo crust adds a delicious crunch, then the Nutella ganache topping gives the cheesecake a beautiful glossy finish.
I find that the texture of this baked cheesecake almost verges on mousse-like, making it incredibly satisfying to sink your fork into.
Making Nutella Cheesecake
The ingredients for any cheesecake recipe are pricey, so I’ve included step-by-step photos and recipe tips below to help ensure success.
The incredible texture of this cheesecake is thanks to baking it in a water bath. Before making the crust or filling, you’ll prepare the pan.
- Wrap the outside of a springform pan with a oven bag or slow cooker liner. This is technically optional, but I find it really helps to avoid leaking.
- Then wrap the outside of the pan with aluminum foil. Be sure to wrap the outside at least 4 times so that the bottom and sides are covered, and all the seems are covered. If you didn’t wrap the pan with an oven bag first, then be sure to wrap the pan extremely well with aluminum.
Then it’s time to get on with the crust.
- Crush the whole Oreo cookies (wafers and filling) unit the cookies are fine crumbs. If you have a food processor, you can do this in a few short bursts. If not, place the cookies in a freezer bag and crush them with a rolling pin.
- Then mix the crushed cookies together with melted butter. You can either do this in a bowl with a fork, or add the melted butter into your food processor and do a few more short bursts.
- The mixture is then pressed into the bottom of the prepared pan. You want to create a slight lip around the edge.
- Then bake the crust for about 10 minutes. Baking the crust on its own gives a crunchier crust – which is always a plus.
As the crust is baking, it’s time to make the Nutella cheesecake filling
- First you’ll beat together the cream cheese and granulated sugar until smooth and creamy. This will take a few minutes to ensure that there aren’t any lumps. Be sure to turn off the mixer and scrape down the bottom and sides of the bowl.
- Then beat the Nutella and sour cream into the cream cheese mixture. The mixture will be very thick at this point – which is expected.
- Using a wire whisk, whisk the whisked eggs into the mixture, about ½ at a time. It’s important to whisk the together first and then mix then into the batter by hand to avoid over mixing your cheesecake batter. Over mixing the batter leads to cheesecake cracks.
Then it’s time to bake the cheesecake. This recipe is baked in a water bath – meaning that the cheesecake is baked in the oven surrounded by a large pan or boiling water. The boiling water adds steam to the oven, which keeps in moisture and minimizes swings in temperature. These 2 things combined allow the cheesecake to bake evenly and gently to create an incredibly creamy cheesecake that doesn’t crack or sink in the middle.
- You’ll pour the cheesecake batter into the pan (still wrapped in foil from before), then place it in the middle of a large roasting pan.
- Pour about 1 inch of boiling water into the roasting pan so that the water reaches about ⅓ to ½ way up the sides of the springform pan.
- Then the whole thing goes in the oven to bake for about 50-60 minutes. When the cheesecake is done baking it should still have a slight wobble to it – like the consistency of a bowl of pudding or Jello. To test the doneness, give the pan a gentle nudge to see how it wobbles.
Tips for Making Nutella Cheesecake
Making cheesecake from scratch is surprisingly easy – but it does require some careful preparation. Since the ingredients are pricey – I highly recommend reading through these tips before getting started to ensure success.
- Take your cream cheese, sour cream and eggs out of the fridge 30 minutes before getting started so they can warm up to room temperature. Room temperature ingredients ensure everything mixes together properly.
- Use full-fat brick-style cream cheese and full-fat sour cream. Do not use low fat, low calorie, whipped or spreadable cream cheese.
- If you’re in a pinch – sour cream can be substituted for full-fat, plain Greek yogurt.
- You’ll need a 35.2 oz (1 kg) tub of Nutella for this recipe and will end up with some leftover – 1 ½ cups for the batter and ¾ cup for the glaze on top. I do not recommend using homemade Nutella, as it will not have the same consistency as commercially prepared Nutella and can separate – adding oil to the batter, which you definitely don’t want.
- When making the filling, periodically turn off the mixer and scrape down the sides of the bowl to ensure there are no lumps of cream cheese at the bottom of the bowl.
Make Ahead Tips
The cheesecake will need to cool slowly and then chill in the fridge for at least 6 hours before serving. Therefore, I always bake my cheesecake the day before I plan to serve. Cool it fully while still in the water bath, then cover the springform pan and pop it in the fridge to chill overnight. The next day (when I plan to serve) I’ll make the Nutella ganache topping at any point when I have time. Then I’ll pop the cheesecake back in the fridge until I’m ready to serve. You can also make the Nutella ganache topping right before serving and pour it into a gravy boat. Then let each guest drizzle their slice of Nutella cheesecake with the deliciously creamy Nutella sauce.
