Sure, Nutella is the kind of spread that’s perfectly acceptable to eat straight out of the jar. But combining it with an Oreo cookie crust and creamy chocolate cheesecake filling transforms it into the ultimate Nutella dessert. This easy Nutella cheesecake is like many chocolate cheesecake recipes but with an amped-up hazelnut flavor.
Nutella cheesecake is surprisingly easy to make, too. This recipe doesn’t even require a water bath. Baking the cheesecake at a low temperature is enough to prevent significant cracking.
Ingredients for Making Nutella Cheesecake
- Oreos, sugar, butter: Crushed Oreo cookies mixed with sugar and melted butter create a rich chocolate base for the cheesecake. You don’t need to buy the Oreo brand specifically. Try our Test Kitchen’s favorite off-brand Oreo cookies.
Filling:
- Sugar: Granulated sugar also sweetens the cheesecake, balancing the tanginess of the cream cheese and the richness of the Nutella.
- Cream cheese: The star of any cheesecake, cream cheese provides the creamy, tangy base that pairs wonderfully with Nutella. Ensure it’s at room temperature for lump-free mixing and buy the best cream cheese brands.
- Nutella: This beloved hazelnut spread is the key ingredient that transforms a classic cheesecake into a Nutella cheesecake. It adds a unique, rich flavor and silky texture to the cheesecake.
- Heavy whipping cream: Cream adds lightness and airiness to the cheesecake as it is whipped into the filling.
- Eggs: Eggs are essential for binding the ingredients together and giving the cheesecake its structure. They contribute to the smooth, velvety texture.
- Hazelnuts: Chopped hazelnuts add a delightful crunch and enhance the flavor of the Nutella. They also provide an appealing texture contrast to the creamy filling.
Directions
Step 1: Prepare the crust
Pulse Oreo cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding melted butter. Press the crumb mixture onto the bottom of a greased 10 inch springform pan. Wrap the pan’s bottom and sides with two layers of heavy-duty foil.
Step 2: Make the filling
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the Nutella, cream and salt and continue beating until fully incorporated. Add the eggs and beat on low speed until just blended.
Test Kitchen Tip: Overbeating the eggs is a common cheesecake mistake. Mixing too much air into them will make the cheesecake puff in the oven, then collapse and crack once it cools.
Step 3: Assemble and bake
Pour the filling into the crust and spread it evenly. Bake at 325°F for 1 hour and 15 minutes or until a thermometer inserted in the center reads 160°. The cheesecake will appear loose and wobbly but will firm up overnight in the refrigerator.
Step 4: Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack for 1 hour and 15 minutes. Then refrigerate overnight to allow it to set. Once it’s completely cooled, cover it.
Step 5: Garnish and serve
Release the cheesecake from the springform pan. Before serving, garnish the cheesecake with chopped hazelnuts.
Nutella Cheesecake Recipe Variations
- Nutella swirl: Create a marbled effect by swirling additional Nutella into the cheesecake batter before baking.
- Gluten-free option: To make this recipe suitable for those with gluten sensitivities, use gluten-free chocolate cookies for the crust.
- Other cookie crusts: Chocolate graham crackers or chocolate wafer cookies offer a slightly different flavor and texture than Oreo cookies. You can also try regular graham crackers, vanilla wafers or digestive biscuits.
How to Store the Nutella Cheesecake
Cover the cheesecake with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing other odors. Refrigerate for up to five days.
Can you freeze Nutella cheesecake?
To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
Recipe Tips
How do you cut Nutella cheesecake into clean slices?
You must let the cheesecake chill for at least 8 hours before you slice and serve it. It’s best to let it chill overnight to set completely. Run a sharp knife under hot water and carefully wipe it off between cuts for perfect slices.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal, you can use a regular cake pan lined with parchment paper for easy removal.
How do I know when my cheesecake is done baking?
The edges should be set and the center should still slightly jiggle. It will firm up as it cools.
