Nutella Cheesecake

This post may contain affiliate links. For more information, read my disclosure policy.
Save for Later

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

Nutella cheesecake topped with fresh strawberries on a white cake stand with a slice taken out.

Nutella Cheesecake with Oreo Crust

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.

I also have a no-bake Nutella cheesecake that will wow you! I highly recommend trying that one if you love this one!

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.

A slice of Nutella cheesecake on a white plate with fork holding a small bite.

Tips for a creamy baked Nutella 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 covered in nutella glaze topped with fresh strawberry slices on a white serving platter.

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.

A slice of creamy nutella cheesecake on a white plate with a strawberry sitting next to it.

The glazed cheesecake needs to be refrigerated for at least 1 hour. I recommend cutting this creamy Nutella 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!

Common questions about Nutella cheesecake

Can I use milk in place of heavy cream?

I don’t recommend doing this. Milk is thinner than heavy cream and will affect the overall texture and baking time of the cheesecake.

Can I bake this in a store bought, premade chocolate oreo crust in the pan already?

You can certainly give it a try but please know there’s a lot of cheesecake batter. You will need two crust to hold all the batter.

Also, the bake times will vary since the pies will not be as tall and thick. Keep a close eye on it so you don’t accidentally overbake it.

Can I bake this in a 10-inch springform pan?

Sure! The cheesecake just won’t be as tall and thick.

Can I use whipped cream instead of heavy cream?

Store-bought whipped cream will not work. It contains extra ingredients that may interfere with how the cheesecake sets.

I’m in a hurry, must I refrigerate the cheesecake overnight?

In short yes. This cheesecake is a lot softer in texture than your typical cheesecake. At least 8 hours in the refrigerator are needed to ensure it sets properly.

For the crust, are the cookies mashed with the fudge filling or just the cookies?

There’s no need to remove the filling from the cookie. Put the entire cookie in a food processor and pulse until it’s broken down into fine crumbs.

Can I make this in the form of mini cheesecakes?

Yep. Just divide the crust and the batter between 24 muffin cups lined with paper. Bake for 20-25 minutes then turn the oven off and leave them in for another hour.

Helpful Tools

More cheesecake recipes you’ll love

More Nutella recipes

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

Nutella Cheesecake

This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.
5 from 40 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 10 hours
Total Time: 11 hours 45 minutes
Servings: 20 servings
Calories: 380
Author: Jen Sobjack

Ingredients

US Cups - Metric

For the crust

For the filling

  • 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

For the glaze

Instructions

Make the crust

  • 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

  • Reduce the oven temperature to 300ºF. 
  • 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.)
  • 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

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

Make ahead tip

  • The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
  • The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

Notes

1. The texture of this cheesecake is softer and creamier than a typical cheesecake. It's more like a thick, silky mousse.
Because of this, the cheesecake will be easiest to slice when very cold or frozen. But, allow the slices to sit at room temperature for 20-30 minutes before serving for optimal texture.
2. The total time represents total rest and chill time. Plan ahead when making this recipe.
3. Heavy cream is necessary. Do not attempt to use milk in place of it.
4. Do not attempt to make this in a regular cake pan. First, regular cake pans are not tall enough to hold all the batter. Second, this cheesecake is mousse-like in texture and you will have one hell of a time trying to remove it from the pan.
Baking variation:
  • Bake the cheesecake in 24 muffin cups lined with paper for 20-25 minutes. Turn the oven off and leave them in for another hour.

Nutrition

Calories: 380kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

181 Comments

  • Karen A. Gideon

    Need some help with timing of taking off the pan sides. I’ve taken it out of oven (after an hour of letting it sit). Removed from water bath to a sheet pan. I loosen sides AFTER I run a knife around edges and let it sit.

    If I’m planning ahead a couple of days, do I keep sides on it? or do I remove sides and wrap in cellophane wrap? I’m going to make a day or two ahead. Thanks.

