Thick and creamy, this Chocolate Cheesecake Recipe will completely knock your socks off! Made with Nutella, makes it simply the best!
High fives all around for the best Chocolate Cheesecake Recipe! Not just any regular cheesecake, I’m talking mile-high, super creamy, Nutella Cheesecake. With pecans! And chocolate sauce!! And caramel whipped cream!!! This chocolate cheesecake recipe is super similar to the kinds you’d find at The Cheesecake Factory. Extra-large, very decadent, with no cracks in the entire thing whatsoever!
Chocolate Cheesecake Recipe
- Graham Cracker Crust – We start the base of the cheesecake with a homemade traditional crust. But traditional does not mean boring. This crust is responsible for holding and delivering cheesecake to you.
- Chocolate Cheesecake – The filling in this recipe calls for butter, FIVE packages of cream cheese, an ENTIRE jar of Nutella AND straight-up heavy cream. Meaning: I’m not messing around.
- Caramel Whipped Cream – This tops the cheesecake and makes the whole thing so much better.
If a whole tub of Nutella isn’t in your meal plan, here are some other cheesecake recipes to try out: Caramel Pecan Pie Cheesecake, The Best Cheesecake Recipe, Oreo Pumpkin Cheesecake & Chocolate Cherry Cheesecake Dip.
How to Bake Cheesecake with No Cracks
Getting no cracks in your chocolate 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
- 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.)
- scrape the sides of your bowl as you mix! You want a silky smooth chocolate cheesecake batter.
How to Make Chocolate Cheesecake
- Preheat oven to 300 degrees. Lightly spray 10-inch springform pan with non-stick cooking spray and set aside.
- 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.
- In a large bowl, stir softened cream cheese together to ensure its all the same temperature. Stir in granulated sugar until well incorporated. Add in room temperature eggs, incorporating one at a time. Scrape edges of the bowl and stir again. Lastly, add in Nutella, heavy cream and vanilla. Scrape sides of the bowl and stir again to ensure a completely uniform, smooth, chocolatey filling.
- Pour into prepared springform pan. Because I’m using a 10-inch springform pan, this ends up being VERY full with some extra filling to spare. You might want to leave about 1 cup of batter out of the pan to ensure your cheesecake doesn’t overflow and destroy your oven. If you’d like to use an 11- or 12-inch springform pan, be my guest. But just know that it won’t be quite as tall. But at least you won’t waste any batter. To each his own!
- Place cheesecake onto a cookie sheet and bake for 80 minutes even in the middle of your oven. After 80 minutes, turn the oven off completely and DO NOT open the oven. Leave cheesecake in the hot oven for 6-8 hours or until it’s cooled off completely. Overnight is perfect. Cooling the cheesecake in the oven and bringing its temperature down very slowly is the secret to ensuring it doesn’t crack. Who knew, right?
- Once the cheesecake is cooled, remove from the oven, run a butter knife around the edges and remove the outer edge of the springform pan. Cover with plastic wrap and refrigerate to chill completely.
- To make the caramel whipped cream, place all ingredients into a large bowl (I used Watkin’s brand caramel extract, found at Walmart and Target stores.). Whip until stiff peaks form.
- Cut chilled chocolate cheesecake into pieces, top with caramel whipped cream, chocolate sauce, and pecans. (To get super smooth slices, dip your knife into hot water and slice away! Be sure to wipe any cheesecake off of the knife every few pieces.) Enjoy!!
More Cheesecake Recipes to Try!
- No-Bake, Grain and Gluten-Free, Chocolate Cheesecake {sugar free}
- Fail-Proof Vanilla Bean Cheesecakes
- Guilt-Free No-Bake Cheesecake {high protein, gluten-free}
- Pumpkin Cheesecake Cake with Cream Cheese Frosting
In the dictionary under the word decadent is a picture of this cheesecake. I love celebrations and holidays because of recipes like these. Its the only time I indulge and this is the perfect dessert to indulge with.
