Delightful Nutella Cheesecake Recipe

Nutella cheesecake is a luxurious dessert that brings together a silky chocolate-hazelnut filling, a crisp Oreo crust, and a decadent Nutella ganache topping.

This recipe delivers a creamy texture and an unmistakable Nutella richness in every bite, making it an ideal centerpiece for gatherings, holidays, or whenever you crave something extra special.

Clear instructions and thoughtful tips ensure bakery-quality results—whether you’re a cheesecake novice or a dessert enthusiast.

Best of all, this recipe is adaptable, so you can tailor it to fit your needs and preferences. Dive in to experience a cheesecake that’s as elegant as it is irresistible.

Ingredients Checklist

Start with gathering every ingredient for a seamless prep. Quality ingredients yield a more flavorful, show-stopping cheesecake.

Oreo Crust:

• 25 whole Oreo cookies (about 286g)
  Use the full cookie, cream and all, for maximum flavor and binding.

• ¼ cup (56g) unsalted butter, melted
  Binds the crumbs and adds richness.

Nutella Cheesecake Filling:

• 24 oz (678g) full-fat cream cheese, softened to room temperature
  Full-fat is essential for the creamiest texture; avoid whipped or low-fat versions.

• ¾ cup (150g) granulated sugar
  Sweetens and helps the filling set.

• 2 tablespoons (16g) all-purpose flour
  Slightly stabilizes the filling (swap gluten-free flour as needed).

• 2 cups (560g) Nutella, at room temperature
  Use high-quality chocolate-hazelnut spread for best flavor.

• 1 tablespoon pure vanilla extract
  Balances the chocolate richness.

• ½ teaspoon fine salt
  Intensifies flavors and balances sweetness.

• ¾ cup (180ml) heavy cream, at room temperature
  Adds richness and prevents a dense filling.

• 4 large eggs, at room temperature, lightly beaten
  For structure and a silky finish.

Nutella Ganache Topping:

• ½ cup (140g) Nutella
  For a glossy finish.

• ¼ cup (60ml) heavy cream
  Helps create a smooth, pourable ganache.

Optional for Garnish:

• Ferrero Rocher candies, whole or crushed

• Chopped toasted hazelnuts

• Fresh berries (raspberries, strawberries)

• Shaved chocolate or chocolate curls

Substitutions & Allergy Notes:

• For gluten-free: Use gluten-free chocolate sandwich cookies for the crust and swap flour for a GF blend.

• For nut-free: Substitute Nutella with a nut-free chocolate spread, and avoid hazelnut garnishes.

• For dairy-free: Use vegan butter, plant-based cream cheese, coconut cream, and a dairy-free chocolate spread.

Step-by-Step Instructions

Take your time and follow each stage closely for a stunning, crack-free cheesecake. Allow the cheesecake to chill overnight for best texture and flavor.

• Prepare the Pan:
  Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

• Make the Oreo Crust:
  Pulse Oreos in a food processor (or crush in a zip-top bag with a rolling pin) until fine crumbs form. Mix crumbs with melted butter until evenly coated. Press mixture firmly into the bottom and slightly up the sides of the springform pan. Use a flat-bottomed glass for an even layer. Bake at 325°F (165°C) for 8–10 minutes, then cool completely.

• Wrap the Pan for Water Bath:
  Once crust is cool, double-wrap the outside of the pan with heavy-duty foil, ensuring no seams at the base. Place the pan in a larger roasting pan to prepare for the water bath, which prevents cracks and gives a velvety texture.

• Make the Filling:
  Beat softened cream cheese on medium-low speed until smooth, scraping the bowl as needed. Add sugar, flour, and salt, mixing until creamy. Blend in Nutella and vanilla until just combined. Gradually pour in heavy cream, mixing on low. Add eggs one at a time, beating gently after each addition—avoid overmixing to prevent air bubbles. Scrape down the sides and bottom to ensure no lumps.

• Fill and Swirl (Optional):
  Pour the filling over the cooled crust. For a marbled effect, warm a few extra tablespoons of Nutella, dollop over the filling, and swirl gently with a skewer.

• Bake in Water Bath:
  Place the roasting pan (with cheesecake inside) in the oven. Carefully pour hot water into the outer pan, reaching halfway up the springform sides—avoid splashing water into the cheesecake. Bake at 325°F (165°C) for 60–70 minutes, or until the edges are set and the center has a slight jiggle. Do not overbake—the cheesecake will continue to set as it cools.

• Cool Gradually:
  When baking time is up, turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. This prevents sudden temperature changes that can cause cracking.

• Chill Overnight:
  Remove from the oven, carefully lift out of the water bath, and let the cheesecake cool to room temperature. Cover and refrigerate for at least 6 hours (overnight is ideal) before adding the topping.

• Make Nutella Ganache:
  Heat ¼ cup heavy cream until steaming but not boiling. Pour over ½ cup Nutella in a heat-safe bowl. Let sit for 1 minute, then stir until smooth and glossy. Cool slightly until pourable.

• Top and Decorate:
  Run a thin knife around the edge of the cheesecake before removing the pan ring. Pour ganache over the chilled cheesecake, letting it drip naturally over the edges. Garnish as desired with candies, nuts, berries, or chocolate curls.

Tips for Perfect Results

A few extra steps can guarantee a bakery-style cheesecake with no cracks and a perfect slice every time. Keep these tips in mind:

• Always use room temperature ingredients for a smooth, lump-free batter.

• Don’t skip the water bath; it gently cooks the cheesecake and prevents cracks.

• Wrap your pan thoroughly with foil to keep water out and your crust crisp.

• Beat eggs on low speed and just until combined; overmixing creates air pockets that can lead to cracks.

• For clean slices, dip your knife in hot water and wipe dry between cuts.

• Chill the cheesecake fully—this improves both texture and flavor.

Serving Suggestions

Enhance your Nutella cheesecake experience with thoughtful presentation and accompaniments. These ideas turn every slice into a special occasion:

• Serve cold or allow to sit at room temperature for 20–30 minutes for the creamiest bite.

• Top with a swirl of whipped cream and a sprinkle of chopped toasted hazelnuts.

• Add fresh berries for a burst of color and tartness.

• Plate with a drizzle of salted caramel or extra Nutella.

• Pair with espresso, black coffee, or dessert wine for an elegant finish.

• For parties, cut cheesecake into small bars or cubes and serve as bite-size treats.

Final Thoughts

This Nutella cheesecake recipe delivers on every level—flavor, texture, and visual appeal. With a crisp Oreo crust, a luxuriously smooth Nutella filling, and a shiny ganache topping, it’s a showpiece for any celebration or cozy night in.

Clear step-by-step instructions, expert tips, and creative serving suggestions make this recipe approachable for all levels of bakers.

Don’t hesitate to customize with your favorite mix-ins or garnishes, and remember to allow time for chilling—your patience will be rewarded with slices of pure chocolate-hazelnut bliss.