For more chocolate cheesecake recipes, be sure to try:
Or for more Nutella recipes – don’t forget these:
Nutella Cheesecake
Equipment
- 9-inch springform pan
- Large Roasting Pan
Ingredients
Oreo Crust
- 30 Oreo cookies wafers and filling
- ⅓ cup unsalted butter (75 grams) melted
Cheesecake Filling
- 20 oz full-fat cream cheese (568 grams) brick style
- ¾ cup granulated sugar (150 grams)
- 1 ¾ cups Nutella
- ¾ cup sour cream (180 grams)
- 4 large eggs whisked
- boiling water for the water bath
Nutella Ganache
- ¾ cups Nutella
- ½ cup heavy cream (120 ml)
- toasted hazelnuts optional, for topping
Instructions
- Preheat the oven to 350F (180C) degrees and position the oven rack in the lower third of the oven.
- Wrap the outside of a 9-inch (23-cm) springform pan with an oven bag or slow cooker liner. Tie the side tight using a key lock tie, if included with the oven bag. Then wrap the outside of the pan with aluminum foil at least 3 times so that the bottom and sides are covered. Ensure that each seam is covered at least once.
Oreo Crust
- Add the Oreos to a food processor and pulse until they're crumbs. Alternatively, place in a freezer bag and crush with a rolling pin.
- Mix together the Oreo cookies and melted butter. You can either do this in a bowl with a fork, or add the melted butter to the cookie crumbs in the food processor and pulse a few times.
- Press the mixture into the bottom of the springform pan creating a slight lip around the edge.
- Bake in the preheated oven for 10 minutes. Remove from the oven and keep the oven turned on.
Cheesecake Filling
- In a very large bowl, beat the cream cheese and sugar until soft and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl periodically to ensure you don't have any lumps.
- Mix in the Nutella and sour cream until smooth. Again, turn off the mixer and scrape down the sides of the bowl periodically.
- Ensure your eggs are whisked together first. Then whisk the eggs into the batter about ½ at a time. Do this by hand using a wire whisk.
Baking & Cooling the Cheesecake
- Place the springform pan (still wrapped in aluminum foil) in the middle of a large roasting pan.
- Pour the cheesecake batter into the pan and smooth the top.
- Pour the boiling water into the roasting pan so that there's about ½ - 1 inch of water in the roasting pan.
- Place the entire thing in the oven to bake for about 50-60 minutes, or until the top looks just set, but there's still a wobble in the middle of the cheesecake.
- Remove the water bath from the oven and gently trace around the outside of the cheesecake with a thin sharp knife.
- Cool the cheesecake in the water bath until it's room temperature, then lift the springform pan out of the roasting pan. Cover the cheesecake with foil and place in the fridge to chill for at least 6 hours or overnight.
Nutella Glaze
- Measure out the Nutella and place in a heatproof glass bowl.
- Heat the cream until hot but not starting to boil. This can be done in a double boiler over low heat or in 30 second intervals in the microwave.
- Pour the hot cream over the Nutella and whisk until smooth.
- Take the cheesecake out of the fridge. Trace around the edges of the cake with a thin, sharp knife, then unclamp the outer ring of the springform pan. If there is condensation on top of the cheesecake, blot it off with a paper towel.
- Pour the Nutella glaze over top of the cheesecake, letting it drip off the edges. Optionally, sprinkle around the edges with hazelnuts. Return the cheesecake back to the fridge until ready to serve.
Notes
- Room Temperature Ingredients: Cream cheese, sour cream and eggs should be room temperature before getting started. Take them out of the fridge about 30 minutes prior to making the cheesecake. Take the cream cheese out of the package and cut into cubes and measure out the sour cream. Eggs can be warmed up more quickly by placing in a bowl of warm water (not boiling).
- Nutella: For the cheesecake and topping you will need one 33.5 ounce (1 kg) jar of Nutella. You will have leftover Nutella. If you don't plan to add the Nutella topping, one 13 ounce (400 gram) jar is enough.
- Make Ahead Tips: Bake the cheesecake the day before you plan to serve. Cool fully, then chill overnight in the fridge. At any point when the cheesecake is chilling, make the glaze and top the cheesecake. Then pop back in the fridge until ready to serve.
- Serving Tips: Cheesecake will cut the best when it's cold form the fridge. Use a thin, sharp knife - not a butter knife - and ensure you slice all the way through the crust. Wipe off the knife after each slice.
- Nutrition: Details provided are an estimate only and based on 1 slice with Nutella glaze, assuming the cheesecake is sliced into 12 uniform pieces. You can very likely get up to 14 or 15 slices of cheesecake.
- Storage: Store leftovers covered/in an airtight container in the fridge for up to 4 days. Baked and cooled cheesecake (without the glaze) can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge.
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