Nutella Cheesecake

Name: Nutella Cheesecake
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: 20 servings
Ingredients: 2 and 1/2 cups fudge filled cookie crumbs (about 30 sandwich cookies); 6 tablespoons unsalted butter (melted); 24 ounces 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); 1 cup Nutella; 1/2 cup heavy cream

102 comments
January 19, 2017

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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.

decadent Nutella cheesecake recipe

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. It’s the same recipe I used for my chocolate peanut butter cheesecake. It’s unbelievably decadent.

cheesecake flavored with Nutella

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.

nutella cheesecake with a mousse-like texture

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.

creamy and flavorful chocolate hazelnut cheesecake

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.

TO SEE HOW TO MAKE THIS NUTELLA CHEESECAKE RECIPE, WATCH THE SHORT VIDEO BELOW:

Here are some items I recommend for making this recipe:

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