Creamy Nutella Cheesecake with Oreo Crust

If there is one dessert that defines pure, unadulterated decadence, it is the Nutella Cheesecake. Imagine a thick, buttery Oreo cookie crust providing a dark, chocolatey base for a filling so velvety and rich it practically melts on your tongue. This isn’t just a chocolate cheesecake; it’s a celebration of the iconic hazelnut-cocoa spread we all know and love. By combining the tanginess of high-quality cream cheese with the nutty sweetness of Nutella, we create a flavor profile that is balanced, sophisticated, and utterly addictive. Whether you are hosting a festive dinner party or simply want to treat your family to a bakery-quality masterpiece, this recipe delivers. Get ready to master the art of the baked cheesecake and impress everyone with a dessert that looks as good as it tastes.

Why You’ll Love This Recipe

This Nutella Cheesecake recipe stands out because it prioritizes texture and depth of flavor. First, the Oreo crust is baked briefly to ensure it stays crunchy against the creamy filling. Second, the filling uses a precise ratio of cream cheese to Nutella, ensuring the hazelnut flavor shines without being overly cloying. Unlike no-bake versions, this baked cheesecake has a dense, custard-like consistency that feels incredibly luxurious. Finally, the triple-threat of toppings—a glossy Nutella ganache, airy chocolate whipped cream, and crunchy Ferrero Rocher candies—creates a multi-sensory experience. It is a foolproof recipe designed for success, even if you are intimidated by water baths or long bake times.

What Is Nutella Cheesecake?

Nutella Cheesecake is a fusion dessert that brings together the classic New York-style baked cheesecake and the world-famous Italian hazelnut spread, Nutella. While traditional cheesecakes rely on vanilla or fruit for flavor, this version infuses the entire batter with cocoa and hazelnut notes. The addition of Nutella changes the fat content and sugar levels of the batter, resulting in a slightly denser and more stable cheesecake than a standard plain version. It is typically built on a chocolate cookie base (like Oreos) to complement the cocoa in the filling. The “baked” aspect is crucial here; it allows the proteins in the eggs to set the structure, providing that signature “heavy” feel that distinguishes gourmet cheesecakes.

Ingredients you will need

To achieve the perfect Nutella Cheesecake, the quality of your ingredients is paramount. You will need 3 cups of Oreo cookie crumbs, which you can make by pulsing whole Oreos (creme and all) in a food processor. This is bound together by melted salted butter.

For the filling, you need 24 ounces of full-fat cream cheese. It is vital that this is at room temperature to prevent lumps. 3/4 cup of granulated sugar and 3 tablespoons of all-purpose flour provide sweetness and stability. The star of the show is 2 cups of Nutella—don’t be tempted to use a generic brand unless you’ve tested its melting properties. 1/2 tablespoon of vanilla extract enhances the chocolate notes, and 4 large eggs provide the necessary structure.

The ganache requires more Nutella, semi-sweet chocolate chips, and heavy whipping cream. The chips help the ganache set firmly so it doesn’t slide off. For the crowning glory, the chocolate whipped cream uses heavy cream, natural cocoa powder, and powdered sugar, resulting in a stabilized topping that holds its shape beautifully for piping.

Ingredient Substitutions & Tips

• Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust and ensure your flour substitute is a 1:1 gluten-free baking blend.
• Nutella Alternatives: While Nutella is the standard, high-end hazelnut spreads (like Nocciolata) work beautifully. Just ensure they have a thick, spreadable consistency.
• Butter: If using unsalted butter for the crust, add a pinch of fine sea salt to the crumbs to balance the sugar.
• Sugar: You can replace granulated sugar with light brown sugar for a deeper, more caramel-like undertone in the cheesecake filling.
• Cream: Always use heavy whipping cream (at least 36% fat) for both the ganache and the whipped cream to ensure the correct texture.

Step-by-Step Instructions

1. Prepare the Crust: Start by preheating your oven to 325°F (163°C). Combine your Oreo crumbs and melted butter until it resembles wet sand. Press this firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 8–10 minutes. Once cool, wrap the outside of the pan in two layers of heavy-duty aluminum foil to prep for the water bath.

2. Make the Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the room-temperature cream cheese, sugar, and flour on low speed. It is essential to stay on low speed to avoid whipping air into the batter, which causes cracks. Once smooth, mix in the Nutella and vanilla.

