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This Nutella Cheesecake is thick, creamy, rich and flat out amazing! It’s baked in an Oreo crust and topped with Nutella ganache and I’m totally obsessed with it!
Nutella Cheesecake with Oreo Crust
This cheesecake has been on my mind for a long time. I love cheesecake and Nutella, so it was inevitable that at some point they’d become one. And boy am I happy with how this one turned out! You are going to need to make this – soon!
To get started, you’ll made the crust. It’s an Oreo crust and the chocolate goes perfectly with the Nutella. You don’t need to remove the filling from the Oreos, just grind them into crumbs and combine them with some butter.
Bake the crust for about 8 minutes while you make the filling.
I had to play around with the filling just a bit to make sure I had the texture and flavor right. Nutella can sometimes get a little lost and that’s never a good thing since Nutella is amazing. To make sure that there’s plenty of Nutella, there’s a full two cups in the filling. If you are temped to reduce it, please don’t. I tried it with less and the flavor is just not as good.
How to Make The Best Nutella Cheesecake
So you’ll combine three 8 ounce blocks of cream cheese with some sugar and flour, then add the Nutella and some vanilla extract. Be sure to mix things on low speed so that you don’t add too much air into the batter. The final addition is the eggs.
You might notice that the consistency of the filling is a a little thicker and almost sticky compared to a more normal cheesecake filling. This is totally ok. It’s from the large amount of Nutella.
Add the filling to the crust and bake in a water bath. I know water baths can be annoying, but they really only add a few more steps. And if you’re concerned about the water bath leaking, be sure to check out my post on how to prevent leaking. Water baths help the cheesecake bake more evenly, not crack or fall in the center, as well as keeps them from browning too much.
If the cheesecake looks a little funny on top as it bakes – a little bumpy and lighter in color – it’s ok. Keep going.
How to Cool Your Cheesecake
After baking, there’s a two step cooling process. Part one is the cheesecake remaining in the oven while the oven is off. It slowly begins to cool the cheesecake while continuing to cook it. The second part is still in the oven, but with the door cracked, further cooling the cheesecake slowly so that it doesn’t cool too quickly and crack.
The topping to this Nutella Cheesecake is the Nutella ganache. You can add the ganache prior to refrigerating the cheesecake or after. Either way is fine.
Make the Nutella ganache with another cup of Nutella (you’ll literally use a full 2.2 pound container of Nutella in this cheesecake), some chocolate chips and some heavy whipping cream. Pour about half of it on top of the cheesecake and use the rest to drizzle over the top when decorating it, or serve it with the cheesecake slices.
The finishing touches are some chocolate whipped cream and Ferrero Rocher candies.
You guys, this cheesecake is crazy awesome! All that Nutella gives it the most amazing, dense, creamy texture! I’m so totally in love with it and I know you’ll love it too!
More Delicious Nutella Recipes
Nutella Chocolate Cake
Nutella Cheesecake Cookie Cups
No Bake Nutella Cheesecake
Nutella Fudge Brownies
Nutella Chocolate Cupcakes
No Bake Nutella Pretzel Bars
Chocolate Covered Nutella Pretzel Bites
Nutella Pop Tarts
[adthrive-in-post-video-player video-id=”tqgydakn” upload-date=”2019-06-14T15:20:07.000Z” name=”Nutella Cheesecake” description=”This Nutella Cheesecake is thick, creamy, baked in an Oreo crust and topped with Nutella ganache!”]
Read transcript
For help with your cheesecake, check out my 10 tips for a perfect cheesecake.
Nutella Cheesecake
- Prep Time: 1 hour 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Nutella Cheesecake is thick, creamy, rich and flat out amazing! It’s baked in an Oreo crust and topped with Nutella ganache and I’m totally obsessed with it!
Ingredients
Oreo Crust
- 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
- 5 tbsp (70g) salted butter, melted
Nutella Filling
- 24 oz (678g) cream cheese, room temperature
- 3/4 cup (155g) sugar
- 3 tbsp (24g) flour
- 2 cups (616g) Nutella
- 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
Nutella Ganache
- 1 cup (309g) Nutella
- 1/4 cup (43g) semi sweet chocolate chips
- 1/2 cup plus 1 tbsp (135ml) heavy whipping cream
Chocolate Whipped Cream
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (29g) natural unsweetened cocoa powder
- 3/4 cup (86g) powdered sugar
- 1/2 tsp vanilla extract
- Ferrero Rocher candies, optional
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
FILLING
1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the Nutella and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be thick and a little sticky.
5. Pour the cheesecake evenly batter into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11. Remove the cheesecake from the springform pan and place on a serving dish.