Be sure to pin/bookmark/print/save this chocolate 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!
Chocolate Cheesecake Recipe
Thick and creamy, this Chocolate Cheesecake Recipe will completely knock your socks off! Made with Nutella, makes it simply the best!
Ingredients
For the crust-
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar
- 1 1/2 cups graham cracker crumbs
For the filling-
- 40 oz. softened cream cheese* five 8 oz packages
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 4 large eggs at room temperature**
- 13- oz. Nutella 1 container
- 1 cup heavy cream liquid; not already whipped
For the caramel whipped cream-
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon caramel extract***
- Hershey's chocolate syrup + pecans as garnish {optional}
Instructions
- Preheat oven to 300 degrees. Lightly spray 10-inch springform pan with non-stick cooking spray and set aside.
- 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.
- In a large bowl, stir softened cream cheese* together to ensure its all the same temperature. Stir in granulated sugar until well incorporated. Add in room temperature eggs**, incorporating one at a time. Scrape edges of the bowl and stir again. Lastly, add in Nutella, heavy cream and vanilla. Scrape sides of the bowl and stir again to ensure a completely uniform, smooth, chocolatey filling.
- Pour into prepared springform pan. Because I’m using a 10-inch springform pan, this ends up being VERY full with some extra filling to spare. You might want to leave about 1 cup of batter out of the pan to ensure your cheesecake doesn’t overflow and destroy your oven. If you’d like to use an 11- or 12-inch springform pan, be my guest. But just know that it won’t be quite as tall. But at least you won’t waste any batter. To each his own!
- Place cheesecake onto a cookie sheet and bake for 80 minutes even in the middle of your oven. After 80 minutes, turn the oven off completely and DO NOT open the oven. Leave cheesecake in the hot oven for 6-8 hours or until it’s cooled off completely. Overnight is perfect. Cooling the cheesecake in the oven and bringing its temperature down very slowly is the secret to ensuring it doesn’t crack. Who knew, right?
- Once the cheesecake is cooled, remove from the oven, run a butter knife around the edges and remove the outer edge of the springform pan. Cover with plastic wrap and refrigerate to chill completely.
- To make the caramel whipped cream, place all ingredients into a large bowl***. Whip until stiff peaks form.
- Cut chilled cheesecake into pieces****, top with caramel whipped cream, chocolate sauce, and pecans. 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. ***I used Watkin's brand caramel extract, found at Walmart and Target stores. ****to get super smooth slices, dip your knife into hot water and slice away! Be sure to wipe any cheesecake off of the knife every few pieces.
Nutrition
Calories: 619kcalCarbohydrates: 46gProtein: 8gFat: 45gSaturated Fat: 28gCholesterol: 163mgSodium: 330mgPotassium: 242mgFiber: 1gSugar: 38gVitamin A: 1490IUVitamin C: 0.2mgCalcium: 126mgIron: 1.8mg
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Rachel J says
YUM! This looks incredible. Totally worth the 8 hour cool down in the oven! I’m with ya on tackling the Christmas gifts. My husband asked for a PUZZLE this Christmas. I think I can handle that one!
Jessica says
Wow, this looks amazing! I am trying to be healthy and this doesn’t help. 🙂
http://www.wearitforless.com (I have cookies up today on my blog, something different)
Karen @ On the Banks of Salt Creek says
We are just doing stockings this year. Since we just bought a 14 acre farm we figure that was everyone’s Christmas present. Our boys are agree which makes it easier 🙂
Kaitlyn @ Birch Tree Baking says
I gained five pounds just looking at this cheesecake but that’s okay…that’s what yoga is for! I absolutely love Nutella, so I am definitely testing this decadence out when I get home from college!
tbaker says
How much is the cream cheese in grams? Sorry a bit confused with 5 8oz
Vedika @ Hot Chocolate Hits says
This cheesecake looks gorgeous! I love that you added pecans and Nutella. I didn’t even know there was a thing like caramel extract. This would be perfect for Thanksgiving. thanks for sharing.