    • Jen Sobjack

      Hi Karen! With this recipe, don’t remove the side until after the cheesecake has chilled overnight. If you are making it ahead of time, you can leave the sides on and cover the whole thing in plastic wrap until you are ready to glaze it.

  • Sarah Graham

    Are you sure you totaled the calories right?? 380 thousand the whole cake? Let’s say we cut the cake into 16 slivers. That’s 23,750 calories. Unless you accidentally added a 0 at the end, that’s a little extreme, even for a full fat all the way cheesecake. Somehow typing this would be easier than going back and checking all my math on my own ingredients XD just thought it may also allow you to make any corrections needed

  • Angela Aruta

    hello! I want to make this for Sunday afternoon/early evening but have no time on Saturday. Will it be ok if I make it Friday? Should I glaze it on Sunday?

    • Jen Sobjack

      Hi Angela! It’s perfectly fine to make the cheesecake a few days in advance and you can wait to glaze it on Sunday but allow enough to refrigerate it for a bit so the glaze sets.

  • Tania

    Could you show how the individual cheesecakes would be made as well?

    Also.
    In UK we get Thick Cream or Extra Thick Cream. What would you recommend is the fat % to use?

    • Jen Sobjack

      Hi Tina! The process for making individual cheesecakes is the same except you’ll divide it among the cups of a muffin tin. Line the cups with paper liners for easy removal. Any cream that contains 36% or more milk fat will work.

    • Jen Sobjack

      The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.

      The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

  • Fay

    I have both made and eaten a lot of cheesecakes but this is quite possibly the one of the best I have ever tried. It is so deliciously rich and creamy. It’s decadent, so a little goes a long way, but OH. MY. GOD. If you’re considering giving this a try, I can definitely say it’s worth it.

    • Prerna Manaktala

      Hi

      I made this cheesecake following the recipe exactly but just removed the walls of springfoam before glazing and not bottom. Then I referigerated it. Realized that I should have removed the bottom when I was cutting a slice out and the oreo base was stuck to the bottom and didn’t cut with the slice. Right now I have refrigerated it again with the spring foam bottom. Is there a way to remove the bottom so that oreo crust is loosened?

      • Jen Sobjack

        Hi Prerna! Try wedging a spatula between the crust and the bottom of the pan. Then circle it all the way around to loosen the crust from the bottom. You should be able to slide the entire cheesecake off the base and onto a serving platter once you’ve loosened it.

  • Carolina

    Hi Jen,
    This recipe looks amazing, I can’t wait to try it. I don’t know if you’ll be able to answer a logistics question, though. I’m planning on serving it in 4 days, but will be traveling in between (meaning that the cheesecake will be traveling with me for about 5 hours). I’ll be following all of the steps as you state them in the recipe (letting it cool completely tonight, then refrigerating overnight and making the glaze tomorrow morning), but I was wondering if I should freeze it tonight, so that it thaws during the trip and can go straight into the fridge upon arrival so that there’s not much damage, or keeping it in the fridge, traveling, and then putting it back in the fridge after 5 hrs at room temp.
    Thank you in advance!!
    Carolina

  • Melissa S

    Why does it need to come to room temperature before refrigerating please? It’s too late for me bc I don’t have a choice but to fridge it right now. But I’m curious why and if it will effect the overall texture or something. Thanks! I can’t wait to try it!!

    • Jen Sobjack

      Putting a hot or warm cheesecake straight into the refrigerate will cause condensation to form on the top. Also, allowing a cheesecake to cool down gradually is best practice for making sure no cracks form.

  • Kelly Champion

    I have family that can’t do dairy. I have used tofutti in place of cream cheese in many recipes and it seems fine. Any thoughts on that? Also a dairy free substitute for the heavy cream?

  • Lori

    Wow! This is amazing! Made it yesterday and its wonderful! Husband loves nutella so when I saw this I had to try it! My youngest just said it’s the best cheesecake ever! So rich and decadent.

  • Lady K

    Hi Jen,

    What does wrapping the outer bottom of the springform pan mean? Do I put aluminum foil on the outside of the pan or do I wrap the disc based entirely in foil?

