Nutella Cheesecake

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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.

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:

This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.
5 from 17 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
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

US Customary - Metric

For the crust

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

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

  • 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.

All images and text ©Jen Sobjack/Baked by an Introvert.

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Like this recipe? Then you must try these:

How to Make the Best CheesecakeHow to Make the Best Cheesecake
Smores CheesecakeSmores Cheesecake
Cappuccino CheesecakeCappuccino Cheesecake
Butterfinger Cheesecake with Caramel DrizzleButterfinger Cheesecake with Caramel Drizzle

90 Comments

      • 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

  • 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.

  • 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.

  • 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…

  • 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!

  • 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..

    • Jen Sobjack

      After baking for 1 hour and remaining in the oven for another hour, the cheesecake should appear set. You want the edges to be firm to the touch and the center to remain jiggly. The overall room temperature consistency will be mousse-like.

  • 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

  • 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?

  • 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.

    • 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.

    • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!!

  • 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

  • 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?

  • 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.

  • 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?

  • 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.

  • 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.

  • 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

  • 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

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