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