Nutella Cheesecake
It’s no secret that I love Nutella, but I especially love it in cheesecakes because it brings both chocolate flavor and that unmistakable hazelnut taste in one ingredient. After testing different versions, this recipe became my favorite. It’s smooth, creamy, and exactly what I want a Nutella cheesecake to be.
The chocolate cookie crust goes so well with the silky cheesecake filling, and the Nutella swirls throughout the batter make every slice feel a little extra special without adding any complicated steps.
Why I Think You’ll Love This Cheesecake
There are plenty of Nutella cheesecake recipes out there, but this is the version I recommend when you want a cheesecake that is rich without feeling heavy and packed with Nutella flavor throughout.
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- Nutella is baked directly into the cheesecake batter for flavor in every bite.
- The chocolate cookie crust complements the hazelnut and chocolate flavors perfectly.
- The water bath helps create a smooth and creamy texture.
- Nutella swirls throughout the cheesecake add extra flavor and a beautiful finish.
- It can be made a day ahead, making it great for holidays and special occasions.
Key Ingredients
Cream Cheese: I always use full-fat cream cheese because it gives the cheesecake its rich texture and helps it set properly.
Nutella: The star ingredient. I use it both in the batter and swirled throughout the cheesecake.
Chocolate Cookies: They create a deeper flavor than a traditional graham cracker crust.
Sour Cream: Adds tanginess and helps keep the filling smooth and creamy.
Chocolate: Melted chocolate strengthens the chocolate flavor without making the cheesecake overly sweet.
Eggs: Provide structure and help the cheesecake bake evenly.
How to Make Nutella Cheesecake Recipe
I will show you step-by-step how to make this Nutella Cheesecake. The full ingredients list can be found at the bottom of the page, just click the Jump to Recipe button on top.
Make sure to read all the notes at the bottom, and read the recipe thoroughly, to ensure success in your baking.
Make the Chocolate Crust
To make the crust for the cheesecake, I used chocolate graham cracker bears. They are easier to find around the stores around me than chocolate graham crackers.
You can also use Chocolinas, chocolate Maria cookies, or Oreos. An Oreo crust would be delicious with the Nutella Cheesecake actually.
Process the cookies until they are turned into a fine crumb in the food processor. Alternatively, you can place the cookies in a ziplock bag, and use a rolling pin to crush them.
Mix the crumbs with melted butter.
Set the Crust in The Pan
Press the crust on the bottom of the cheesecake pan.
I am using a 8″ springform pan that’s 3″ tall. You can use a regular 9″ pan as well.
Bake the crust for 10 minutes in the pre-heated oven.
Let the crust cool down.
Make the Cheesecake Base
To make the cheesecake batter, beat the room temperature cream cheese with an electric mixer for a couple of minutes, until smooth and creamy. I use either a stand mixer fitted with the paddle attachment or a hand mixer.
Add the sugar and mix until combined. Then add the sour cream and mix again until the batter is smooth.
Next, add the Nutella and mix until fully incorporated.
Finish the Cheesecake Batter
Add the melted and cooled chocolate to the bowl and mix until incorporated. Make sure to scrape down the sides and bottom of the bowl a few times so everything combines evenly.
Add the eggs one at a time, mixing just until each egg disappears into the batter before adding the next. I avoid overmixing at this stage because too much air in the batter can increase the chances of cracks during baking.
Finish by adding the salt and vanilla extract, mixing briefly until combined.
Assemble the Cheesecake
Before pouring the cheesecake batter into the pan, grease the sides of the bowl.
Pour 1/3 of the batter on the bottom of the tin.
Add dollops of Nutella on top of the batter, use a spoon or a knife to swirl it in.
Top with some more batter, followed by more Nutella.
Finish with the remaining batter and remaining Nutella.
Tap the baking pan a few times, and make sure the batter on top is smooth and even.
Prepare The Water Bath
Wrap the bottom of the cheesecake with foil. I like to place 3 strips of wide aluminum foil on the counter, two of them crosswise and one on the diagonal on top.
Then, place the springform on top. Fold the sides of the foil to protect the sides of the pan.
