Nutella Cheesecake | Amazing Chocolate Cheesecake Recipe

There’s something magical about the combination of creamy cheesecake and the hazelnut chocolate goodness of Nutella. When these two culinary marvels unite, they create a dessert that’s nothing short of spectacular. Today, I’m sharing my absolute favorite Nutella Cheesecake recipe that has consistently wowed friends and family at gatherings. This isn’t just any cheesecake—it’s a rich, velvety masterpiece with a perfect balance of chocolate and hazelnut flavors that will make your taste buds dance with joy.

As someone who has experimented with countless cheesecake variations over the years, I can confidently say this Nutella version stands head and shoulders above many others. The gorgeous swirls of Nutella create not only a stunning visual effect but also pockets of intense chocolate hazelnut flavor that contrast beautifully with the tangy cream cheese base.

Whether you’re planning a special dinner, need an impressive dessert for a celebration, or simply want to treat yourself to something extraordinary, this Nutella Cheesecake recipe is your ticket to dessert heaven. Let’s dive into creating this showstopper!

What Makes This Nutella Cheesecake Special

Before we get to the recipe, let me share why this particular Nutella Cheesecake deserves a spot in your dessert rotation:

• Perfect Texture: This cheesecake achieves that elusive balance—firm enough to hold its shape when sliced, yet creamy enough to melt in your mouth.
• Balanced Sweetness: Unlike many no-bake versions, this baked cheesecake isn’t overly sweet, allowing the natural tanginess of cream cheese to complement the sweetness of Nutella.
• No Water Bath Required: My technique eliminates the need for a fussy water bath while still preventing cracks.
• Make-Ahead Friendly: This cheesecake actually improves with time in the refrigerator, making it perfect for preparing a day before your event.
• Stunning Presentation: The marbled Nutella swirls create a dessert that looks as incredible as it tastes.

Ingredients You’ll Need

For the Crust:

• 250g (about 25) chocolate sandwich cookies (like Oreos)
• 80g (6 tablespoons) unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 750g (3 blocks) cream cheese, at room temperature
• 200g (1 cup) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 250ml (1 cup) sour cream, at room temperature
• 2 tablespoons all-purpose flour
• 350g (1 1/4 cups) Nutella, divided
• 100g (3.5 oz) dark chocolate, melted and cooled slightly

For the Topping (Optional):

• 120ml (1/2 cup) heavy cream
• 100g (1/3 cup) Nutella
• 50g (1/4 cup) chopped hazelnuts, toasted
• Chocolate shavings for garnish

Kitchen Equipment You’ll Need

Before starting, make sure you have these tools on hand:

• 9-inch (23cm) springform pan
• Food processor (for crushing cookies)
• Stand mixer or hand-held electric mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Parchment paper

Step-by-Step Instructions

Making the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil (this prevents butter leakage).
2. In a food processor, pulse the chocolate cookies until they become fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin.
3. Transfer the cookie crumbs to a bowl, add the melted butter and a pinch of salt, then mix until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of the springform pan and slightly up the sides (about 1 inch). I find using the bottom of a measuring cup helps create an even layer.
5. Bake the crust for 10 minutes, then remove from the oven and let cool completely on a wire rack. Reduce the oven temperature to 325°F (160°C).

Making the Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium speed until completely smooth and free of lumps, about 3-4 minutes. Scrape down the sides of the bowl several times during this process.
2. Add the sugar and beat for another 2 minutes until well incorporated and the mixture looks light and fluffy.
3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Be careful not to overbeat after adding the eggs, as this can incorporate too much air and cause cracks.
4. Beat in the vanilla extract and sour cream until just combined.
5. Sprinkle the flour over the mixture and beat on low speed until just incorporated.
6. Transfer about 1/3 of the cheesecake batter to a separate bowl. Add 100g of Nutella and the melted dark chocolate to this portion and mix until well combined.
7. Pour half of the plain cheesecake batter into the prepared crust. Drop spoonfuls of the chocolate mixture on top, then cover with the remaining plain batter.
8. Heat the remaining 250g of Nutella in the microwave for about 30 seconds to make it more pourable. Drop spoonfuls of the warm Nutella on top of the cheesecake.
9. Use a knife or skewer to create swirls throughout the cheesecake. Don’t overdo it – a few gentle swirls will create the most beautiful pattern.

