Nutella Cheesecake

This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor. Nutella and cream cheese blend perfectly together yielding an indulgent cheesecake that isn’t overly sweet. This recipe is baked at a lower temperature so it remains silky and smooth. It practically glides across the tongue leaving you wanting more.

This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.

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I have a thing for cheesecake. It’s one of my favorite indulgences. It’s actually one of the first things I learned to bake.

Over the years I’ve played around with different recipes, methods, and techniques until I found what I truly enjoy in a cheesecake – the ultimate creamy texture.

While I do love my decadent smores cheesecake, there’s flour in the filling which takes away from the silky texture. Many recipes call for the use of flour and I now try to avoid those recipes.

Today’s recipe has zero flour and tons of Nutella. It’s the ultimate creamy cheesecake and you are going to love it.

This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.

Tips for a creamy cheesecake:

First, read my how to bake the best cheesecake post. Here I explain the basics for a baking a creamy cheesecake without cracks.

Follow the recipe exactly! There’s a specific order for adding the ingredients in order to get the best results.

Today’s recipe is baked at 300°F instead of 350°F. This lower temperature prevents the chocolate in the Nutella from drying out. A water bath is also a must.

If you prefer not to do a water bath, at least place a pan full of water on the lower rack of the oven so the heat is humid. The dry oven heat will do nothing good for your cheesecake.

This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.

There’s a lot of Nutella in this cheesecake! Because of this, the amount of cream cheese is reduced. I tested it with my usual four blocks of cream cheese and the texture wasn’t where I wanted it to be.

I tried again with three blocks of cream cheese combined with two whole cups of Nutella. This is the perfect ratio.

Because the recipe calls for so much Nutella, I reduced the amount of sugar to 3/4 cup. You can probably cut it down to 1/2 cup and still have a great tasting cheesecake.

The Nutella glaze is optional but highly recommended. It’s a simple mixture of Nutella and heavy cream that goes over the cheesecake once it has been refrigerated overnight.

This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.

The glazed cheesecake needs to be refrigerated for at least 1 hour. I recommend cutting the cheesecake while it’s cold but let the slices sit a room temperature for 20 to 30 minutes before you serve them.

The cheesecake is even easier to slice if it has been frozen for a couple hours. I actually stored mine in the freezer and cut the slices 15 minutes before serving them. It was perfection.

Nutella cheesecake is good cold but amazing at just under room temperature. Trust me!

If you love Nutella as much as I do, add these Nutella brownies and Nutella swirled pumpkin bars to your baking list.


Watch the Nutella cheesecake recipe video ↓↓

This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.
5 from 14 votes
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Nutella Cheesecake

This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor. Nutella and cream cheese blend perfectly together yielding an indulgent cheesecake that isn’t overly sweet. This recipe is baked at a lower temperature so it remains silky and smooth. It practically glides across the tongue leaving you wanting more.

Course Dessert
Cuisine Cheesecake
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Yields 20 servings
Calories 380 kcal
Author Jen Sobjack

Ingredients

For the crust

  • 2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
  • 6 tablespoons unsalted butter melted

For the filling

  • 3 (8 ounce) packages cream cheese softened
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups Nutella
  • 4 large eggs lightly beaten

For the glaze

  • 1 cup Nutella
  • 1/2 cup heavy cream

Instructions

Make the crust

  1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  1. Reduce the oven temperature to 300ºF. 

  2. In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
  3. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. The outer edges of the cheesecake should feel firm to the touch while the center remains jiggly. Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.)  Refrigerate the cheesecake overnight.

Make the glaze

  1. Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.

  2. Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.

Recipe Notes

The cheesecake is easiest to slice when cold or frozen. But, allow the slices to sit at room temperature for 20-30 minutes before serving for optimal texture.

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