Nutella Cheesecake
A rich and creamy Nutella Cheesecake that is perfect for any occasion, combining the flavors of traditional cheesecake and Nutella for a show-stopping dessert.
Ingredients
For the crust
- 25 pieces chocolate sandwich cookies, crushed into crumbs
- 1/4 cup unsalted butter, melted
For the filling
- 24 ounces cream cheese, softened At room temperature
- 3/4 cup granulated sugar
- 2 cups Nutella
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup heavy cream, room temperature
- 4 large eggs, lightly beaten At room temperature
For the glaze
- 1/2 cup heavy cream
- 1 cup Nutella
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
- Combine crushed chocolate sandwich cookies with melted butter in a mixing bowl.
- Press the cookie mixture into the bottom and sides of the springform pan.
- Bake the crust for 10 minutes.
Making the cheesecake filling
- Reduce the oven temperature to 300°F (150°C).
- Beat softened cream cheese and granulated sugar together until smooth.
- Add Nutella, vanilla extract, and salt; blend well.
- Slowly mix in heavy cream until silky and thick.
- Gently mix in the eggs one at a time, on low speed.
- Pour the cheesecake filling over the prepared crust.
Baking
- Prepare a water bath by placing the springform pan in a larger roasting pan and filling it with water halfway up the sides.
- Bake the cheesecake for 1 hour, until edges are set and the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside for another hour.
Cooling and glazing
- Remove the cheesecake from the water bath and let it cool to room temperature.
- Refrigerate overnight.
- Heat the heavy cream for the glaze until simmering; stir in Nutella until smooth.
- Pour the glaze over the chilled cheesecake and spread evenly.
- Refrigerate until glaze sets.
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Notes
Top with whipped cream or fresh berries for presentation. Use a hot knife for clean slices.