Go Back
Delicious creamy Nutella cheesecake slice on a plate

Creamy Nutella Cheesecake

A rich and smooth cheesecake featuring Nutella, with a crunchy Oreo crust and an elegant ganache finish, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dessert, Party
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 cups Oreo cookie crumbs (about 35 Oreos)
  • 5 tbsp salted butter, melted
For the cheesecake filling
  • 24 oz cream cheese, room temperature Use full-fat, block-style for best results.
  • 3/4 cup sugar
  • 3 tbsp flour
  • 2 cups Nutella (for the cheesecake filling) Choose a fresh jar for best flavor.
  • 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature
For the ganache
  • 1 cup Nutella
  • 1/4 cup semi-sweet chocolate chips
  • 1/2 cup plus 1 tbsp heavy whipping cream
For the whipped topping
  • 1 cup heavy whipping cream, cold
  • 1/4 cup natural unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Ferrero Rocher candies, optional For decoration.

Method
 

Preparation and baking crust
  1. Combine Oreo crumbs and melted butter, then press evenly into the bottom and slightly up the sides of a 9-inch springform pan.
  2. Bake at 325°F (163°C) for 8–10 minutes. Cool completely and wrap the outside of the pan tightly in aluminum foil.
Making the cheesecake batter
  1. Reduce the oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour until smooth.
  2. Mix in Nutella and vanilla until fully combined.
  3. Add eggs one at a time, mixing slowly until just combined.
Assembling cheesecake
  1. Pour the batter into the cooled crust and smooth the top.
  2. Prepare a water bath by placing the springform pan in a larger baking pan and pouring warm water halfway up the sides.
Baking and cooling
  1. Bake for 90 minutes. Turn off the oven and let it cool for 30 minutes inside with the door closed.
  2. Crack the door and cool for another 30 minutes.
  3. Refrigerate for 5–6 hours or overnight to set.
Making the ganache
  1. Melt Nutella, chocolate chips, and heavy cream until smooth. Pour over the chilled cheesecake and allow to set.
Whipping topping and finishing
  1. Whip cold heavy cream, cocoa powder, powdered sugar, and vanilla until stiff peaks form.
  2. Decorate the cheesecake with the whipped cream and Ferrero Rocher candies if desired.

Notes

Store leftovers in the fridge for up to 4-5 days or freeze for up to 2 months. Thaw in the refrigerator for best results. Control temperatures of ingredients to avoid cracks.