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Nutella New York Cheesecake Recipe

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5 from 5 votes

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Thick and creamy, this Nutella New York Cheesecake Recipe will completely knock your socks off!  It’s simply the best!

Cheesecake Recipe

High fives all around for the best Cheesecake Recipe! Not just any regular cheesecake, I’m talking mile-high, super creamy, New York Cheesecake. With pecans! And chocolate sauce!! And caramel whipped cream!!!

Does life get any better than cheesecake? I don’t think so.

This 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!

New York Cheesecake Recipe Ingredients

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.

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, Lemon Cheesecake Tart, Oreo Pumpkin Cheesecake & Chocolate Cherry Cheesecake Dip.

How to make Cheesecake

Getting no cracks in your 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 in the printable recipe below. The biggest takeaways would be:

  • use room temperature cream cheese
  • and room temperature eggs
  • scrape the sides of your bowl as you mix! You want a silky smooth cheesecake batter.
New York Cheesecake Recipe

Because I’m using a 10-inch springform pan, this ends up being VERY full with some extra filling to spare. 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!

Also, you’ll notice that I bake the cheesecake on its own with no water bath for 80 minutes. After that time, turn the oven off and leave it alone for a good 6 hours. You want it to cool completely naturally inside the warm oven. It will finish baking perfectly in the oven, plus then cool down to room temperature allowing the cheesecake to remain crack-free. It’s the best way I know to bake a perfect cheesecake.

Best Cheesecake Recipe

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 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!

5 from 5 votes
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New York Cheesecake Recipe

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

Course Dessert
Cuisine American
Keyword Cheesecake, Cheesecake Recipe, New York Cheesecake Recipe, Nutella Cheesecake
Prep Time 9 hours
Cook Time 1 hour 20 minutes
Total Time 10 hours 20 minutes
Servings 16 servings
Calories 619 kcal
Author Lauren

Ingredients

For the crust-

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}
US Customary - Metric

Instructions

  1. Preheat oven to 300 degrees.
  2. Lightly spray 10-inch springform pan with non-stick cooking spray and set aside.
  3. Stir melted butter, sugar and graham cracker crumbs in a small bowl until moist, similar to wet sand. Pour into 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.
  4. In a large bowl, stir cream cheese together soften completely and 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 and heavy cream. Scrape sides of the bowl and stir again to ensure a completely uniform, smooth, chocolatey filling. Pour into prepared springform pan. It's going to be super full. Like REALLY full. 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. But that's completely up to you. Don't say I didn't warn you. Ahem.
  5. Anyways. Place cheesecake onto a cookie sheet and bake for 80 minutes even in the middle of your oven. After 80 minutes, turn 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?
  6. Once the cheesecake is cooled, remove from 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.
  7. To make the caramel whipped cream, place all ingredients into a large bowl. Whip until stiff peaks form.
  8. Cut chilled cheesecake into pieces****, top with caramel whipped cream, chocolate sauce, and pecans. Enjoy!!

Recipe 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 Facts
New York Cheesecake Recipe
Amount Per Serving
Calories 619 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 28g 140%
Cholesterol 163mg 54%
Sodium 330mg 14%
Potassium 242mg 7%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 38g
Protein 8g 16%
Vitamin A 29.8%
Vitamin C 0.2%
Calcium 12.6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

other cheesecake recipes you might like:

Reader Interactions

Comments

  1. 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!

    Reply

  14. 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.

    Reply

  15. 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.

    Reply

  16. 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

    Reply

  17. 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.

    Reply

  18. marianne dininno says

    I was wondering if this could be made in cupcake tins and what the directions for baking would be
    Thank you

    Reply

  19. 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!

    Reply

    • 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!

      Reply

  21. 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.

    Reply

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