Baking the Cheesecake

1. Place the springform pan on a baking sheet (to catch any potential drips).
2. Bake the cheesecake at 325°F (160°C) for 60-70 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about a 2-3 inch wobbly spot in the middle).
3. Without opening the oven door, turn off the heat and leave the cheesecake in the oven for another hour. This gradual cooling helps prevent cracks.
4. After an hour, remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan. This prevents cracking as the cheesecake cools and contracts.
5. Let the cheesecake cool completely at room temperature, which takes about 2-3 hours.
6. Once completely cool, cover the cheesecake and refrigerate for at least 6 hours or overnight. The waiting is hard, I know, but this resting time is crucial for the best texture and flavor development!

Preparing the Optional Topping

1. When ready to serve, prepare the Nutella ganache if desired. Heat the heavy cream in a small saucepan until it just begins to simmer.
2. Pour the hot cream over the Nutella in a bowl and let it sit for 1 minute.
3. Whisk until smooth and glossy.
4. Allow the ganache to cool for about 10 minutes until it thickens slightly but remains pourable.
5. Remove the cheesecake from the springform pan and place it on a serving plate.
6. Pour the ganache over the center of the cheesecake, allowing it to spread naturally and drip down the sides.
7. Sprinkle the toasted hazelnuts around the edge and add chocolate shavings for an elegant finish.

Expert Tips for Perfect Nutella Cheesecake

Having made this cheesecake dozens of times, I’ve learned a few tricks that make all the difference:

• Room Temperature Ingredients: This isn’t just chef talk—room temperature cream cheese, eggs, and sour cream really do blend more smoothly and create a silkier texture.
• Don’t Overbeat: Once you add the eggs, mix just until incorporated. Overbeating introduces air that can cause the cheesecake to puff up, then collapse and crack.
• The Cooling Method: The slow cooling process in the turned-off oven is crucial for preventing those dreaded cracks. Be patient!
• Chilling Time: While it’s tempting to cut into your cheesecake after just a few hours in the fridge, waiting overnight results in significantly better flavor and texture.
• Clean Slicing: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.
• Nutella Tip: Warm the Nutella slightly before adding it to the batter or using it as a topping. This makes it easier to work with and creates smoother swirls.

Troubleshooting Common Issues

Variations to Try

Once you’ve mastered the basic Nutella cheesecake, you might want to experiment with these delicious variations:

Mini Nutella Cheesecakes

Divide the mixture among 12 muffin cups lined with cookie crust. Bake at 325°F (160°C) for about 20-25 minutes. Perfect for portion control or parties!

Nutella Cheesecake Bars

Use a 9×13 inch baking pan lined with parchment paper. Reduce the baking time to about 35-40 minutes. Once chilled, cut into squares for easy handling.

White Chocolate Nutella Cheesecake

Add 200g of melted white chocolate to the plain batter before layering with the Nutella mixture. The combination of white chocolate and Nutella creates an incredible flavor contrast.

Hazelnut Crust Variation

Replace half of the cookie crumbs with finely chopped toasted hazelnuts for an extra layer of nutty flavor that complements the Nutella perfectly.

Salted Caramel Nutella Cheesecake

Drizzle salted caramel sauce between the layers of batter before swirling, and add more as a topping after chilling. The salt balances the sweetness beautifully.

