The Best Nutella Cheesecake Recipe

With a chocolate base and Nutella swirls baked into the filling, this Nutella cheesecake is decadent and creamy. 


Chocolate Cookie Crust – 2 1/2 cups chocolate bear grahams 200 grams read note – 7 tbsp unsalted butter melted (98 grams) Cheesecake batter – 1/2 cup dark chocolate chips or chopped chocolate (85 grams) – 907 grams cream cheese softened 4 packages of 8 oz. each – 3/4 cup granulated sugar 150 gram – 1 cup Nutella hazelnut spread 280 gram – 1/2 cup sour cream 120 gram – 4 large eggs room temp – 1 tbsp vanilla extract – 1/2 tsp salt For swirl – 3/4 cup Nutella 210 gram Chocolate Whipped Cream – 1 cup heavy whipping cream 240 ml – 3 tbsp unsweetened cocoa powder 22 gram – 2 tbsp powdered sugar 15 gram Topping – 1/2 cup Nutella hazelnut spread 140 gram – 9 Ferrero Rocher candie

Chocolate Cookie Crust Preheat oven to 325ºF. Process graham crackers into fine crumbs. Melt butter and mix crumbs. 

Step 1


Press the mixture into an 8" or 9" cheesecake pan. Need deep 8-inch springform pans. Bake crust 10 minutes. After baking, let cool. 

Step 2

Cheesecake Batter Spray pan sides with oil after crust baking. Melt chocolate by stirring every 15 seconds in the microwave. Let cool. Mix cream cheese on medium speed for 3 minutes until creamy. 

Step 3

After adding sugar, beat cream cheese 2 minutes on medium. After bowl scraping, beat 30 seconds. Stir in sour cream. Scrape bowl. Add Nutella. Mix melted chocolate into the bowl. 

Step 4

For cream cheese lump-free mixing, scrape bowl often. Mix eggs into batter. Incorporate first before adding more eggs. After adding eggs, avoid overmixing cheesecake. Stir in salt and vanilla briefly. 

Step 5

For assembly Add 1/3 cheesecake batter to cooled crust. Add spoonfuls Nutella. Stir hazelnut spread into batter with knife or small offset spatula. Pour 1/3 more batter on top. Spoon more Nutella into batter. 

Step 6

Repeat until batter and Nutella run out. Top Nutella swirls will crack cheesecake without batter. Tap the pan. Multiple layers of aluminium foil should cover the baking pan bottom. 

Step 7

Make a water bath by placing the pan in a larger roasting pan with hot water. Keeping cheesecake from cracking is crucial. Preheat oven to 325ºF and bake cheesecake for 65-85 minutes. 

Step 8

Wag the pan to check cheesecake doneness. The centre should jiggle, but the edges set. Leave the cheesecake in the oven for 1 hour after turning off. Refrigerate baked cheesecake for 6 hours. Wait to remove chilled springform pan ring. 

Step 9

Chocolate-whipped cream Add sugar, cocoa powder, and heavy cream. Speed up from low to medium-high until cream is thick and incorporated. Within 3 minutes, peaks should stiffen. 

Step 10

See Also

See Also

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