    Thanks!

  • KEILA YALCIN

    So I made this recipe yesterday and my husband just ate some and he loves it and he’s the biggest good critic ever but he couldn’t find anything wrong with it. Thanks for a great recipe.😍

  • KEILA YALCIN

    Hello, this recipe looks amazing. I’m making it right now one question. So we don’t put the nutella sauce until the next day when the cheesecake its completely cool?

  • Shannon Kopp

    I made this today for work tomorrow. I know my fellow firefighters will love this cheesecake. Thank you for sharing this recipe. I think everyone needs to try this. It will be a hit at any function.

  • Katarina

    I am looking forward to making this cheese cake! Just wondering, with the water bath, is there a certain amount of water needed before putting it in the lower rack, or does it not matter?

  • Michelle Crawford

    Wow! Baked this bad boy over the weekend for a New Years party. It was an absolute hit and a big topic of conversation between friends. No one could wait long enough for it to defrost from frozen. Still tasted great that way anyway. Reminded me a little of a semi-fredo. The Oreo base was a standout. I used the original, cream filled biscuits. I’ve already been asked to bake this again for an upcoming party. Thank you for this wonderful recipe.

  • Agnes Laan

    Hi! I made this yesterday and just had some now – it’s awesome! I did make some changes, though:

    For my crust, I used 1 cup hazelnuts, app 1.5 tbsp cocoa powder and app 1.5 tbsp raw, organic honey. The hazelnuts didn’t get chopped as finely as I would have liked, but the crust held together nicely anyway!

    For the filling, I substituted 1/2 cup organic REAL sour cream in place of the heavy cream. I also used 1/4 cup honey in place of sugar, and – because I was using real vanilla extract – I reduced the vanilla to 1/4 tsp. I don’t really taste it (the vanilla), so I think it could be doubled or just omitted.

    For someone who isn’t fond of sweets but loves the tanginess of cheesecake, these alterations made it so perfect! And the crust is a very healthy and gluten-free alternative for those not wanting to use the traditional graham crackers 🙂 Normally I suck at the kitchen arts, but this recipe worked out amazingly, thanks!

  • Roslyn

    Made them Nutella cheesecake for Christmas and OMG, this recipe is absolutely amazing. The cake is so light and fluffy and decadent.
    Definitely wasn’t a hard cake to make and looks very professional once finished. Thank you

  • Alisa Glembotski

    Just finished glazing it, which I’ve never done. I’ve never baked a cheesecake either. It looks amazing! I’ve made a nutella mess everywhere but I believe it was worth it. Haven’t tasted it but I’m sure it’ll taste amazing. thank you!

  • Bonnie

    If you are making the cupcake size…..do you bake the crumbs for the crust first or everything at one time. And do you use a waterbath? I made the large cheesecake for a birthday party….EXCELLENT !

    • Jen Sobjack

      Good question! Bake the crust for 5 minutes. (I need to add that to the recipe) You don’t need a water bath but I would recommend placing a pan of water on the very bottom rack to add humidity to the oven.

  • Julie Anderson

    I’m wondering if the cheesecake base for this is specifically for Nutella … or if, say, I could divide in half before adding Nutella and eggs and use half the Nutella for part of it and maybe peanut butter … or your cappuccino powder or butterfinger or … lol, in the other half and then add two eggs to each half batch and make individual ones in cupcake tins? I’d like to have 2 (or more) different flavors without making 18-24 of each

  • Tin

    Hi! This looks great. One question. In Europe, we prefer our sweets much less sweet that you guys in US.
    Since there are Oreo cookies in crust, 2 cups of Nutella in the filling and 1 cup Nutella in the glaze, do you think it would be OK to omit the sugar completely? I guess there should be more than enough sweetness for European taste, but what I am worried about is the structure/consistency of the final cake. Thanks! 🙂

  • Lisa

    came out great! was a big hit at the bake off at work. I had never done a water bath before it was no problem. Thanks for sharing this will be a new go to recipe for me!