Storage and Make-Ahead Instructions

This Nutella Cheesecake is excellent for making ahead of time, as it actually improves with a day or two in the refrigerator. Here’s how to store it:

• Refrigerator: Covered cheesecake will last for up to 5 days in the refrigerator. For best results, store it in an airtight cake container.
• Freezer: This cheesecake freezes beautifully for up to 2 months. Freeze it whole or in individual slices (great for portion control!). To freeze individual slices, place them on a baking sheet until solid, then wrap each piece in plastic wrap and foil.
• Thawing: Thaw frozen cheesecake overnight in the refrigerator. If you’re in a hurry, individual slices can thaw at room temperature in about 30 minutes.
• Topping: If freezing, I recommend adding the ganache topping and garnishes after thawing for the freshest presentation.

Serving Suggestions

This Nutella Cheesecake is a showstopper on its own, but if you want to take it to the next level for special occasions, consider these serving ideas:

• Warm a sharp knife under hot water before slicing for clean, professional-looking cuts
• Serve with additional warmed Nutella drizzled over each slice
• Add a dollop of freshly whipped cream and a few raspberry or strawberry halves for color contrast
• Pair with a scoop of vanilla bean ice cream for a hot-and-cold dessert experience
• Offer espresso or a rich coffee beverage to complement the chocolate hazelnut flavors
• For an elegant plated dessert, add a dusting of cocoa powder and a fan of sliced strawberries

Nutritional Information

I believe in transparency, so here’s the approximate nutritional information per slice (assuming 12 slices per cheesecake, including the optional topping):

Note: This is an approximate calculation and may vary depending on specific brands of ingredients used.

Frequently Asked Questions

Can I make this Nutella Cheesecake without a springform pan? Yes, you can use a regular 9-inch cake pan with high sides, but be sure to line it well with parchment paper with overhang to help lift the cheesecake out after chilling.

Why is my cheesecake cracking on top? Cheesecakes typically crack due to overbeating (incorporating too much air), baking at too high a temperature, or cooling too quickly. Follow the slow cooling method in the recipe to prevent this issue.

Can I use low-fat cream cheese for this recipe? I don’t recommend it. Full-fat cream cheese provides the richest flavor and best texture. Low-fat versions contain more water and can make your cheesecake watery or affect the setting.

How can I tell when my cheesecake is done baking? The edges should be set, but the center (about 2-3 inches in diameter) should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.

Can I make this Nutella Cheesecake gluten-free? Absolutely! Use gluten-free chocolate cookies for the crust and replace the 2 tablespoons of flour with 1 tablespoon of cornstarch.

My cheesecake sank in the middle after cooling. What went wrong? This usually happens if the cheesecake is underbaked. Make sure it has just a slight jiggle in the center when you turn off the oven, and then let it cool slowly in the turned-off oven.

Can I use homemade chocolate hazelnut spread instead of Nutella? Yes! Homemade chocolate hazelnut spread works wonderfully in this recipe and often has a more intense hazelnut flavor.

How far in advance can I make this cheesecake? This cheesecake can be made up to 3 days in advance and kept refrigerated. Add any toppings just before serving for the best presentation.

Can I omit the flour in the recipe? The small amount of flour helps stabilize the cheesecake. If you prefer not to use it, you can substitute 1 tablespoon of cornstarch or simply omit it, though the texture may be slightly different.

My Nutella is too thick to swirl properly. What should I do? Warm the Nutella in the microwave for 20-30 seconds until it becomes more pourable but not hot. This will make creating those beautiful swirls much easier.

Conclusion

Creating this Nutella Cheesecake may take a bit of time and patience, but I promise the results are absolutely worth it. The rich, velvety texture and perfect balance of tangy cheesecake with indulgent chocolate-hazelnut flavors make this dessert truly unforgettable. It’s become my signature dessert for gatherings, and I’ve yet to meet someone who could resist its charms.

Remember that cheesecake-making is part science, part art, and wholly rewarding. Don’t be discouraged if your first attempt isn’t picture-perfect—focus on the incredible flavors and learn from the experience. With each cheesecake you make, you’ll gain confidence and expertise.

I hope this Nutella Cheesecake brings as much joy to your table as it has to mine over the years. Happy baking, and enjoy every decadent bite of your homemade masterpiece!