Easy Creamy Nutella Cheesecake- This creamy and moist Nutella cheesecake is baked on an Oreo crust. Topped with chocolate ganache, chocolate whipped cream, and pretzel crumbles.
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This easy creamy Nutella cheesecake is SO good! The Nutella cheesecake has 2 whole cups of Nutella and is very rich. It is baked on an Oreo crust that is full of butter. The cheesecake is topped with a silky chocolate ganache and a fluffy chocolate whipped cream.
One of the best parts is the pretzel crumbles on top. Pretzels and Nutella is pretty much perfect. It also adds a fun crunch on top of the cheesecake. It is pretty easy to make and it will impress all your friends!
How To Make The Easy Creamy Nutella Cheesecake Crust.
The Oreo crust is full of butter and wonderful chocolate Oreos. I love a good Oreo crust. It is very easy to make too!
Start by preheating the oven to 325F. Baking a cheesecake at a lower temperature helps to prevent cracking.
Spray a 9 inch spring form pan with non stick spray. I use this one because a good sturdy spring form pan is important. Then use a 9 inch parchment paper circle on the bottom. This makes sure you can get the cheesecake out of the pan.
Next, use a food processor to crumble up Oreos. If you are using a traditional Oreo pack, I use 2 full rows of Oreos. Pulse the Oreos until fine crumbs appear.
Combine Oreo crumbs and melted butter until fully combined. Pour the crumbs into the spring form pan. Use your hands to start compacting the crust down. Push the crust 1/4 – 1/2 of the way up the sides. Once all compacted, use the bottom of a measuring cup to really compact it down more.
Bake the crust for 10 minutes. Pre-baking the crust helps to not have a soggy bottom. We want a sturdy crust for this cheesecake!
Baking Tips For Nutella Cheesecake
Cheesecakes are my specialty. I love a good cheesecake. To get a creamy cheesecake I usually have a mixture of heavy cream and sour cream to make it very moist. However, with the addition of Nutella I wanted to make sure it was creamy without overdoing it. I found the perfect balance.
Tips on making an amazing Nutella cheesecake:
- Make sure all dairy ingredients are at room temperature- This one is a biggie. Room temperature ingredients are so much easier to blend and you won’t get pockets of cream cheese that way.
- Extra Egg- The extra egg in this cheesecake will help get a higher rise on this cheesecake. As long as you don’t over- mix! It also helps make it more moist as well.
- 2 cups of Nutella- It seems like a lot of Nutella. I was skeptical at first too. I find Nutella to be a more dull flavor compared to peanut butter. So, I added 2 cups of Nutella and it is perfect. The tang from the cream cheese and the chocolate hazelnut is a perfect combo.
- Water bath- The water bath is everything if you don’t want cracks in your cheesecake. I mean who does? I have tried the aluminum foil method of water bath and I ALWAYS got water in there which means my crust got soggy. Gross.
- Water bath Technique- This technique has changed my cheesecake game! Get a 10 inch cake pan and put your spring form pan inside it. This will make sure no water will get in, but the pan will be hot enough from the oven and hot water. Place the cake pan in a roasting pan or a 12X16 pan. Then fill with hot water. Boom. It is amazing. No cracks
- Allow cheesecake to slowly cool- By propping the oven door open, turning off the oven, and letting the cheesecake slightly cool for 30 minutes you make your cheesecake less likely to crack. Cheesecakes crack if there is too much air from over mixing or if they cool down too quickly.
- Let the cheesecake chill in the fridge overnight- It can be 6 hours, but I prefer to let it chill overnight. Let it chill first before you take off the spring form pan. You will have much better luck.
A chocolate ganache with the Nutella cheesecake is a perfect combo. The chocolate ganache is packed with flavor and it is still the same consistency as the cheesecake.
To make the chocolate ganache, start with heating the heavy cream in a sauce pan over medium-low heat until it starts to steam. Don’t over heat by letting it come to boil, take it off right before it gets to that point.
While the heavy cream is heating up, prepare a small bowl of the chocolate chips. Pour the hot cream over the chocolate chips and let it sit. Don’t stir it yet. Let the cream sit for 1 minute and 30 seconds, this will allow the hot cream to melt the chocolate chips. Then, stir until glossy and smooth.
Pour 3/4ths of the chocolate ganache over the cheesecake and then smooth it down. Then, let it sit in the fridge for 20 minutes, so the ganache will have time to set. Next, drizzle the left over ganache on top. I use this squeeze bottle. It will create a bit more texture to the top.
Chocolate Whipped Cream
I knew I wanted little rosettes on the edges of the cheesecake, and I thought whipped cream would be perfect.
An important tip to get a nice firm whipped cream is to freeze your metal bowl and whisk attachment. When they are cold, the whipped cream firms up quicker and easier.
