This decadent Nutella cheesecake is rich, creamy and filled with Nutella. A truly stunning dessert to impress your guests and satisfy your chocolate cravings!
Creamy Nutella Cheesecake
Classic New York Cheesecake gets a serious upgrade by adding chocolate hazelnut spread to the filling. Then we’re using an Oreo cookie crust and rich chocolate glaze to take this creamy Nutella cheesecake recipe to the next level. It’s slightly tangy with a delicious Nutella flavor without being too sweet.
The cheesecake is baked in a water bath creating a velvety smooth, extra creamy texture. It’s dense without being heavy or tasting like you’re biting into a block of cream cheese (ewwwww). I almost feel like the texture verges on a mousse since it’s so creamy and luxurious.
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.
- Read my guide for How to Make Cheesecake – it provides a ton of helpful advice and some of the science of cheesecake making. (Insert nerd emoji here).
- Read through the recipe at least twice before getting started to make sure you have all the ingredients, etc.
- 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.
- For the Oreo cookie crust – you’ll use the wafers and cream from the Oreos. Place the whole cookies in the food processor, and blend until they’re fine crumbs. (Or place in a ziploc bag and crush with a rolling pin).
- Use full-fat brick-style cream cheese and full-fat sour cream. Do not use low fat, lite or whipped cream cheese.
- If you’re in a pinch – sour cream can be substituted for full-fat, plain Greek yogurt.
- Adding 1 tablespoon cornstarch to the batter helps to bind the cheesecake and reduces the chances of cracks.
- You’ll need a 35.2 oz (1 kg) tub of Nutella for this recipe – 2 cups for the batter and ¾ cup for the glaze on top. There will be a little bit of Nutella leftover – but I don’t think anyone has ever complained about that.
- 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.
- Add in the eggs last, and only mix until just combined. Over mixing can cause the cheesecake to crack.
Baking & Cooling the Cheesecake
Like all my cheesecake recipes – this Nutella cheesecake is baked using a water bath. Here’s what to do:
- Wrap the outside of a 9-inch springform pan in aluminum foil at least 3 times so that the bottom and sides are covered with no open seams.
- Make the crust and filling as directed in the recipe.
- Before baking the cheesecake, place the springform pan in the middle of a large roasting pan.
- Pour about 1 – ½ inch of water into the roasting pan so that the cheesecake is surrounded by the water.
- Place the roasting pan with the cheesecake inside in the oven to bake.
The water bath is so important because it keeps in moisture, minimizes temperature swings, and helps prevent the cheesecake drying out or cracking.
Pro Tip: Try not to peak while the cheesecake is baking. Opening the oven door lets cold air into the oven which can cause the temperature to drop and the cheesecake to crack.
The cheesecake will need to cool very slowly because fluctuations in temperature which can cause the cheesecake to sink. After baking, cool the cheesecake inside the water bath till its room temperature. Then take the cake out of the roasting pan, cover and chill for at least 6 hours in the fridge.
Chilling the cheesecake is mandatory. It allows the cheesecake to set and the flavor to improve.
For more chocolate cheesecake recipes, be sure to try:
Or for more Nutella recipes – don’t forget these:
- 9-inch springform pan
- Large Roasting Pan
- Aluminum Foil
- 30 Oreo cookies wafers and filling
- ¼ cup unsalted butter melted
- 24 oz full-fat cream cheese* brick style
- ¾ cup white sugar
- 1 tablespoon cornstarch aka cornflour
- 2 cups Nutella
- ¾ cup sour cream*
- 3 large eggs* whisked
- boiling water for the water bath
- ¾ cups Nutella
- ½ cup heavy cream
- Preheat the oven to 350F degrees and position the oven rack in the lower third of the oven.
- Wrap the outside of a 9-inch springform pan in aluminum foil at least 3 times so that the bottom and sides are covered. Ensure that each seam is covered at least once.
- Add the Oreos to a food processor and pulse until they're crumbs.
- In a medium bowl, stir together the cookie crumbs and melted butter.
- 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 keeping the oven turned on.
- In a very large bowl, beat the cream cheese until soft.
- Beat in the sugar and cornstarch, turning off the mixer and scraping down the sides of the bowl as necessary.
- Mix in the Nutella until smooth, followed by the sour cream.
- Beat in the eggs until just combined. Do not continue mixing after the eggs have been incorporated.
- 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 55-65 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 remove from the roasting pan. Cover, and refrigerate for at least 6 hours.
- Measure out the Nutella and place in a heatproof glass bowl.
- Heat the cream in a small saucepan while stirring gently until the cream is simmering.
- 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.
- Pour the Nutella glaze over top of the cheesecake and refrigerate until set (about 1 hour).