Nutella Cheesecake

5 from 4 reviews

This Nutella cheesecake has an Oreo crust, a baked chocolate Nutella cheesecake, with melted Nutella and chopped Ferrero Rocher on top!

Prep Time45

Cook Time1 20

Chilling Time6

Total Time8 5

Servings: slices

Calories: 389kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

2 1/2 cups Oreo crumbs about 2 rolls of regular Oreos
4 TBSP Unsalted butter melted

Nutella Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
2 TBSP Unsweetened cocoa powder I used dutch process
1 cup Nutella
1/2 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature
1/2 cup Nutella melted for decoration
Ferrero Rocher chopped for decoration

US - Metric

Instructions

Oreo Crust

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle. Spray again.
Use a food processor to blend the Oreos into a fine crumb. Add the crumbs and melted butter in a small bowl. Use a fork to mix.
2 1/2 cups Oreo crumbs, 4 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Then, take the bottom of a measuring cup to compact the crust.
Bake for 12 minutes.

Nutella Cheesecake

Using a mixer, beat the cream cheese, sugar, cocoa powder, and Nutella on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
24 oz Cream cheese, 3/4 cup White granulated sugar, 2 TBSP Unsweetened cocoa powder, 1 cup Nutella
Add in the heavy cream and vanilla. Mix on medium speed until smooth. Add in the eggs and mix on low speed until just combined. Take off the mixer and use a rubber spatula to mix the batter.
1/2 cup Heavy cream, 4 Large eggs, 1 tsp Pure vanilla extract
Start the water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Pour the cheesecake batter on top of the crust.
Bake for 70-80 minutes. Bake until the edges are set but the middle has a slight jiggle.
Turn off the oven, crack open the door, and let it slowly cool for 30 minutes. Then, take the cheesecake out of the water bath and cool on a cooling rack completely.
Wrap the pan with foil and chill for 6 hours or overnight. If using Ferrero Rocher, place unwrapped in a bowl and freeze for 15 minutes.
Once chilled, take the pan off the cheesecake and remove the parchment paper. In a microwave safe bowl, melt the Nutella for 30 seconds.
1/2 cup Nutella
Pour the Nutella over the cheesecake. Spread using an offset spatula. Chop the Ferrero Rocher and top the cheesecake.
Ferrero Rocher

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition