Ingredients
For the crust:
- 14 whole graham crackers
- 6 tablespoons (3 ounces) butter, melted
For the cheesecake filling:
- 32 ounces cream cheese, at room temperature
- 8 ounces semisweet chocolate, melted and cooled
- 5 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups Nutella
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 2 teaspoons Frangelico (hazelnut liquor), optional
For the topping:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Ferrero Rocher candies, unwrapped
Directions
For the crust:
-
Preheat the oven to 325°F. In the bowl of a food processor, process the graham crackers until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.
For the filling:
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In the bowl of an electric mixer, beat the cream cheese until smooth. Add the cooled melted chocolate and then the eggs, one at a time, beating just until combined. Add in the sugar, cocoa powder, Nutella, cream, vanilla, and Frangelico (if using) and beat until combined. Be careful not to overbeat.
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Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
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Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Top with the Ferrero Rocher candies. Serve or cover and store in the fridge for up to 2 days.
Recipe Video
[adthrive-in-post-video-player video-id="G6rAzVen" upload-date="2021-01-04T23:45:29.000Z" name="How to Make A Water Bath for Cheesecake" description="Here's how to make a water bath for baking cheesecake! This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks." player-type="default" override-embed="default"]
I think I know why so many people are having issues with this recipe! Because I had the same issues. The problem is it’s showing in OZ and not ML or G people are putting 4 full block of cream ease in it! DO NOT DO THAT, put about 3 block and 2/3rds You’ll end up with too much batter! Almost enough to make 2 full cheesecake. I would also cut back on an egg 4 are enough. If you find there still a lot of batter DO NOT continue to full the pan high. Fill it to where you would normally fill your cheesecake pan. Use your instinct. If you end up with too much batter use the rest to make cheesecake bites! Like what I did. I made this recipe twice and didn’t realize the mistakes until after. On my second attempt I saw the same thing happening!!!! It was rising too high and it was under cooked! So I cut the top off and threw it back in the over for another 40 mins. It’s chilling now I hope it turns out okay!!
Can i chill it overnight and finish with the toppings the next day?
Thank You Tessa,
It is an awesome recipe and a keeper for sure.It was well loved by all.
The only issue i faced was that the quantity was more than what would fit in my springform tin.But will be using a bigger one next time.
https://www.instagram.com/lovinglyliz/p/BwuYlZ_BfoC/?utm_source=ig_share_sheet&igshid=i80e8qbwvvd6
Hi, this is Jordan checking back in. My no-cream-cheese, Greek-yogurt-instead Nutella cheesecake turned out amazingly! Well met.
I just threw mine in the oven. I swapped cream cheese with Greek yogurt. I will report back how it turns out. I am not sure what consistency the cake should’ve been beforr going into the oven, else being a yogurt cheese cake. I imagine it will just begin boiling in the oven
My 11 year old daughter who absolutely loves Nutella made this cheesecake to enter into the County fair. She wanted to do a cheesecake this year because her brownies last year got beat by a cheesecake. 🙂 She made one change and made a chocolate cookie crumb crust instead of a graham cracker one and guess what? She won Best of Show!! Everyone who has tasted it over the last 2 days said it is absolutely delicious. Thank you so much for sharing this wonderful recipe. My daughter was so excited to win.
I’ve made this twice already and I’m still in love with it! ❤️ It’s amazing
Hi Tessa! Please advise if it requires to bake on water bath or not
For a 9 inch pan this amount of batter is wayyyy too much. Biggest flop I’ve made in my life. Hopefully it tastes better than it looks at the moment. 🙁
Did you use a springform pan? I’ve tested this recipe in 2 different brands of 9-inch springform pans without any issues!
Hello, I need a little help..
Can you give me this Ingredients in grams..because I do not understand for example “ounces”, and also cup..what kind of cup..200 ml, or 250 or..if you can help I will be delighted to prepare this wonderful cake..and I’ll send you my impressions…
Regards from Dragana
I was disappointed! I made it for a Nutella loving friend for his bday and we all agreed that you could really only taste the chocolate! In order for it to have the true Nutella taste could you just omit the chocolate?!
I have mine in the oven and it feels like I have a lot more batter on the pan than your picture, it has been in there for an hour but its still really wobbly! Im going to cover it and leave it for an other hour and check on it 🙂 It smells amazing
I was wondering, for about how long will this cheesecake stay good?
Hi Tessa – OMG – I so have to bake this. Love Love Love your blog.Thanks for sharing the recipe.
I am from Australia and we don’t have Graham Cookies here – could you please tell me how much does those 14 Graham Cookies weigh altogether. So that I can substitute Graham Cookies and get the quantity of the crumbs right.
Uh oh! I ended up with way too much filling for my (9″) springform pan. I left out quite a bit but it is rising up above the pan edges! I was careful not to over mix and I’m sure I got all my measurements right. I wonder if I should try to cut off the top or leave it? Any advice? It needs to be pretty because I am baking it for an auction! Help please!
This was delicious and so easy to make! Very decadent so agree it will need to be eaten in multiple sittings, but I expect it will freeze well.
I added a bit of sour cream to increase the tanginess and offset some of the sweet. And unsweetened whipped cream is the perfect accompaniment.
Look forward to trying more of your recipes!
I used 3 eggs and it’s still popped up like a soufflé. A small piece goes a long way and homemade whipped cream is a great addition. It is definitely a rich cheesecake, so I cut a couple pieces and am freezing the rest for a quick treat.
Love it! Nothing like cheesecake whenever you want it 🙂
5 eggs causes the cheesecake to rise too high…it’s more like a soufflé. I’d suggest using only 3.
Tessa, this looks amazing! Do you think the graham cracker crust works better for this recipe than a chocolate/Oreo crust?
It’s simply a matter of preference!
Can’t wait to make this. Just wondering if I could make mini ones instead of one big one? Should I bake at the same temperature and for how long?
So, I’m curious. Has anyone substituted the chocolate chips for the topping with white chocolate?
That should work just fine! You just may need to slightly reduce the cream because white chocolate contains more milk 🙂
Hi,
I made this recipe at the weekend, and it was delicious! Really easy to follow – my only change was that I omitted the sugar completely. Honestly haven’t tasted a difference, since nutella is so sweet already, Just a slightly healthier option to reduce the amount of sugar! 🙂
Oh wow this just looks super delicious. Thanks for sharing this.
Simon
Wowza! I need this in my life. I don’t keep nutella in my house very often because I will eat the entire jar in one sitting, but looks like I have an excuse now. I’ll bake with it! Cheesecake for everyone.
Nutella and Ferrero Rochers are my favorite!! This looks decadent! Pinned.
Oh my, this look so amazing! Especially because of the amount of nutella. It looks so decadent and delicious, the Ferrero Rochers make it look even more tempting, pinned!
Love this! Your dessert recipes are always amazing, but this is just too much! YUM!
LOVE your recipes I have already tried so many of them. I found you on pintrest through your peanut butter cheesecake recipe, and now you are my GO TO site for whenever I need to make a treat!
Wow! This cheesecake does look crazy good! I may or may not have drooled all over my keyboard!
This is truly a thing of beauty. I want to make this and eat it immediately. Alas, having no real kitchen to cook/bake out of is a bit of a problem…
You are my hero. I actually wonder if you could solve world peace with this cheesecake… Ha!
I must say I do love to hate you for this recipe. My daughter and I are addicted to nutella. We always have some at the ready. We will be making this fit the Easter/winter break. Thank you