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.
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?