  • Shane

    I was looking for a Nutella cheesecake recipe for my girlfriend’s birthday (as she wanted to make one together) and stumbled across this by good fortune. It was our first attempt at making cheesecake and I must say it was amazing. It was decadent and rich but not too sweet. Thank you so much.

  • Abe

    awesome! Big fan of Nutella. I made this using reduced fat cream cheese and it turned out great. also added a little bit more nutella… just because!. Used digestive biscuits and topped it with some whip cream and strawberries. family loved it.

    thank you.

  • Blondie

    Can’t wait to try this cheesecake! Making for my sons 16th bday. He’s a huge Nutella fan. If I bake the cake on Saturday will it still taste great and have the creamy texture if I don’t serve it until Monday?
    Thanks 🙂

    • Jen Sobjack

      Yes, the cheesecake will be fine if made in advance. I always keep mine stored in the freezer and let the slices sit at room temperature for 15 minutes before serving. However, it should be perfectly okay to keep in the refrigerator from Saturday to Monday.

  • Bevi

    Hi,
    So excited to make this. If I don’t have time to make the crust and my the premise Oreo crust does this receptive require a deep dish? Thanks!

  • BarbaraR

    My daughter wanted this for her birthday cake. It was a labor of love since I had never made a cheesecake from scratch before. Followed directions and ingredients as directed. My cake did not look done after 1 hour of baking at 300 and then the other hour sitting in the oven so I turned the oven back on and up to 350 for another 25 minutes (still in the water bath and watching it closely). It set up nicely after all that. not sure if it is my oven or what, it turned out perfect as did the glaze. ( I wondered after watching the video how that would ever set up but it was perfect after refrigerating it as you suggested. It is one HUGE cheesecake and my daughter loved it and I was happy I did not have a “pintrest fail”. lol/ wonderful recipe, great instructions!! thank you, (however, my hips do not thank you )

    • Jen Sobjack

      I’m so glad to hear you enjoyed the cheesecake. This one, in particular, isn’t meant to be as firm as a typical cheesecake. Baking it at 300 will give you more of a mousse-like texture. If the outer edges of the top feel firm to the touch while the center is still jiggly, it’s done.

  • Monnah Barrera

    Hello Jen,

    Thanks for sharing this amazing recipe! I only have one question, when you make the crust, do you crush the cookies with the fudge, or do you scrape the fudge off and discard it?

    Thanks and wish me good luck. I am baking this tonight!

    Monnah

  • Kim Amsilli

    hello! Going to try this recipe out soon, but wanted to ask about the eggs. Other cheesecake recipes I’ve made in the past called for using room temp eggs. (blends or cooks better with other ingredients? I’m not a bakwr, I have no clue!) 🙂
    Does it matter with your recipe? Thanks!

  • Melissa H

    Hi Jen,

    I love this recipe and cake.

    It’s a hit with friends and family. It’s delicious!!!

    Thank you 😊😊

    My best friend wants me to make it for her and I am a little time poor this week. So I thought I would try a no bake version with gelatine powder instead…

    Could you please advise what ratio of gelatine to water I would need to use for your recipe?

    I would rather an expert opinion, than guesstamite and get it wrong.

    Much appreciated,

    Melissa

    • Jen Sobjack

      I haven’t made this recipe with gelatin so I can’t say for sure how much you’d need. I have however made a no-bake version that hasn’t made it to the blog yet. Basically, I left out the heavy cream and eggs then folded in 8 ounces of whipped cream after mixing everything else together. It sets up after about 6 hours in the refrigerator.

      • Melissa

        Hi Jen,

        Thanks for the prompt reply 😊😊

        I couldn’t see from my end if you were getting my enquiries…

        I’m in Australia and don’t have access to cool whip or something of the like. Hence why I asked about gelatine powder to water ratio for the no bake version. That’s ok. Maybe I’ll try and guess instead…

        Much appreciated

        Melissa

  • Pablo

    hi my name is Pablo and i would love to make this cheesecake! would you tell me the ingredients in grams, because in Argentina we use this measures for cooking. thanks to much!!

