Nutella Cheesecake

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Thick and creamy, this Nutella Cheesecake Recipe will completely knock your socks off! Based off my classic, highly rated Classic Cheesecake Recipe, but with a chocolatey-Nutella twist! A show stopping cheesecake for any holiday or special occasion.

Crust Options

We start the base of the cheesecake with a homemade traditional crust made from butter, sugar, and crushed graham crackers. If you really like cheesecake crust, I recommend doubling this part of the recipe!

You can also use a different kind of base for the crust such as Oreo cookies, chocolate graham crackers, Nilla wafers, shortbread, or even pretzels.

Nutella Cheesecake is Decadent For a Reason!

The filling in this recipe calls for butter, FOUR packages of cream cheese, an ENTIRE jar of Nutella and lots of whipped cream for garnish. Meaning: I’m not messing around. Of course, you’ll also need common ingredients like vanilla, sugar, and eggs which all comes together to create a creamy and rich finished cheesecake.

Topping Options

I like to top this cheesecake with homemade caramel whipped cream, a chocolate syrup drizzle, and some chopped nuts. Of course, you can sub out any of these toppings for ones you prefer. Here are a couple of ideas:

• store-bought whipped cream (I’ve also got a simple and classic homemade whipped cream recipe)
• crumbled Oreo cookies
• extra graham cracker crumbs
• caramel drizzle
• Nutella drizzle
• fresh fruit (strawberries, raspberries, bananas, etc.)

Love Cheesecake? Try these family favorites: Oreo Cheesecake, No Bake Cheesecake, Strawberry Cheesecake, Lemon Meringue Cheesecake, Pumpkin Cheesecake.

My Secret to Zero Cracks!

Getting no cracks in your Nutella cheesecake isn’t hard when you have the right method and I have just the way for you…no water baths are required! It’s so easy to ruin a cheesecake with a water bath if you don’t have the right pan, or enough foil wrapped around the bottom to ensure to water can seep into your crust or filling. So, I’ve developed my own nearly foolproof method without the water.

All my super-secret details about this fabulous treat are included below. The biggest takeaways would be:

• use room temperature cream cheese to reduce lumps
• and room temperature eggs (if you forget to pull your eggs out to be room temp, submerge them into lightly warm water for 10 minutes.)
• Add the eggs in last– since eggs hold air, I like adding them last to reduce the number of air bubbles that get incorporated in the batter.
• Tap the bowl on the counter to remove as many air bubbles as possible.
• scrape the sides of your bowl as you mix! You want a silky smooth Nutella cheesecake batter.

How to Make Nutella Cheesecake

For full details on how to make a Nutella Cheesecake, see the recipe card down below 🙂

Preheat and Prep

Preheat oven to 350 degrees F. Lock base and collar of 9-inch springform pan together and set aside.

Can I use a smaller/bigger springform pan?

No, you cannot use a smaller pan for this recipe! Because I’m using a 9-inch springform pan, this ends up being VERY full. If you’d like to use a 10- or 11-inch springform pan, be my guest. But just know that it won’t be quite as tall.

Make Graham Cracker Crust

Stir melted butter, sugar, and graham cracker crumbs in a small bowl until moist, similar to wet sand. Pour into the greased springform pan and press evenly into the bottom and up the sides about 1 inch using the bottom of a dry measuring cup {with a flat bottom}. Fingers work just as well too 🙂 Set aside.

Make Nutella Cheesecake Mixture

In a large bowl, stir softened cream cheese together until smooth. Stir in granulated sugar until well incorporated. Add in vanilla and Nutella and stir until completely incorporated. Scrape the sides and bottom of the bowl well and stir again briefly to get a uniform batter.

Crack all eggs into a liquid measuring cup or bowl and whisk well. Pour eggs into the nutella cheesecake batter all at once and stir until just incorporated. Scrape the sides and edges of bowl to ensure a well mixed, smooth batter.

Tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be full!

Bake, Cool and Chill

Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar.

Top and Serve!

Decorate as desired. I added another layer of Nutella with whipped cream and chopped hazelnuts. (It’s easiest to microwave about 3/4 cup of Nutella before spreading overtop of the whole cheesecake.) Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Enjoy!

Storing Nutella Cheesecake

Nutella Cheesecake is a fabulous make-ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.

In the Fridge

After your fully baked Nutella cheesecake has come to room temperature, refrigerate covered for up to one week.

In the Freezer

If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! First, un-mold Nutella cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until it’s mostly solid. Remove the springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.

To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices, garnish, and serve.

More Nutella Recipes to Try!

• Nutella Crepes
• No-Bake Nutter Butter Nutella Pie
• Nutella Deviled Strawberries
• 3-Ingredient Nutella Donuts
• Nutella Truffles

Be sure to pin/bookmark/print/save this Nutella cheesecake recipe because it’s a showstopper that is certain to turn a few heads at your next get-together.

Have a great day, friends!

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5 from 13 votes

Nutella Cheesecake

Thick and creamy, this Nutella Cheesecake Recipe will completely knock your socks off! Made with Nutella, makes it simply the best!

servings 16 servings

Prep Time 9 hrs

Cook Time 1 hr 20 mins

Total Time 10 hrs 20 mins

Ingredients

For the Crust-

• ▢ 1 1/4 cups graham cracker crumbs
• ▢ 4 tablespoons granulated sugar
• ▢ 5 tablespoons butter melted

For the Filling-

• ▢ 32 oz cream cheese* softened (four 8 oz packages)
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon vanilla
• ▢ 13 oz Nutella 1 container
• ▢ 4 large eggs at room temperature**

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. 

Make the Crust

• In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.

Make the Nutella Cheesecake Batter

• In a large bowl, stir softened cream cheese* together until smooth. Stir in granulated sugar until well incorporated. Add in vanilla and nutella and stir until completely incorporated. Scrape the sides and bottom of the bowl well and stir again briefly to get a uniform batter.
• Crack all eggs into a liquid measuring cup or bowl and whisk well. Pour eggs into the nutella cheesecake batter all at once and stir until just incorporated. Scrape the sides and edges of bowl to ensure a well mixed, smooth batter.
• Tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be full!

Bake Cheesecake

• Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
• Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar.
• Decorate as desired. I added another layer of nutella with whipped cream and chopped hazelnuts. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Enjoy!

Notes

*it’s really important that your cream cheese is completely soft at room temperature. This will ensure a completely smooth cheesecake filling {no lumps!}

**if you forget to pull your eggs out to be room temp, submerge them into lightly warm water for 10 minutes.

If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.

Nutrition

Calories: 460kcal | Carbohydrates: 38g | Protein: 7g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 275mg | Potassium: 198mg | Fiber: 1g | Sugar: 32g | Vitamin A: 931IU | Calcium: 93mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: chocolate cheesecake, Nutella Cheesecake