Place the cheesecake pan inside a larger roasting pan. Pour hot water into the large pan to form a water bath.
Bake
Bake the cheesecake in the oven for about 1 hour, or more. The cheesecake should be baked until it slightly jiggles in the center, but the sides are set.
Turn the oven off, and leave the cheesecake in there for one hour. The sudden temperature change can make the cheesecake break on top.
Remove the cheesecake from the oven. Let it cool down a bit, and place it in the fridge to chill for at least 6 hours.
You should keep the ring in the springform pan until after chill time is done.
Decorate
To decorate the cheesecake, spread more Nutella on top. You can pipe whipping cream on top also and decorate with cookies or with Ferrero Rocher candies.
Expert Tips
- Make sure to use room temperature ingredients. The cream cheese, sour cream, eggs should be at room temperature.
- Add the eggs one at a time, making sure one egg is completely incorporated before adding the next one.
- Scrape the mixer bowl a few times while making the batter, to ensure the ingredients are fully incorporated together, which will prevent the batter from being lumpy.
- Grease the sides of the pan so the cheesecake doesn’t stick.
- After the cheesecake is done baking, keep it in the oven for 1 hour with the oven off. This will prevent the cheesecake from breaking on top.
- Make sure to use a water bath when baking the cheesecake.
- Don’t remove the ring from the springform pan until chill time is done.
Variations
I’d add:
- Use Oreos instead of chocolate graham crackers.
- Top with Ferrero Rocher candies.
- Add toasted hazelnuts around the edges.
- Use chocolate whipped cream instead of plain whipped cream.
Also, I had initially topped the cheesecake with a regular white whipped cream, and some Nutella cookies. But then I had the idea of topping the cheesecake with a chocolate whipped cream because I wanted an extra chocolatey dessert.
And that turned out fantastic, and much more of what I was looking for. But it remains as a suggestion if that’s what you would prefer instead.
Which one do you prefer?
Why did my cheesecake break on top?
- The cheesecake can break on top due to these reasons:
- You didn’t grease the pan on the sides, and the cheesecake stuck to the sides.
- If you skip the water bath, the cheesecake can break.
- Overbeating the eggs once you’ve added them can be the culprit, because it will cause the cheesecake to expand too much in the oven due to the many air bubbles, and deflate, which will make it crack.
- When you finish baking the cheesecake, if you don’t let it sit in the oven, it can break on top due to the temperature changing abruptly.
- Baking the cheesecake at a high temperature will cause the cheesecake to break. It will bake unevenly, and expand too much in the oven too rapidly, which will cause it too crack.
- Opening the oven door too many times can cause the cheesecake to break due to the sudden temperature change.
Storage & Make Ahead
I store this cheesecake covered in the refrigerator for up to 5 days. The texture stays creamy, and the flavor actually gets even better after the first day. In my experience, the cheesecake is actually at its best on the second day.
I usually make cheesecake the day before serving because it needs several hours to chill and set properly.
To freeze, wrap individual slices or the whole cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Question
Cheesecakes can crack for several reasons. The most common causes are skipping the water bath, overmixing the batter after adding the eggs, baking at too high a temperature, or cooling the cheesecake too quickly. I also recommend greasing the sides of the pan so the cheesecake can pull away naturally as it cools instead of sticking and cracking.
Yes, you can. The cheesecake will be slightly shorter and may bake a bit faster, so start checking for doneness a few minutes earlier. The center should still have a slight jiggle while the edges look set.
I highly recommend it. The water bath helps the cheesecake bake gently and evenly, creating a smooth, creamy texture. It also greatly reduces the chances of cracks forming on the surface.
Yes. I often recommend Oreos as an alternative to chocolate graham crackers or chocolate cookies. They pair beautifully with the Nutella filling and add even more chocolate flavor to the cheesecake.
The edges should look set while the center still has a slight wobble when you gently move the pan. The cheesecake will continue to cook from the residual heat and will firm up as it cools and chills in the refrigerator.