      • Andreja Kešić

        Hello! I’m from Croatia (Europe), and I can’t find anywhere your recipe in grams anymore! I’m in panic because I promised to my daughter Nutella Cheesecake by your recipe for her birthday in 5 days! If you can help me I would be grateful!
        Greetings from Croatia! 😊

        • Jen Sobjack

          We’re having some changes made to our recipe card and it’s currently not showing the gram measurements. It should be updated and functioning fully by the end of the week. But just in case it isn’t, here are the ingredients amounts in grams:
          For the crust
          250g fudge filled cookie crumbs
          84g unsalted butter
          For the filling
          681g cream cheese
          180ml heavy cream
          150g sugar
          1 tablespoon vanilla extract
          1/2 teaspoon salt
          560g Nutella
          4 large eggs
          For the glaze
          280g Nutella
          120ml heavy cream

  • Lisa

    Hi – I’m making these for a bake sale as individual portions in cupcake liners. How long would you recommend I bake them for?

    • Jen Sobjack

      I honestly haven’t tried to bake it in individual portions so I can’t say for sure how long it will take for this recipe. I would just keep a close eye on them. Check on them every 10 minutes and once the edges feel firm to the touch but the center is still jiggly and slightly wet looking, turn the heat off and let them sit in the oven for an hour.

      • Lisa

        I ended up baking them for about 20 mins and leaving them in the oven for an hour. They are perfect. It made 24 individual cheesecakes with some filling left over, but the perfect crust/filling ratio in the liners. This recipe is fantastic and I will definitely use it again.
        Oh, and I only baked the crusts for 8 mins, I was worried of over doing it.

  • lisa

    OMG I am not a cheese cake lover but this cake is WONDERFUL. the whole process takes time and cannot be hurried so make sure you plan ahead. I made it for a baby shower and it was a big hit. I will make this over and over again.

  • Sophie

    i have a question i just made this i have about 10 more minutes left on my timer but i see bubbles I’m afraid my water bath didn’t work as i planed is bubbles the result of water seeping in to the pan?

  • Zubia khan

    Its so sweet and delicious, with the nutella ensuring it comes out fantastically moist. This is a great base recipe to use . I love cheese cake. I’ll try it definitely.

  • Tamara

    Hi, I’m going to make this now but just noticed I’m supposed to refrigerate it over night. Can I do out for less. I was planning to serve it at 8 tonight. So it’ll be in the fridge for about 6 hours. Is that enough time?

  • Sandy Arnold

    Hello, I made the Nutella Cheesecake Sunday then put the topping on last night and took it to work today. Fabulous! It was very creamy and not as firm as I’d imagined but very good. I’ll make again for sure. sandy

  • Vikki Anderson

    I made this for a friend who loves Nutella – but I don’t. It was AMAZING! I was afraid I wouldn’t like the Nutella flavor, but in your cheesecake it was delicious. It looked so pretty after I baked it I was going to skip the glaze, but I’m glad I didn’t. The glaze was easy to make, and turned out pretty (and delicious as well). Now I have to make it EVERY time I have them over for dinner!!

  • Suzanne Trapp

    I have a question+- How do you safely remove the bottom of the spring form pan from the cake to transfer the cake to the serving dish. Do you refrigerate the cake first and then move it?

    • Jen Sobjack

      The instructions state to refrigerate the cheesecake overnight before removing the sides of the pan and transferring it to a wire rack. Once it has been refrigerated, it will be sturdy enough to slide off the base of the springform pan.

  • Joan Dyer

    Hi, I simply cannot wait to try this cheese cake!!! I do have a question though, I am not sure exactly where you want the foil. on the bottom of the outside rim or on the bottom of the inside pan?