Angelyn @ Everyday Desserts says
I’m dying – this looks too incredible!!
Crystal says
Oh my…what an heavenly rich dessert!! Definitely will be making this for the family. Thanks so much!!
Meriem @ Culinary Couture says
Check out these pictures!! Utterly gorgeous!
Amanda says
This cheesecake… Looks so perfect and delicious!
Hannah @ The Homeschooled Hoosier says
Holy cow!! This looks DIVINE! I am a complete Nutella addict and I can’t wait to try out this recipe!!!
Bcaldwell says
No water bath?
Lauren says
NOPE!!
Laura says
Just to clarify–you stir ingredients?…..not beat with mixer?
Luli says
I made this yesterday (it just cooled overnight), is it normal for it to have a brownie-like crust? I followed the instructions exactly, except I used a water bath because my oven can’t go that low.
Hali says
Lauren, the instructions have no mention of adding the vanilla to the cheesecake filling. I didn’t realize I had missed any ingredients until I had already poured the batter into the pan and it was too late. :o( I’m really hoping it doesn’t affect the taste too much, but it would be great if you could add it to the institutions so others don’t miss it too. Thanks.
Jamie says
Hi,
Great recipe. I just have 1 question i dont usually do baked cheesecakes but i asked the wife what would she like and she handed me this. Mine rised up above the spring pan and seemed to have cooked the outside. Did everything the recipe said so once it cooled after 10hrs left in the oven the middle was lower then the sides…. is this normal?? I cooked it at 150 degrees cel as i converted it in to aussie terms lol
Lauren says
Yes, its normal! Mine did this slightly.
Lynn says
Although the cheesecake is yummy I am a little disappointed that although the recipe says to stir ingredients and i stirred vigorously I still came out with some lumps in my cheesecake. I was going to use my mixer now I wish I did Good thing it tastes good.
marianne dininno says
I was wondering if this could be made in cupcake tins and what the directions for baking would be
Thank you
Jackie says
Hi, I am just wondering what temperature you bake this at? I can’t seem to find that in your recipe! 🙂 Maybe I missed it!
Thanks!
Lauren says
You’re right, it was missing! Sorry about that! It’s added in now!
Linda Corbin says
Why would you call for PECANS in a Nutella Cheesecake? Hello? You would OBVIOUSLY use chopped hazelnuts!! Duh!
A. Anderson says
Damn you don’t have to be rude! Yours will probably be cracked and just awful. Hello??? Use which ever nuts you wish!
Karen says
Made this cheesecake this weekend for a family get-together. It was absolutely divine. Very rich and creamy. I’ll definitely make this again at some point. (It’s a bit too indulgent for me to make it with any regularity.) Definitely worth the time and the calories though.
Tachele Myers says
I notice in the recipe that adding the vanilla in was missing when combining the ingredients. Other than that, I’ve got 18 minutes on my timer and I cannot wait to give this a taste! Thank you for my Easter indulgence!
Julie W says
I have made this several times and it’s a HUGE hit everywhere I take it! How would you make it into little cheesecake bites?
Janet says
Hi
Confused about extra cup of batter…what do you do with it.? Also , should I fill batter to the top of the pan?
Erin says
I made this for my son for his 13th birthday. I used chocolate creme sandwich cookies for the crust instead of graham crackers. This literally is the perfect cheesecake! Creamy and delicious!! It was my first one ever by scratch because I just bought a springform pan. I’ll definitely be making this again. Totally worth the extra cooling time in the oven
Linda Thompson says
This is a NUTELLA cheesecake, so why would you be so moronic as to use PECANS as garnish for it? Hello? You use hazelnuts! DUH !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Lauren says
Lady, chill out. They’re marked as optional.