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Nutella cheesecake slice on plate.
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5 from 2 votes

Nutella Cheesecake

This creamy Nutella cheesecake is baked on an Oreo crust. It has a very creamy Nutella cheesecake topped with chocolate ganache, pretzels, and Oreos.
Prep Time40 minutes
Cook Time1 hour 20 minutes
Cooling Time6 hours
Total Time8 hours
Servings: 16 slices
Calories: 535kcal

Ingredients

Oreo Crust

  • 3 cups Oreo crumbs
  • 5 tablespoon Unsalted butter melted

Nutella Cheesecake

  • 24 oz Cream cheese room temperature
  • ¾ cup White granulated sugar
  • ¼ cup Heavy cream room temperature
  • ½ cup Sour cream room temperature
  • 2 teaspoon Pure vanilla extract
  • 2 cups Nutella
  • 3 Large eggs room temperature

Chocolate Ganache

  • 1 cups Semi-sweet chocolate chips
  • ½ cup Heavy Cream
  • Pretzels for decoration
  • Oreos for decoration

Instructions

Oreo Crust

  • Preheat oven 325F. Spray a 9 inch spring form pan with a non-stick baking 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 with a fork. 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 ½ of the way up the sides. Use the bottom of a measuring cup to compact the crust.
  • Bake for 10 minutes.

Nutella Cheesecake

  • Once the crust is done baking and beginning to cool, start the cheesecake batter. Using a mixer, beat the cream cheese on 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. It should be thoroughly combined before adding eggs.
  • 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:
    1. Place spring form pan in a 10 inch cake pan. Place the cake pan into a roasting pan. Pour steaming water into the roasting pan halfway up the cake pan.
    2. Wrap spring form pan with foil tightly twice. Place spring form pan in the roasting pan. Fill with steaming water halfway up the spring form pan.
  • Bake for 70-85 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.

Chocolate Ganache

  • Take the spring form pan off of cheesecake and remove parchment paper. Heat heavy cream in the sauce pan over medium-low heat. Heat until steaming. 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 continuously until chocolate ganache is smooth and silky. If any chocolate chip chunks remain, heat in the microwave for 10 seconds. Then, stir.
  • Pour chocolate over cheesecake. Use an off set spatula to smooth. Place cheesecake in the fridge for 10 minutes before adding pretzels and Oreo pieces for decoration. Cheesecake should remain in the fridge before serving.

Notes

Any ingredients that say room temperature, pull out 2 hours before baking.

Nutrition

Calories: 535kcal | Carbohydrates: 41g | Protein: 6g | Fat: 39g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 164mg | Potassium: 296mg | Fiber: 3g | Sugar: 35g | Vitamin A: 896IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg