Nutella Cheesecake

Name: Nutella Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Yield: 16 servings
Ingredients: 14 (218 grams) whole graham crackers; 6 tablespoons (85 grams) unsalted butter; 32 ounces (907 grams) full-fat cream cheese; 8 ounces (227 grams) semisweet chocolate; 5 large eggs; 1 1/4 cups (250 grams) granulated sugar; 1/4 cup (21 grams) unsweetened cocoa powder; 1 1/2 cups (444 grams) Nutella; 1/2 cup (119 grams) heavy cream; 1 teaspoon vanilla; 2 teaspoons Frangelico (hazelnut liquor); 1 cup (170 grams) semisweet chocolate chips; 1/2 cup (119 grams) heavy cream; Ferrero Rocher candies

User Reviews

4.5

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 20 mins
Servings
16 servings
Course
Dessert
Cuisine
American

Nutella Cheesecake

Joshua Davis

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Nutella Cheesecake is the ultimate decadent dessert with tons of Nutella, topped with a rich and fudgy chocolate ganache, and garnished with Ferrero Rocher candies! Perfect for Nutella lovers everywhere.

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Ingredients

Servings

For the crust:

14 (218 grams) whole graham crackers
6 tablespoons (85 grams) unsalted butter, melted

For the cheesecake filling:

32 ounces (907 grams) full-fat cream cheese, completely softened to room temperature
8 ounces (227 grams) semisweet chocolate, melted and cooled
5 large eggs
1 1/4 cups (250 grams) granulated sugar
1/4 cup (21 grams) unsweetened cocoa powder
1 1/2 cups (444 grams) Nutella
1/2 cup (119 grams) heavy cream
1 teaspoon vanilla
2 teaspoons Frangelico (hazelnut liquor), optional

For the topping:

1 cup (170 grams) semisweet chocolate chips
1/2 cup (119 grams) heavy cream
Ferrero Rocher candies, unwrapped

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Instructions

For the crust:

Preheat the oven to 325°F. In the bowl of a food processor, process the graham crackers until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

For the filling:

In the bowl of an electric mixer, beat the cream cheese until smooth. Add the cooled melted chocolate and then the eggs, one at a time, beating just until combined. Add in the sugar, cocoa powder, Nutella, cream, vanilla, and Frangelico (if using) and beat until just combined. Be careful not to overbeat.
Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Top with the Ferrero Rocher candies. Serve or cover and store in the fridge for up to 2 days.