Heavenly Nutella Cheesecake Recipe

Name: Heavenly Nutella Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Yield: 12 servings
Ingredients: About 30; 4 cups (32oz/907g) cream cheese; ⅔ cup (4oz/115g) bittersweet chocolate, finely chopped; ½ cup (4oz/115g) Butter; ⅔ cup (5oz/142g) granulated sugar; ¾ cup (6floz/180ml) heavy cream; ⅓ cup (1⅓oz/37g) unsweetened cocoa powder; ½ cup (2½oz/71g) hazelnuts, toasted and chopped, for garnish; ½ teaspoon salt; 4 large eggs; 1 cup (10oz/283g) Nutella; ½ cup (4floz/120ml) heavy cream; 1 tablespoon hazelnut liqueur or vanilla extract

User Reviews

4.8

15 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings
12 servings

Heavenly Nutella Cheesecake Recipe

Naomi Lloyd

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Make this divine Nutella Cheesecake recipe and elevate your dessert with a slice of heaven infused with decadent creaminess and cocoa bliss.

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Ingredients

Servings

About 30 (9oz/255g) chocolate wafer cookies
4 cups (32oz/907g) cream cheese, softened
⅔ cup (4oz/115g) bittersweet chocolate, finely chopped
½ cup (4oz/115g) Butter, melted
⅔ cup (5oz/142g) granulated sugar
¾ cup (6floz/180ml) heavy cream
⅓ cup (1⅓oz/37g) unsweetened cocoa powder
½ cup (2½oz/71g) hazelnuts, toasted and chopped, for garnish
½ teaspoon salt
4 large eggs , at room temperature
1 cup (10oz/283g) Nutella (or any chocolate hazelnut spread), at room temperature
½ cup (4floz/120ml) heavy cream
1 tablespoon hazelnut liqueur or vanilla extract

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Notes

Play around with variations: instead of ganache and hazelnuts, you can top this cheesecake with fresh berries and whipped cream, dark and white chocolate shavings, caramel, or just leave it plain and simple.
A springform pan is a necessary piece of equipment for this recipe. This type of pan is made up of two pieces: bottom and a ring that forms sides that's held together by a clip. Cheesecakes are made in a pan like this so that the sides can be released for easy removal of the cheesecake. Cheesecakes are too soft to be inverted out of a regular cake pan.
To prevent water from leaking in, make sure you have a tight-fitting springform pan. Double-wrap your cheesecake pan with heavy-duty foil.
No foil? Use a heat-safe, plastic slow cooker liner or a turkey bag to safeguard against water leaks. Carefully place the cheesecake inside the liner, then twist the extra plastic and knot it up tightly just under the top rim of the springform pan.
If some water does get in, it isn't the end of the world! Your cheesecake will be fine.