This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.
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 nutella mousse cake and no-bake Nutella cheesecake that will wow you! I highly recommend trying of those 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.
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.
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 ¾ cup. You can probably cut it down to ½ 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.
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.
More cheesecake recipes you'll love
More Nutella recipes
- Nutella Brownies
- Chocolate Nutella Cookie Bars
- Homemade Nutella (Chocolate Hazelnut Spread)
- Banana Nutella Cupcakes
- Nutella Frosting
Nutella Cheesecake
This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.
Ingredients
For the crust
- 25 chocolate sandwich cookies (286 g), crushed into crumbs - Note 1
- 4 tablespoons unsalted butter, melted
For the filling
- 24 ounces (678 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 cups (560 g) Nutella
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¾ cup (180 ml) heavy cream, room temperature
- 4 large eggs, at room temperature & lightly beaten
For the glaze
- ½ cup (120 ml) heavy cream
- 1 cup (280 g) Nutella
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 and sugar with an electric mixer until completely smooth and creamy. Add the Nutella, vanilla, and salt. Beat on low speed until well blended and smooth. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, slowly add the heavy cream. Continue to mix until fully incorporated.
- 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, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- 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.
- In a small saucepan, heat the heavy cream over medium-low heat just until it begins to simmer. Remove from heat and stir in the Nutella until completely smooth.
- Immediately 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.
Notes
- I used chocolate-filled Oreos. You can use regular Oreos or any other chocolate sandwich cookie you prefer. Use a food processor to pulse the cookies with their filling into fine crumbs.
- 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 the 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.
- The total time represents total rest and chill time. Plan ahead when making this recipe.
- Heavy cream is necessary. Do not attempt to use milk in place of it.
- 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.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
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.
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Nutrition Information:
Yield: 20Amount Per Serving: Calories: 380
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Zainab kashif says
Hi. I wanted to ask what temperature should we set as I don't have an oven of fahrenheit height temperature. I have a simple oven of degrees Celsius.....what should I do?
Jen Sobjack says
Google is your best friend when it comes to things like this. 350°F = 177°C & 300°F = 150°C
Benjamin says
I was just wondering if this recipe could be made with homemade nutella - Something more concentrated in nuts and chocolate than palm oil and sugar. Would it be a direct swap of ingredients?
Jen Sobjack says
I've not made it with homemade Nutella so I'm not 100% sure. But considering how homemade Nutella is typically runnier than the storebought version, I'm thinking it won't work the same.
Dan says
Excited to make this, looks amazing! I am not a big fan of glazes though, but I do love nutella and strawberries. I was thinking of replacing the glaze with the strawberry sauce you use for your strawberry cheesecake recipe (made it before, really tasty). Do you think that would work, or would it be too much?
Jen Sobjack says
That actually sounds like it may be delicious. I'd love to hear how it turns out!
Raquel says
I just made this delicious cheesecake for my daughters 13th bday. It was a hit. My only concern is that the crust became soggy in the fridge. It’s almost as if the butter dripped into the aluminum foil while baking and then solidified while in the fridge, which caused a soggy crust. Any tips on how to prevent this in the future? Thanks!
Jen Sobjack says
Usually, a soggy crust is from water leaking in from the water bath. Did you use the water bath method for baking? You can try placing the pan of water on the lower rack below the cheesecake next time.
Sara Livingston says
I made this for Christmas Eve and it was a hit. No adjustments necessary. I also enjoyed all the notes and tips. I read it 3 times, including all of the notes, before attempting which is why I think I was successful. Only thing that was my glaze doesn’t look at all like the photo which is too bad
Danielle says
I want to bake these into cupcakes for single serving for Christmas. How can I do the ganache? Maybe take out of the paper first?
Jen Sobjack says
You can do it either way. Leave the paper on and just spoon a little ganache over the top. Or remove the paper and let the ganache drip down the sides. It's completely up to you.
Angelica Petra says
I’ve made this recipe a few times it’s actually my go too for Nutella cheesecake, my family adores it. In the first attempt I followed the instructions to the T however I found it came out a bit too rich for my taste, now I do everything the same, except that instead of 2 cups Nutella I use 1 1/2 and add another half brick of cream cheese and its perfect! Thanks so much for this recipe!!
Teresa says
Im excited to make this cheesecake! My son wants it for his birthday! I have never done the crust from scratch, do i have to remove the chocolate creme from inside the cookies or not?
Jen Sobjack says
There's no need to remove the filling.
janne says
can i have the measurement of the ingredients for a 6inches pan,, thanks in advance;)
Jen Sobjack says
I've not made this recipe in a 6-inch pan so I do not have ingredient measurents for it.
Zito says
Great cake!
Fox says
Can I use normal oreo cookie crumbs, if so do I need to make any adjustments to the amount of butter? I couldn't find the variety listed on the ingredients here. I am excited to bake this for the first time tomorrow.
Jen Sobjack says
Yes, regular Oreos work just fine with no other changes to the recipe.