    • Jen Sobjack

      I do it both ways. First, wrap the bottom of the inside and then the bottom of the outside. And if you want to take extra measures to keep water from seeping in, set it inside a large oven bag and roll down the sides of the bag to the top of the pan.

  • Lisa

    Just made your Nutella Cheesecake yesterday. OMG it is so good and so creamy! Only problem I had is cutting it into slices. It was so creamy that I couldn’t get nice slices. Any advice? Thank you

    • Jen Sobjack

      I mentioned this is the 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.

  • Debbie

    Thank you so much for sharing this recipe!! {{Except that I now need to go buy stretchy pants! 🙂 }}
    My daughter wanted this as her “birthday cake” so I made it Friday, and we ate it last night. It is absolutely AMAZING!!!!
    My oven is fairly new and I’m just getting used to how it cooks. I did cook mine about 15 longer than the recipe calls for because it was still totally liquid-like after the hour. It probably ended up more firm than your recipe intends, but it was still soft and creamy. So smooth and delicious! Everyone absolutely loved it!
    I chopped up a few Ferrero Rocher and sprinkled them on the ganache.
    Will definitely be making this again!

    • Allison

      I halved the recipe for a smaller pan (it still went over the top edge so I may need the reduce ingredients a bit more) and I kept cooking on high pressure in 20 minute increments until the top was set…it turned out wonderful!!! Took over an hour but I lost track after that.

    • Jen Sobjack

      The cheesecake yields 20 servings and each serving is roughly 380 calories. This will vary depending on the brand of ingredients used. You can cut the slices thinner to reduce the calories per serving.

    • Jen Sobjack

      I’m sorry, Jayne. I have no experience in reducing cheesecake recipes to fit in smaller pans. I always bake them in a 9 or 10-inch pan. It would be simple to halve the recipe for a 4 or 5-inch pan but beyond that, I’m clueless. I wish I could be more helpful.

  • Leah

    Mine turned out beautifully. I added a gluten free crust with dutch processed coco. Thanks for the recipe. My husband is very excited about this cake.

  • Chrystelle

    Question
    Could I do a chocolate glaze on top and slso can I use a store bought premade chocolate oreo crust in the pan already?

  • Rebecca Standish

    Hi there. I live in the UK and I’m working drying whether you could put this recipe in grams please? I’m hoping you can as i’d love to make it. It looks fabulous X

  • Lamya

    Hi. I’m making this cheesecake right now and it’s in the oven.. looks so good.. i have one question though.. what will be the consistency of the cheesecake after baking.. i mean will it set like a cake or what? Because mine looks liquidy.. please help..

  • Steph

    Hello,

    I have a question. I live in the Netherlands. I do not know what you mean with 1/2 cups. Is that 0.5 l or what is it. I hope you can help me with it because I really want to make this cake!

  • Kriste

    Made the cake this weekend and I LOVED it! I was happy that my waterbath was successful and the texture was just perfect. It didn’t look as awesome, but as a novice cheesecake maker (cheesecakes are not that common in my country) I am satisfied. Being a massive sweettooth and chocoholic I just loved the taste. Family members said that it was maybe rather too sweet and rich and one average piece would be enough for the evening, but the entire cake still had mysteriously disappeard within a day…

  • Babs

    What is the written recipe for Nutella cheesecake? The videos are great,but what the measurements for each item.
    Thank you,
    Babs

    • Jen Sobjack

      The full recipe is right above the comments section where you left this comment. If you are on a mobile device, you’ll need to click the “read more/get recipe” button to open up the full post.

  • Mahous

    I am not a huge cheesecake fun but this. This cheesecake is just beautiful. I don’t have a working mixer so it was a bit tough to make but it was worth it. My family complained it was too heavy, but their slices were gone seconds.

      • Diane

        This looks amazing! I fully intend to give it a try but can you help me out with something? What exactly are the cookies you have used in the base? I need the detail to either see if we have something similar here in Ireland, or I will get my sister to bring me some from New York if I can’t!

        Thanks in advance 🤗

        Diane