3. Incorporate Eggs: Add the eggs one at a time. Mix until just combined after each addition. The batter will be thick, glossy, and fragrant. Pour this over your cooled crust and smooth the top.

4. The Water Bath and Bake: Place the foil-wrapped springform pan into a larger roasting pan. Fill the roasting pan with warm water until it reaches halfway up the sides of the cheesecake pan. Bake for 1 hour and 30 minutes.

5. The Slow Cool: This is the most important part! When the time is up, turn off the oven but leave the door closed for 30 minutes. Then, crack the door open and let it sit for another 30 minutes. This gradual temperature change prevents the cheesecake from sinking or cracking.

6. Chill and Decorate: Refrigerate for at least 6 hours. Before serving, melt the ganache ingredients together and spread over the top. Once the ganache is set, pipe the chocolate whipped cream around the edges and garnish with Ferrero Rocher.

Expert Baking Tips

• The Room Temp Rule: I cannot stress this enough—your cream cheese and eggs must be at room temperature. Cold cream cheese will result in tiny white lumps that no amount of mixing can fix without over-aerating the batter.
• Scrape the Bowl: Use a flexible spatula to scrape the bottom and sides of the bowl frequently. Nutella is heavy and tends to sink to the bottom of the mixer.
• Don’t Over-Bake: Your cheesecake is done when the edges are set and slightly puffed, but the center (about 2-3 inches) still jiggles like Jello when you gently shake the pan. It will firm up completely as it cools.

The Secret to a Leak-Proof Water Bath

The biggest fear with baked cheesecakes is a soggy crust from a leaking water bath. To prevent this, use extra-wide, heavy-duty aluminum foil. Standard foil is often too narrow, requiring you to seam two pieces together—that seam is where water enters. If you only have standard foil, try using a “slow cooker liner” or a silicone cheesecake protector inside the foil layers. The water bath is non-negotiable for this recipe; it creates a humid environment that ensures the Nutella-rich batter stays creamy and prevents the top from drying out and splitting.

Serving Suggestions

For the most professional look, use a hot, clean knife to slice the cheesecake. Dip the knife in hot water and wipe it dry between every single cut. Serve each slice with an extra drizzle of the leftover Nutella ganache and a sprinkle of toasted, crushed hazelnuts for added texture. If you want to cut through the richness, a few fresh raspberries on the side provide a perfect acidic contrast to the heavy chocolate.

Storage & Make-Ahead Tips

This cheesecake is the perfect make-ahead dessert! It actually tastes better on day two once the flavors have fully melded. Store it in the refrigerator in an airtight container or tightly wrapped in plastic for up to 4 days. You can also freeze the cheesecake (without the whipped cream topping). Wrap the chilled, firm cheesecake in plastic wrap and then foil; it will stay fresh for up to 2 months. Thaw overnight in the fridge before decorating.

FAQs

Q: Can I make this without a water bath?
A: You can, but I don’t recommend it. Without the water bath, the edges will likely overbake and become dry before the center is done, and the top is much more likely to crack.

Q: Why did my cheesecake crack?
A: Cracks usually happen for three reasons: over-mixing the eggs (adding too much air), over-baking, or cooling the cheesecake too quickly. Follow the oven-cooling steps strictly to avoid this.

Q: Do I have to use Oreo crumbs?
A: No, you can use Graham crackers or chocolate digestive biscuits, but Oreos provide the best flavor match for Nutella.

Q: My ganache is too thick to pour. What should I do?
A: Add another teaspoon of heavy cream and microwave for 5-10 seconds. It should be the consistency of thick honey when you pour it.

Q: Can I use low-fat cream cheese?
A: For this specific recipe, full-fat cream cheese is required. Low-fat versions have a higher water content and won’t provide the necessary structure for a Nutella-heavy batter.

Baking a Nutella Cheesecake is an act of love. From the careful preparation of the water bath to the patience required during the cooling process, every step leads to a result that is undeniably superior to store-bought alternatives. The combination of the dark Oreo crust and the silky hazelnut filling is a match made in dessert heaven. Take your time, follow the tips, and enjoy the most indulgent slice of cheesecake you’ve ever had!

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