Add heavy cream, powdered sugar, cocoa powder, and vanilla to your cold bowl. Start by mixing it on medium until the dry ingredients start to combine with the cream. Then, beat on high until stiff peaks form.
Once the whipped cream is ready, immediately pipe it on top of the cheesecake. I like to make little rosettes on the side. You can do it however you wish!
The very last step is to add the pretzel crumbles on top. However, only add them once you are about to serve the cheesecake. Once you add them, and then the cheesecake goes in the fridge, the pretzels will get soggy, When they are fresh you get nice little crunch.
How Long Will the Cheesecake Last?
In my house it lasts a day or 2. Then I send it to my husbands work for it to be enjoyed.
The cheesecake will last up to 5 days in the fridge. As long as its covered anyway. I use a cake carrier to store my cheesecake. I like this one. Another reminder: if you put on the pretzel crumbles, they could become a little soggy if in the fridge for 5 days.
Can I Freeze The Cheesecake
Yes, you can freeze the easy creamy Nutella cheesecake. Once it is done chilling in the fridge, and before you decorate it, you can freeze it. Take off the spring form pan, then cover in saran wrap or aluminum foil before freezing.
To thaw, place cheesecake in the fridge for 24 hours before decorating and serving.
Other Cheesecake Recipes To Try
- 2 1/2 cups Oreo crumbs
- 6 TBSP Unsalted butter melted
- 24 oz Cream cheese room temperature
- 3/4 cup White granulated sugar
- 1/4 cup Heavy cream room temperature
- 1/2 cup Sour cream room temperature
- 2 tsp Pure vanilla extract
- 2 cups Nutella
- 4 Large eggs room temperature
- 1 cups Semi-sweet chocolate chips
- 1/2 cup Heavy Cream
Chocolate Whipped Cream
- 1 cup Heavy cream cold
- 3 TBSP Unsweetened cocoa powder
- 1/2 tsp Pure vanilla extract
- 5 1/2 TBSP Powdered sugar
- 1/2 cup Pretzel Crumbs
- Preheat oven 325F. Spray a 9 inch spring form pan with a non stick spray. Place a 9 inch parchment circle on the bottom and spray again. Set aside.
- Use a food processor to pulse Oreo cookies into a fine crumb. Combine Oreo crumbs and melted butter in a small bowl. It should have the texture of wet sand.
- Pour into the spring form pan. Use fingers to compact the crust down and bring the crust 1/4 of the way up the sides. Use the bottom of a measuring cup to compact the crust even more.
- Bake for 10 minutes.
- Once the crust is done baking and beginning to cool, start the cheesecake batter. In a medium bowl, beat the cream cheese on medium-high for 1 minute. Add in the white sugar and beat for 1 minute. Scrape the bowl.
- Add in sour cream, heavy cream, and vanilla. Mix until smooth. Add in Nutella and mix until combined. Scrape the bowl and mix again for 30 seconds.
- Add in eggs one at a time. Halfway through, scrape the bowl again. Pour cheesecake batter on top of the crust.
- Prepare a water bath. Place spring form pan in a 10 inch cake pan. Place the cake pan into a 12X16 pan,or a big enough pan to hold the 10 inch cake pan. Pour steaming water into the bigger pan. Water should come up halfway up the 10 inch pan.
- Bake for 90-100 minutes. The cheesecake is done when the edges are set and the middle has a slight jiggle. Crack open the oven door, turn off the oven, and let the cheesecake slightly cool for 30 minutes. Then, place cheesecake on cooling rack until it cools completely. Cover and transfer to the fridge to chill for at least 6 hours or overnight.
- Take the spring form pan off of cheesecake and remove parchment paper. Heat heavy cream in the sauce pan until steaming, but not yet boiling. While the cream is heating up, place chocolate chips in a small bowl. Pour steaming heavy cream over chocolate chips.
- Let sit for 1 minute and 30 seconds. Stir continulously until chocolate ganache is smooth and silky. Pour 3/4 of it on top of cheesecake. Use a spatula and smooth it evenly. Make sure to push it to the edge of the cheesecake but not quite all the way.
- Pour the rest of the ganache in a piping bag or a squeeze bottle. Put cheesecake in the fridge for 30 minutes for the ganache to set. Drizzle the left over chocolate ganache over the cheesecake.
Chocolate Whipped Cream
- While the the cheesecake is in the fridge, place metal bowl and whisk attachment in the freezer to get very cold. Once you are done with the chocolate ganache pull out the bowl and whisk attachment from freezer.
- Place heavy whipping cream, powdered sugar, cocoa powder, and vanilla into the bowl. Start by mixing it on medium for 20 seconds. Then turn the speed to high and beat until stiff peaks form.
- Pipe chocolate whipped cream on top of the cheesecake. Drizzle more chocolate ganache on top of the whipped cream. Top with pretzel crumbles when ready to serve.