12. To make the Nutella ganache, add the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes
13. Pour about half of the ganache into the center of the cheesecake and lightly help it spread mostly to the edge of the cheesecake. It will continue to spread a little as it cools. Save the remaining ganache for later.
14. Refrigerate until the ganache is firm, then make the chocolate whipped cream.
15. Add the heavy whipping cream, cocoa powder, powdered sugar and vanilla extract to a large mixture bowl and whip on high speed until stiff peaks form.
16. Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with a drizzle of some of the remaining ganache and Ferrero Rocher candies. If you have ganache remaining, serve it with the cheesecake slices.
17. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Notes
If you’d like to add the Nutella ganache before refrigerating the cheesecake until firm, you can do that instead of waiting until it’s completely cool. Either way is fine.
Nutrition
- Serving Size: 1 slice
- Calories: 671
- Sugar: 59.4 g
- Sodium: 274.2 mg
- Fat: 42.2 g
- Carbohydrates: 67.6 g
- Protein: 10.5 g
- Cholesterol: 119.3 mg
Categories
Enjoy!
Wow. My husband is a nutella lover and a cheesecake lover so when I saw this recipe I knew if I can manage this would be the best cake yet 🙂 this is my first cheesecake and it was absolutely amazing
I’m so glad to hear that!
Also I just want to mention that I did NOT use a water bath on this recipe. I elected to use the baking-pan-full-of-water trick and it worked just fine. The cheesecake didn’t crack and was not dry at all. So this recipe was rather forgiving in that regard!
Holy smokes. Not too hard to make, and elicited a few genuine laughs due to the sheer amount of Nutella involved (basically one of the big 1kg/2.2lb jars). But this was FANTASTIC. Deep rich chocolate hazelnut flavor, an excellent Oreo crust. And it worked fantastically well using gluten-free Oreos and Bob’s Red Mill gluten free 1:1 flour.
The chocolate whipped cream has so much cocoa in it that it’s more of a buttercream/frosting consistency but I certainly have no problem with that. And the GANACHE… stuff of dreams. Stole the show when desserts hit the table on Christmas. A++++ recipe.
I’m so glad you enjoyed it!
If I made this with a brownie bottom layer, do you think the bake time would be the same? 1 1/2 and then the 30 closed 30 cracked method?
I’m not entirely sure, but I think it’d be similar.
This cheesecake was so yummy! Very rich and creamy, not too sweet.
Can you please tell me how do make mini ones?
I’m so glad you enjoyed it! Mini cheesecakes would be similar to my mini chocolate cheesecakes. You could actually use those crust ingredients and directions. The filling of the Nutella cheesecake could be cut in half for about 12 minis. Bake time would be similar, but a few minutes longer. I hope that helps!
Do I have to do a water bath what does it do?
I highly recommend it. They help prevent cracking, over-browning of the cheesecake, and prevent it from falling in the middle as it cools. Here’s my post on water baths, if you’d like to read more.
This looks great, I can’t wait to try it for a friends birthday. For the cookie crumbs, did you use whole oreos, with the filling, or just the black wafer part? Thank you!
I used the whole cookie – filling and all. I hope you enjoy it!
I love your reciepes ❤️ been a fan of urs following even through Instagram 😊 may i know if I half the recipe the tin size would be 7″ ? N how much time should I keep for baking .. thank you
Thank you! I’m so glad you enjoy the recipes! I’d check out my guide to adjusting cheesecake sizes. It talks about making a 7 inch and how to reduce the recipe. I hope that helps!
I have made this cheesecake several times and my family and friends love it.
Is it possible to use this recipe to make mini cheesecakes? My concern is in the baking time…thank you
I’m so glad it’s a hit! Yes, you could make mini cheesecakes. I’d have a look at my mini cheesecakes recipe. The process and baking time will be similar, you just may need to add 3-5 minutes to the initial bake time.
This recipe is a showstopper! Everytime I make this recipe (5th time now) once served the room goes silence-people are speechless at its looks and taste. Give it a try you definitely will not be disappointed.
I’m so glad to hear that!
Amazing, sinfully delicious. Excellent recipe.
I’m so glad you enjoyed it!
I made this for a friend’s birthday, I used a 6 inch pan and made mini cheesecakes in mini loaf pans with the rest of the ingredients. I got SO many compliments on it, it was beautiful and delicious.
I’m so glad you enjoyed it!
Can these be made into mini cheesecakes?
Yes, you can make it into mini cheesecakes. I would refer to my guide for adjusting cheesecake sizes.
I completely forgot my water bath. Is there anyway to fix my cheesecake now? 😔
There’s not really anything you can do after the fact. I hope it still turned out OK.