More Cheesecake Recipes
If you enjoyed this Nutella Cheesecake, you might also love my Dulce de Leche Cheesecake, Cinnamon Roll Cheesecake, Biscoff Cheesecake, or Pistachio Cheesecake. They all have the same creamy texture but each brings a completely different flavor profile. If you’re after something quicker, my No-Bake Cheesecake is another favorite when I don’t want to turn on the oven.
This Nutella Cheesecake tastes amazing, and it has a super rich and creamy texture. If you try this recipe, leave me a comment below, or tag me on Instagram, I love to see your creations.
Printable Recipe
Nutella Cheesecake
Ingredients
Chocolate Cookie Crust
- 2 1/2 cups chocolate bear grahams 230 grams read notes
- 7 tbsp unsalted butter melted (98 grams)
Cheesecake batter
- 1/2 cup dark chocolate chips or chopped chocolate (85 grams)
- 907 grams cream cheese softened 4 packages of 8 oz. each
- 3/4 cup granulated sugar 150 grams
- 1 cup Nutella hazelnut spread 280 grams
- 1/2 cup sour cream 120 grams
- 4 large eggs room temp
- 1 tbsp vanilla extract
- 1/2 tsp salt
For swirl
- 3/4 cup Nutella 210 grams
Chocolate Whipped Cream
- 1 cup heavy whipping cream 240 ml
- 3 tbsp unsweetened cocoa powder 22 grams
- 2 tbsp powdered sugar 15 grams
Topping
- 1/2 cup Nutella hazelnut spread 140 grams
- 9 Ferrero Rocher candies
Instructions
Chocolate Cookie Crust
- Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs.
- Melt the butter and mix with the crumbs.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Cheesecake Batter
- Grease the sides of the pan with oil spray after baking the crust.
- Melt the chocolate in the microwave in 15 second intervals, stirring in between, until fully melted. Set aside and let it cool down.
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Add the Nutella and mix to combine.
- Next, add the melted chocolate to the bowl and mix.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the vanilla, salt, and mix briefly.
To assemble
- To assemble, pour 1/3 of the cheesecake batter on the bottom of the cooled crust.
- Spread spoonfuls of Nutella on top. Use a knife or a small offset spatula to swirl the hazelnut spread with the batter.
- Pour another 1/3 of the batter on top.
- Follow up with more spoonfuls of the Nutella, swirling the batter right after.
- Continue to do this, until you are out of batter and Nutella. Make sure the Nutella swirls on top are covered with cheesecake batter, otherwise the cheesecake will have cracks.
- Tap the pan a few times.
Baking
- Wrap the bottom of the pan with a few layers of aluminum foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 65 to 85 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
- Don’t remove the ring from the springform pan until after the chill time.
Chocolate Whipped Cream
- Beat the heavy cream, cocoa powder, powdered sugar with a mixer. Start on low and raise the speed to medium-high until the cream is thick and incorporated.
- It should take just 3 minutes or so to achieve stiff peaks.
To decorate
- Before serving, spoon the Nutella on top of the cheesecake.
- Spread with a spatula.
- Pipe the Chocolate Whipped Cream on the cheesecake, and place the Ferrero Rocher on top.
how do you get a perfectly clean exterior on the sides, i grease mine with butter and it helps but doesn’t look as good as yours.
do you grease the part where the crust goes? if so, dont because that can make the crust soggy. only grease the exposed part of the pan that will be touching the cheesecake batter. I use oil spray to grease it.
Hi! Planning to make this ahead. How long can I refrigerate it? Would you freeze?
This was absolutely DELICIOUS!!! A hit at our July 4th gathering!
Awesome to hear!! Thank you!!
I made a no bake lemon cheesecake and used crushed Bischoff cookies. My new go to for cheesecakes. I will definitely be making this one with Bischoff! Wow?
Referring to the chocolate graham cracker bears. Are you referring to Chocolate Teddy Grahams? Because those are the only one I’ve known to be bears. TIA.
there are actual chocolate graham crackers from honey maid or kroger brand. but you can use the chocolate teddy grahams too, that’s what I’ve used for this recipe actually.
Que delícia de cheesecake! 😋😋😋😋👏🏻👏🏻👏🏻👏🏻