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.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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.
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
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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.
Ingredients
For the crust
- 2 1/2 cups (250 grams) fudge filled cookie crumbs, about 30 sandwich cookies
- 6 tablespoons (6 tablespoons) unsalted butter, melted
For the filling
- 24 ounces (681 grams) cream cheese, softened
- 3/4 cup (180 milliliters) heavy cream
- 3/4 cup (150 grams) sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups (560 grams) Nutella
- 4 large eggs, lightly beaten
For the glaze
- 1 cup (280 grams) Nutella
- 1/2 cup (120 milliliters) heavy cream
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, 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.
- 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.
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.
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Nutrition Information:
Yield: 20Amount Per Serving: Calories: 380
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Cath says
Hi,
Could you use traditional chocolate ganache instead of the nutella glaze for this recipe?
Jen Sobjack says
Certainly. That should work just fine.
Debbie Swartz says
OMG THIS IS THE BEST CHEESECAKE EVER! My granddaughters have been wanting cheesecake and we all love nutella so no brainers. We all love it. Thank you
Jen Sobjack says
Fantastic! I’m so happy you all loved the cheesecake.
Emily Bauer says
Do you put the foil along the bottom of the pan and the sides or just the sides of the pan?
Jen Sobjack says
The foil needs to wrap around the bottom and up the sides to prevent water from seeping in. Basically, use a square sheet of heavy-duty foil. Set the pan in the middle and fold the sides up. You can also line the inside bottom beforehand to prevent the cheesecake from sticking.