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Nutella Cheesecake Recipe
If you love the creamy texture of cheesecake and the rich, nutty flavor of Nutella, this Nutella Cheesecake recipe is for you! Perfect for any special occasion or a sweet treat on a hot summer day, this cheesecake will satisfy your dessert cravings!
Prep Time
10 mins
Cook Time
1 hr
Cooling Time
6 hrs
Total Time
7 hrs 10 mins
Servings: 10 servings
Calories: 856 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 ½ cups crushed Oreo cookies
- 4 tablespoons salted butter, melted
Filling
- 3 (8-ounce) packages cream cheese softened (24 ounces)
- 1 cup (200g) granulated sugar
- 1 cup sour cream
- 1 ½ cups Nutella
- 1 tablespoon cornstarch
- 4 large eggs
Topping
- 8 ounces semisweet chocolate chopped
- ½ cup Nutella
- 1 cup heavy cream
- Chocolate Whipped Cream
- Ferrero Rocher candies for garnish
Instructions
- Preheat the oven to 350°F. Mix together the oreo crumbs and butter. Pack into the bottom of a round springform pan. Bake for 5 minutes then reduce the oven to 325°F.
- In a large mixing bowl, beat together cream cheese and sugar, beat until smooth.
- Add in the sour cream cornstarch and nutella, scraping down the sides of the bowl afterwards.
- Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325°F for 1 hour.
- Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
- In a small saucepan, heat the heavy cream until just about to simmer, stirring occasionally.
- Pour the heavy cream over the chopped chocolate and nutella. Stir until completely dissolved and smooth.
- Pour the ganache over the cooled cheesecake and refrigerate until set.
- Pipe swirls of chocolate whipped cream and garnish with unwrapped Ferrero Rocher candies before serving.
Cup of Yum
Notes
- Store: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheat: Best served cold, but can be left at room temperature for 15-20 minutes before serving if preferred.
- Make Ahead: Prepare and bake the cheesecake a day in advance, refrigerate overnight, and add ganache and decorations before serving.
Nutrition Information
Calories
856kcal
(43%)
Carbohydrates
88g
(29%)
Protein
9g
(18%)
Fat
52g
(80%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
120mg
(40%)
Sodium
191mg
(8%)
Potassium
473mg
(14%)
Fiber
5g
(20%)
Sugar
68g
(136%)
Vitamin A
767IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
133mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 856
% Daily Value*
| Calories | 856kcal | 43% |
| Carbohydrates | 88g | 29% |
| Protein | 9g | 18% |
| Fat | 52g | 80% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 120mg | 40% |
| Sodium | 191mg | 8% |
| Potassium | 473mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 68g | 136% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 133mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.