Love this recipe but wish the video showed a jiggle test or had advice on knowing if it was done because I did the 90 minutes, waited the 30 minutes with the door closed after turning the oven off then cracked the door for 30 minutes and it was super undercooked for me 🙁 like liquid in the middle still I don’t know what happened so I had to start over
I’m actually working on a post that shows that in a video. I’m sorry you had trouble. I’m surprised it was that under baked when you cut into it after baking it for so long. Makes me wonder if something was off. In the meantime though, you want to look for the majority of the cheesecake to be relatively set. It’s only the inner two or 3 inches that should still jiggle. And you don’t want it to be like a wavy undercooked wiggle, but a gentle somewhat set one. I hope that makes sense.
The first time I made this recipe it was intimidating, and when I tasted it I felt like it was a tiny taste of heaven. This is the perfect Nutella cheesecake recipe. The only other ones I’ve seen have a plain cheesecake topped with Nutella but that’s not what I was looking for. I was so excited this one had it in the actual batter. Everyone that has tested this has complimented it saying it tastes like it’s from a restaurant. I love the homemade Oreo crust, it’s the perfect ratio in the recipe of cookie:butter. Everything in this recipe is written straightforward, I love it! This recipe went into my recipe book that I plan to pass down to my daughter one day. We simply love it.
Awesome! So glad to hear that!
This was perfect! Thanks for a great recipe!
So glad you enjoyed it!
great recipe! makes a very rich cheesecake. i halved it and baked in a 6” springform pan for an hour (plus 30 min with the oven off and 30 with it cracked open). i also sprinkled chopped up toffee on top for a little crunch.
Glad you enjoyed it!
Hi Lindsay,
I made this last year and loved it! I wanted to try out regular graham crackers this time for the crust, do you think it will still come out okay?
Thanks so much
So glad you loved it! Here is my graham cracker crust recipe. https://www.lifeloveandsugar.com/graham-cracker-crust-recipe/
Hi i’m planning on making this for Christmas, but I had two questions. For the crust do you use single or double stuff Oreos? Also, if I am using the gram measurement, would I weigh the Oreos before or after crushing? Thanks!
Regular stuff, not double. And they should weigh the same either way, but I usually weight them before I crush them.
For heavy whipping cream, all I can get in Canada is 35. Percent fat, is this an issue?
I think it should be fine.
When you make your crust do you use the cream inside the cookies too?
Yes, I do.
Do you think this cheesecake would freeze ok? I am going out of town but wanted to make this for my son before I left (3 days before).
Yes, it should be fine.
Amazing recipe!!! my favorite cheesecake so far! I used the new hazelnut oreos instead of plain oreos.
This is very good. Surprisingly, not too sweet. I’m considering trying this with a graham cracker crust & strawberries on top, since I feel like the Oreos & Ferrero compete with the Nutella a bit.
Watch you cooking time when trying this. Perhaps it’s the altitude where I live or my oven, but I only baked this for an hour, though the recipe calls for an hour & a half.
My 13yo picked out and made this recipe for her best friends birthday and I’m awestruck at just how amazing it turned out! I wish I could share a picture. This recipe is beyond belief, so instructive and rich with detail which made it easy to follow. The results are drool-worthy. Thank you!
This was amazing!! So rich and so Nutella. Not too sweet! Make it! You won’t regret it.
My hubby made this for Mother’s Day. He said it was easy to make despite all of the extra steps. The results were outstanding. My family has fairly high standards when it comes to desserts. This recipe is top notch. He used chocolate filled Oreos for the crust. The dollops of whipped cream on top are unnecessary.
I’m so glad you enjoyed it!
My cheesecakes are the number 1 requested birthday dessert from my family. I made this yesterday and was told it was the best I’ve ever made! So decadent. ❤️
Wonderful! So glad to hear that!
Oh my goodness!!!!!! Never ever have I made a cheesecake as good as this one!!!! Your water bath technique and instructions were so clear and simple to understand! I made this for my family for Easter and now EVERYONE want me to make it for them! Perfect consistency and as good as any restaurant! I almost cried, I was so pleased with the result! Thank you for this recipe! I give it an A+++!!!
The instructions are so clear and the cheesecake was surprisingly easy to make! Very delicious as well.
Made this cake yesterday as my daughter requested nutella cheesecake for her birthday and she really loved it. At first I’m scared cause I never make a cheesecake before so happy that it turned out perfect. Actually while reading the recipe Im a bit shocked with the amount of Nutella I need but surprisingly it’s not too sweet. Thanks for sharing this recipe this I will be definitely keep it😍
Hi! I’m thinking of doing this recipe. Just one question, what if I were to put some heavy cream in the Nutella filling? How would it affect the filling? Would it be more of a mousse-like texture? Or would it maintain the usual cheesecake-like texture?
