Introduction

This Nutella Cheesecake is a luscious, creamy dessert that combines the rich flavor of Nutella with a crunchy Oreo crust. Perfect for chocolate lovers, it offers a smooth, decadent texture topped with a glossy Nutella ganache. It’s an impressive treat that’s surprisingly easy to make at home.

A round chocolate cake sits on a black base, covered with a shiny, smooth dark chocolate glaze on top. Around the edge of the top layer is a ring of piped light brown chocolate whipped cream with a soft, airy texture. The cake’s sides are coated in a dark crumbly layer, adding texture contrast. In the background, a white bowl with chocolate spread and two bright red strawberries are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo cookies
5 tablespoons unsalted butter (melted)
24 oz full-fat cream cheese (softened)
1 cup Nutella
¾ cup granulated sugar
⅓ cup sour cream
1 teaspoon vanilla extract
4 large eggs (room temperature preferred and lightly beaten)
½ cup heavy cream
¾ cup Nutella (for ganache)
⅓ cup heavy cream (for ganache)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: Prepare the crust by twisting apart each Oreo cookie and scraping out the filling with a butter knife. Place the cookies in a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies in a sealed bag and crush with a rolling pin.
Step 3: Drizzle melted butter over the crumbs and pulse again until moistened. Stir briefly to combine.
Step 4: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch springform pan, aiming to cover higher than where the cheesecake filling will reach to help prevent cracks. Set aside.
Step 5: In a large bowl, beat the softened cream cheese on low speed until smooth and lump-free.
Step 6: Add 1 cup Nutella and sugar; beat on low until creamy and combined, scraping the bowl as needed.
Step 7: Stir in sour cream and vanilla extract until fully incorporated.
Step 8: Add eggs one at a time, mixing gently on low speed after each addition until just combined to avoid incorporating too much air.
Step 9: With mixer on low, slowly drizzle in ½ cup heavy cream until the batter is smooth and creamy. Scrape the bowl once more.
Step 10: Pour the filling into the prepared crust. Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes. The edges should be set while the center remains slightly wobbly.
Step 11: Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for 1 hour.
Step 12: Remove from the oven and cool on the counter for 30-60 minutes. Cover and chill in the refrigerator for at least 6 hours or overnight.
Step 13: For the ganache, combine ¾ cup Nutella and ⅓ cup heavy cream in a microwave-safe bowl. Heat for 35 seconds, then whisk until smooth. If needed, return to the microwave in 15-second intervals until glossy.
Step 14: Pour ganache evenly over the chilled cheesecake. Refrigerate for another 20-30 minutes until set. Remove the springform collar, slice, and serve.

Tips & Variations

For a deeper chocolate flavor, add 2 tablespoons of cocoa powder to the crust crumbs before mixing with butter.
If you prefer a lighter texture, substitute half of the cream cheese with mascarpone cheese.
To avoid cracks in the cheesecake, bake it in a water bath or place a pan of hot water on the lower rack during baking.
Use room temperature eggs and cream cheese for a smoother batter and more even baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat ganache before pouring if needed.

How to Serve

The image shows a slice of chocolate cheesecake on a white plate with a wavy edge, placed on a white marbled surface. The cheesecake has three distinct layers: a dark, crumbly cookie crust at the bottom, a thick light brown creamy cheesecake middle with a smooth texture, and a glossy dark chocolate ganache layer on top. Two swirls of light brown chocolate whipped cream sit neatly on the ganache near the back edge of the slice. In the blurred background, more pieces of the cheesecake are visible with similar decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate hazelnut spread instead of Nutella?

Yes, any chocolate hazelnut spread will work, but the flavor and texture may vary slightly depending on the brand.

Do I need a springform pan for this cheesecake?

A springform pan is recommended for easy removal without damaging the cheesecake, but you can also use a regular cake pan lined with parchment paper on the bottom for easier release.