Prepare to fall in love with this incredibly delicious and surprisingly simple Nutella Cheesecake. This recipe delivers a decadent dessert bursting with a distinct and memorable chocolate-hazelnut flavor, all wrapped in a rich, creamy texture. It’s an ideal choice for any gathering, a delightful treat for the holidays, or simply to satisfy your deepest chocolate cravings.

The beauty of this Nutella Cheesecake lies in its perfect balance: a sturdy yet tender chocolate cookie crust provides the foundation, a velvety smooth filling infused with generous amounts of Nutella and melted chocolate offers an unparalleled richness, and a luscious Nutella ganache topping completes this masterpiece. Despite its gourmet appearance, the preparation process is straightforward, making it accessible even for those new to cheesecake baking. This is a dessert that truly impresses, not only with its stunning presentation but with every single unforgettable bite.

Ingredients

Crust Ingredients:

• 1 1/2 cups finely-ground chocolate cookies or chocolate graham crackers (about 24-28 cookies)
• 3 Tbsp. granulated sugar
• 6 Tbsp. unsalted butter, melted

Filling Ingredients:

• 1 3/4 pounds (3 1/2 eight-ounce packages) full-fat cream cheese, softened to room temperature
• 3/4 cup Nutella (for the filling)
• 3/4 cup granulated sugar
• 2 tsp. pure vanilla extract
• 1/2 cup heavy cream
• 9 ounces gianduja or high-quality semi-sweet chocolate, melted (**see tip below for melting instructions**)
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature

Chocolate Ganache Ingredients:

• 8 ounces Nutella (for the ganache)
• 3/4 cup heavy cream

Instructions

To Make The Crust:

1. Preheat your oven to 375ºF (190°C). Lightly grease the bottom of a 9-inch springform pan.
2. In a medium bowl, combine the finely-ground chocolate cookie crumbs or graham crackers with the granulated sugar and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan, extending it up the side of the pan no more than 1/4 inch. Ensure an even layer for a stable crust. Bake for 8-10 minutes, or until fragrant and lightly set. Remove from the oven and let cool completely on a wire rack. While the crust cools, decrease your oven temperature to 325ºF (160°C).

To Make The Filling:

1. While the crust cools, begin preparing the decadent filling. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together the softened cream cheese and 3/4 cup Nutella on medium speed until the mixture is completely smooth and free of lumps. This step is crucial for a silky cheesecake texture. Gradually add the 3/4 cup granulated sugar and continue mixing until fully incorporated and no sugar lumps remain. Stir in the vanilla extract and 1/2 cup heavy cream until just combined. Next, gently fold in the melted gianduja or semi-sweet chocolate, mixing until the chocolate is uniformly distributed throughout the batter. Finally, add the eggs and egg yolks one at a time, mixing each in on low speed until just combined before adding the next. Be careful not to overmix the eggs, as excessive air can lead to cracks in the finished cheesecake.
2. Prepare a water bath for baking the cheesecake. Tightly wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, ensuring it is completely sealed to prevent any water from seeping in. Carefully pour the prepared cheesecake filling into the pan, on top of the cooled chocolate crust. Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully transfer the entire setup to your preheated 325ºF (160°C) oven. Bake for 60-75 minutes. The cheesecake is done when the outer edges are set, but the center will still have a slight jiggle when you gently move the pan. (Remember, the cake continues to cook as it cools.) Once baked, carefully remove the roasting pan from the oven, then carefully lift the springform pan out of the water bath. Remove the aluminum foil. Let the cheesecake cool on a wire rack for 30 minutes. After 30 minutes, carefully run a thin knife around the edge of the pan to loosen the cheesecake, then unclip and remove the springform rim. Allow the cheesecake to cool completely at room temperature, then transfer it to the refrigerator for at least 8 hours, or ideally overnight, to fully set and chill.

To Make The Nutella Ganache:

1. To prepare the luxurious Nutella ganache, combine the 8 ounces of Nutella and 3/4 cup heavy cream in a small saucepan over low heat, or in a heatproof bowl set over a pot of simmering water (a double boiler). Stir continuously until the mixture is smooth, glossy, and completely combined, forming a cohesive ganache. Remove from heat and let it cool for about 15 minutes. The ganache should thicken slightly to an easily spreadable but not runny consistency. Once cooled, spread the ganache evenly over the chilled cheesecake using an offset spatula, or get creative by drizzling it on top with a pastry bag or even a fork for a rustic look. For a truly professional finish, allow the ganache to set slightly in the refrigerator before serving.

Melting Chocolate: The easiest and most reliable way to melt chocolate is using a double boiler. Place your gianduja or semi-sweet chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir frequently until the chocolate is smooth and melted. If you’re in a hurry, the microwave also works great! Place the chocolate in a microwave-safe bowl and heat at 50% power for one minute. Remove and stir. Continue microwaving in 20-30 second intervals, stirring well between each, until the chocolate is fully melted and smooth. Be vigilant, as chocolate can go from perfectly melted to burnt very quickly!

Preventing Cracks: Cheesecakes are notorious for cracking. To minimize this: ensure all cold ingredients (cream cheese, eggs, egg yolks) are at room temperature. Do not overmix the batter, especially after adding the eggs. The water bath technique is your best friend here, as it provides a moist, even cooking environment. Finally, allow the cheesecake to cool gradually, first on the counter, then in the refrigerator. Sudden temperature changes are a common cause of cracks.

Ingredient Quality: For the best results, use high-quality, full-fat cream cheese. It makes a significant difference in the creaminess and richness of your cheesecake.

Storage: This Nutella Cheesecake can be stored, covered, in the refrigerator for up to 5-7 days. It also freezes beautifully for up to 2-3 months. To freeze, wrap individual slices or the whole cheesecake (after it’s fully chilled and ganache set) tightly in plastic wrap, then in aluminum foil.

Variations: Feel free to swirl in an extra tablespoon or two of Nutella into the filling just before baking for an even more pronounced hazelnut swirl. Garnish with chopped toasted hazelnuts, fresh berries (strawberries or raspberries pair wonderfully), or a dollop of whipped cream just before serving.

This recipe was slightly adapted from a delightful Gianduja and Nutella Cheesecake recipe found on Food Lover’s Odyssey.