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Nutella cheesecake with ferrero rocher on top and chocolate whipped cream.
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Nutella Cheesecake

This Nutella Cheesecake is rich, creamy, with a chocolate crust, and Nutella swirls baked into the batter.
Course Dessert
Cuisine American
Keyword cheesecake, nutella
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Resting time 7 hours
Total Time 8 hours 55 minutes
Servings 12 servings
Calories 340kcal
Author Camila Hurst

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.

Notes

Chocolate bear grahams: The bears are measured in cups before being processed into crumbs. Check below for substitutions.
Crust: If you can't find the chocolate graham cracker bears, you can use regular chocolate graham crackers, Chocolinas, chocolate Maria cookies, or Oreos. You can also use digestive biscuits instead of graham crackers for the cheesecake and make a plain crust that's not chocolate flavored if you wish.
Storage: You can store the Nutella Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Chilling: Don't remove the ring from the cheesecake pan until after you are done chilling the cheesecake in the fridge.
Greasing: I like to grease the sides of the cheesecake pan only after the crust is baked. If I grease the pan before pressing the crust on the bottom of the pan, two things happen. One it's very hard to make the crust stick to the pan, and two, the crust ends up soggy. Which is why I don't grease the pan before adding the crust.

Nutrition

Calories: 340kcal