Tessa’s Recipe Rundown
Taste: The chocolate and hazelnut combination is one of the most scrumptious love stories in the world of desserts. I am utterly obsessed.
Texture: Rich, creamy, and luscious, with a buttery crunchy graham cracker crust and a satisfying bite of Ferrero Rocher candies to top it off!
Ease: Surprisingly easy, but you will make a bit of a mess.
Pros: Totally doable yet completely impressive. Bonus: this cheesecake can be made ahead of time!
Cons: Not an everyday dessert.
Would I make this again? Next special occasion for a Nutella-lover!
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Nutella Cheesecake is rich, indulgent, and absolutely delicious. It’s the perfect dessert for any Nutella lover!
This is an updated version of the original Nutella Cheesecake I created years ago. I wanted to update that recipe and really amplify the Nutella flavor!
I increased the amount of Nutella in the cheesecake to a whopping 1 1/2 cups, added a rich and fudgy chocolate ganache on top, and finished it all with a generous pile Ferrero Rocher candies.
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This recipe may seem intimidating, but I promise, it’s totally doable! I have lots of tips just below to help you nail this recipe, but if you’re still on the fence, I also have an incredible recipe for Nutella Cheesecake Bars here that are super quick and easy to make.
Sprinkle of Science
How to Make Nutella Cheesecake
Tips for the Perfect Nutella Cheesecake
- Do not overbake: If the cheesecake is still a bit jiggly after the baking time, that’s perfectly fine. It’s better to err on the side of underbaking than overbaking. If you have a digital instant-read thermometer, the internal temperature should be 150°F. Remember the cheesecake will continue to bake after it’s removed from the oven due to the residual heat.
- Do not overmix: We do not want to add too much air into the cheesecake batter, which will lead to cracks (not a big deal here) or worse, will lead it to puff up and even spill over the edges. Beat the cream cheese as much as you need to in order to get rid of any lumps, but once you add the eggs beat just enough to combine, no more.
- Buy high-quality, full-fat cream cheese. Opt for the best brand you can find as some generic brands have a high water content. Be sure not to use whipped cream cheese or cream cheese meant for spreading on a bagel.
What’s the Best Pan for Nutella Cheesecake?
This recipe requires a 9-inch diameter springform pan like this one, which holds 10 cups of batter. Please note that not all springform pans are made equally. Just because your pan is 9 inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Brands may vary slightly.
Do I Need a Water Bath for This Cheesecake?
No – there’s no need to take the extra steps of using a water bath, as any cracks that form will be covered up by the thick layer of ganache and with Ferrero Rocher candies! If you wish to use a water bath, feel free to do so. Learn more about How to Make A Water Bath for Cheesecake in my article here.
How to Store Nutella Cheesecake
Store Nutella Cheesecake in the fridge, covered with plastic wrap or inside an airtight container for 2 days. The longer it sits, the softer the crust will become.
More Dessert Recipes You’ll Love:
- Nutella Cheesecake Bars
- Ultimate Nutella Cupcakes
- Peanut Butter Nutella Cookies
- Death by Chocolate Cheesecake
- Chocolate Chip Cookie Cheesecake Bars
- Oreo Cheesecake
Nutella Cheesecake
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Ingredients
For the crust:
- 14 (218 grams) whole graham crackers
- 6 tablespoons (85 grams) unsalted butter, melted
For the cheesecake filling:
- 32 ounces (907 grams) full-fat cream cheese, completely softened to room temperature
- 8 ounces (227 grams) semisweet chocolate, melted and cooled
- 5 large eggs
- 1 1/4 cups (250 grams) granulated sugar
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 1/2 cups (444 grams) Nutella
- 1/2 cup (119 grams) heavy cream
- 1 teaspoon vanilla
- 2 teaspoons Frangelico (hazelnut liquor), optional
For the topping:
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (119 grams) heavy cream
- Ferrero Rocher candies, unwrapped
Instructions
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:
- 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 just combined. Be careful not to overbeat.
- 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:
- 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.
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This post was originally published in 2015 and has been updated with metric measurements and additional baking tips.
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