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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.

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

Yields: 16 servings

How To Make

Nutella Cheesecake

Tessa Arias

Yields: 16 servings

Prep Time 20 minutes mins

Cook Time 1 hour hr

Inactive Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Review Recipe Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Inactive Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Review Recipe Print Recipe

Nutella Cheesecake is the ultimate decadent dessert with tons of Nutella, topped with a rich and fudgy chocolate ganache, and garnished with Ferrero Rocher candies! Perfect for Nutella lovers everywhere.

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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.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This post was originally published in 2015 and has been updated with metric measurements and additional baking tips.