A slice of creamy Nutella cheesecake with an Oreo crust and Nutella ganache on top.
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Nutella Cheesecake

This decadent Nutella cheesecake is rich, creamy and filled with Nutella. With an Oreo cookie crust and Nutella ganache on top - it's a truly stunning dessert to impress your guests and satisfy your chocolate cravings!
Course Dessert
Cuisine American
Keyword Baked, Chocolate Recipes, Nutella Cheesecake, Nutella Recipes, Oreo Crust
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling and Chilling 7 hours
Total Time 8 hours 30 minutes
Servings 14 people
Calories 634kcal
Author Fiona Dowling

Equipment

Ingredients

Oreo Crust

  • 30 Oreo cookies wafers and filling
  • 1/4 cup unsalted butter melted

Cheesecake Filling

  • 24 oz full-fat cream cheese* brick style
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch aka cornflour
  • 2 cups Nutella
  • 3/4 cup sour cream*
  • 3 large eggs* whisked
  • boiling water for the water bath

Nutella Ganache

  • 3/4 cups Nutella
  • 1/2 cup heavy cream

Instructions

  • 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.

Oreo Crust

  • 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.

Cheesecake Filling

  • 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 1/2 - 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.

Nutella Glaze

  • 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).

Notes

*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.
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. 
Storage and Make Ahead Tips:
Cheesecake can easily be made the day before and chilled in the fridge overnight. I typically make the glaze the day I plan to serve it. Store cheesecake in an airtight container in the fridge for up to 5 days. Cheesecake (without the glaze) can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge overnight. 

Nutrition

Calories: 634kcal | Carbohydrates: 70g | Protein: 14g | Fat: 33g | Saturated Fat: 25g | Cholesterol: 78mg | Sodium: 515mg | Potassium: 471mg | Fiber: 4g | Sugar: 56g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 5mg