I’m not sure, since I didn’t try it. I would stick with the recipe as written.
This was a wonderful recipe and very easy to follow! I made mine gluten free with gf Oreos and gf flour and it turned out beautifully! I didn’t use all of the chocolate topping but I did use some (I just had a thinner layer on top) and it was so so good! Thank you for sharing your recipe!
So glad you enjoyed it!
Made this and it came out absolutely fantastic!! Thank you!
Looks amazing – just wondering are the choc chips milk or dark chocolate? I am going to make this today for my sister in laws birthday tomorrow 🙂
I use semi sweet chocolate chips
Made this a few days ago. This may very well be the best dessert I’ve ever made. Unfortunately, mine cracked, but that’s what the ganache is for! Can’t wait to try other cheesecake recipes on the site.
So glad you enjoyed it!
Hello Lindsay! I did tag you in my IG post but im not sure if you can view it since my account is private. Your recipe is so amazing i made this and it was so perfect and beyond delicious!!! Baked half of your recipe and was lazy to do the water bath and it turned out perfect but made some variation on the temperature, bake at 320F for 10 minutes and reduce it to 270F for 40min and I’m using a convection oven. My family loves it!!! Thank you!
Yea, I wouldn’t be able to see it on a private account. So glad you enjoyed the cheesecake though!
This recipe is amazing! I’ve been trying your recipes every chance I get and every one of them has been phenomenal! I always make sure to read all of your tips and I find it very helpful when it’s something I have never made. Thank you for all of your wonderful recipes with tips. My family thinks I’m a rock star but the credit is all yours!
Hello. I made this cake at this weekeend, amazing,,! Thank you!
Hi. This looks delicious! Just wondering for the crust, do you use the whole oreo cookie(including icing) or do you just use the Oreo crumbs Thanks
Yes, leave the filling in the Oreos.
Hi Lindsay! This recipe turned out amazing however I was wondering , what would the cooking time look like if I was to make this in a 6 inch springform pan?
So glad you enjoyed it! I haven’t ever baked a 6 inch cheesecake though, so I’m not sure on times. I’m sorry!
Hi, i would like to follow this recipe for an eggless version. Can anyone guide me how can i replace the eggs.
Hello,
Do I have to wait for the cookie crumb crust to cool completely before I put the filling in?
Hi Lindsay,
Looking forward to trying this recipe. If I need a cake for fewer servings (about 4 servings using a 6 inch pan), should the ingredients be cut in half? a third?
Thanks,
Mona
I recently made a 7 inch cheesecake and did about 2/3 of the recipe, so that’s probably what I’d do.
Hi, do you mind listing 2/3 of the recipe? I wanted to make it with 16 ounces cream cheese…
I made this cake yesterday as it’s my birthday today, and oh my days, what a delicious gift you gave me!
This cheesecake came out amazing and my daughter who’s not that much of a cheesecake lover couldn’t get enough of it and kept begging for more! I can’t wait to try more of your recipes <3
this cheese cake i one of the best cheese cakes i’ve had. i made this cake a few weeks ago for my moms birthday and i was a hit! everyone loved it. the instructions were well written. the crust was simple to make other than using double stuffed instead of regular oreos ( i took some cream out of the mixture) which was my mistake. next the filling was easy to make just make sure your cream cheese is fully softened before you combine. i also added a little bit more of the vanilla for extra flavor . the baking process took awhile but was definitely worth it. after i poured the batter in the baked crust i prepared a water bath(wrapped foil around the pan and placed it in lukewarm water) put it in the oven for suggested time. then i shut the oven off and left it there for 30 then cracked the oven for another 30 as the directions state. i recommend letting it cool for about an hour after you take it out of the oven and then placing in the fridge overnight. i chilled the cake before i put the ganache so it can be set. after the ganache i chilled it for another 30 mins and made the whipped cream after i added the whipped cream i did not put ferrero rochers on top but it tasted delicious was creamy and rich and is forsure one of my favorite cheesecakes definitely worth the hard work!
Hello! I’ll do this for my nephew’s birthday next Tuesday. I’m just wondering if the cream cheese should be at room temperature! Thanks!
Yes, room temperature.
This is probably the best cheesecake I have ever eaten – homemade or out!! It is rich, smooth and so chocolatey. I made this for a family gathering last weekend and it’s requested for another this weekend! It’s not too difficult to made and SO worth the effort! Thanks for sharing!!
That’s so great to hear! I’m glad it was such a hit!
My sister made this cheesecake for my birthday last weekend and it was the BEST cheesecake I’ve ever eaten!! I couldn’t get enough of it!!! So so so good!!!!
Awesome! I’m so glad you enjoyed it!
Hi Lindsay,
I absolutely love following all your recipes and I cannot wait to try this one! However, I was wondering that if use 2 8 ounces of cream cheese instead of 3 (to make a more smaller one), how would I change all your other measurements too like for instance, the nutella eggs etc
If you’re only using two of the three cream cheese blocks, then you basically want to use 2/3 of the other ingredients. It’s a little hard to do that with four eggs, but you could just use one egg. The cheesecakes won’t rise as much but otherwise will be fine.
I’m sorry, I meant two eggs.
Hi Lindsay, your instructions call for eggs but your ingredients do not – what am I missing?
They’re there. 4 eggs – the last in the ingredients list for the filling.
Thank you!
I am not the best baker and have only made a cheesecake one other time, and this dessert turned out perfectly! It’s so pretty and looks delicious. I am serving it at a Christmas party so haven’t tried it yet, but can’t wait!
Awesome! I’m so glad you’re happy with it!
I made this last night. If it tastes as good as it looks, it should be phenomenal! Very easy to prepare. Thank you for sharing this recipe!
I’m so glad you were happy with it!
Hello! I’m planning on making this this Wednesday for Thanksgiving but was going to convert it to cupcake tins.
What sort of time difference do I need to do for the baking?
I’d suggest looking at some of my other mini cheesecakes, like these, to see an example of cooking and cooling times. It’s quite a bit less.
i was drawn to this gorgeous looking cheesecake, you had my daughter at Nutella! I am baking it this weekend for my daughters birthday on Friday. Can i freeze it and do you have freezing tips if it is freezable. i will add ganache, whipped cream and candies on Friday before we go to dinner. will the whipped topping stay firm?
Thank you for any tips you can offer! I read all your making the cheesecake tips and am enlightened 🙂
I haven’t tried freezing it but I do think it would be fine. I would suggest wrapping it well for freezing and thawing it in the fridge before adding the toppings. The whipped cream should stay just fine. Just be sure to add the full amount of powdered sugar listed. I hope she enjoys it!
Thank you Lindsay! I will check back in with final results from my foodie critics, well mostly just my daughter, she is the one to please this week 🙂
Also, do you use the same ganache to cris-cross the top or a different chocolate sauce?
Yes, I used the same ganache.
Can’t wait to try it tomorrow, made my one today. Just wondering if you can freeze it.
Yes, it should do fine frozen. Just be sure to wrap it well and then thaw it in the fridge.
Made this cheesecake for a party last weekend, was a hit! People were coming back for seconds, wish had made two! Great recipe! Didn’t change a thing!
I’ve made this cheesecake over the weekend and it was delicious. I made it with a brownie bottom and it didn’t last very long.
I’m glad you enjoyed it!
I just want to say thank you! This was my first time making cheescake ever and my family loved it. I have no words to describe how mouth watering this chocolate heaven was. I will be making this again for sure!
Awesome! So glad to hear that!
I was looking for a cheesecake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Thanks! I will leave out the sour cream for this one.
Hi Lindsay! My family are huge fans of your Kahlua cheesecake so I’m excited to try this Nutella recipe. I see there’s no sour cream in this cheese filling. Is this because of the extra Nutella? I’m asking because I like to make one cheesecake batter to split between two 5-inch springform pans. I leave one plain and add flavor to the other one. This worked well with the Kahlua. Will it work for the Nutella, or must I leave out the sour cream? Thanks
Yes, it’s because of all the Nutella. You could try adding in sour cream, but it will take a decent amount longer to bake in the oven for the Nutella cheesecake. Plus, the Nutella cheesecake gets part of its thick, rich texture from not adding sour cream. You can certainly give it a try though.
I love making cheesecake and can’t wait to try your recipe.
Hi Lindsay, my boyfriend and I have been working through a bunch of your recipes and they are so consistently good! We can’t wait to try this one. Have you considered trying to make a pink lemonade cake? I have looked around for recipes, but none of them are as pretty as your cakes. I would love to see your take on it!
I’m so glad to hear you’ve enjoyed the recipes! I’m not sure I’ve really thought about a pink lemonade cake, but I will add that one to the list! Thanks!
Hi Lindsay! This cheesecake looks soooo good! I adore that decoration and I am totally a Nutella fan 😉 So creamy and smooth looking! Would love to try this recipe! Thanks 🙂