Indulge in this incredibly delicious Nutella Cheesecake recipe, a true crowd-pleaser that’s both simple to prepare and packed with distinct, memorable chocolate-hazelnut flavor. Perfect for any celebration or a luxurious everyday treat!

Ingredients

For the Crust:

• 1 1/2 cups finely-ground chocolate cookies or chocolate graham crackers
• 3 Tbsp. granulated sugar
• 6 Tbsp. unsalted butter, melted

For the Nutella Filling:

• 1 3/4 pounds (3 1/2 eight-ounce packages) full-fat cream cheese, softened to room temperature
• 3/4 cup Nutella (hazelnut spread)
• 3/4 cup granulated sugar
• 2 tsp. pure vanilla extract
• 1/2 cup heavy cream
• 9 ounces gianduja or high-quality semi-sweet chocolate, melted (**see melting tip in notes below**)
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature

For the Silky Chocolate Ganache:

• 8 ounces Nutella (hazelnut spread)
• 3/4 cup heavy cream (full-fat for best results)

Instructions

To Prepare the Perfect Chocolate Crust:

1. Preheat Oven & Prepare Pan: Begin by preheating your oven to 375ºF (190°C). Lightly grease the bottom of a 9-inch springform pan. This initial greasing helps prevent sticking and ensures easy removal later.
2. Mix & Press Crust: In a medium bowl, combine the finely-ground chocolate cookies (or graham crackers), granulated sugar, and melted butter. Mix until the crumbs are thoroughly moistened and resemble wet sand. This even coating of butter is key to a cohesive crust. Firmly press this mixture into the bottom of the prepared springform pan. Ensure you go up the side of the pan no more than 1/4 inch (about 0.6 cm). Use the bottom of a glass or your fingers to compact it tightly for an even, sturdy base. Bake for 8-10 minutes, or until fragrant and slightly set. Remove from the oven and allow it to cool completely on a wire rack. While the crust cools, decrease your oven temperature to 325ºF (160°C) in preparation for the filling.

To Create the Velvety Nutella Filling:

1. Cream Cheese & Nutella Base: While the crust cools, begin preparing the filling. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream the softened cream cheese and Nutella together on medium speed until the mixture is completely smooth and free of lumps. Scrape down the sides of the bowl as needed to ensure everything is well incorporated. This step is crucial for a lump-free, silky filling.
2. Add Sugar & Flavorings: Gradually add the granulated sugar and continue mixing until fully combined and no lumps remain. Stir in the vanilla extract and heavy cream until just incorporated. Overmixing at this stage can introduce too much air, which can lead to cracks in the cheesecake.
3. Incorporate Melted Chocolate: Gently fold in the melted gianduja or semi-sweet chocolate. Mix on low speed until the chocolate is streaks-free and evenly distributed throughout the cream cheese mixture.
4. Add Eggs Gradually: Add the eggs one at a time, followed by the egg yolks. Mix each egg in on low speed until just combined before adding the next. Stop mixing as soon as the eggs are incorporated. Overmixing eggs can cause the cheesecake to puff up too much during baking and then crack as it cools.
5. Prepare for Water Bath: To prevent water from seeping into your cheesecake, wrap two layers of heavy-duty aluminum foil tightly around the entire outside of the springform pan. Ensure it extends all the way up the sides to form a watertight seal. This is vital for baking in a water bath.
6. Pour & Bake: Carefully pour the prepared Nutella cheesecake filling over the cooled crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch (2.5 cm) of hot water, taking care not to splash any water into the cheesecake itself.
7. Bake the Cheesecake: Bake in the preheated 325ºF (160°C) oven for 60-75 minutes. The cheesecake is done when the outer edges are set, but the center (about 2-3 inches in diameter) still jiggles slightly when you gently move the pan. Remember, the cheesecake will continue to cook as it cools.
8. Cooling is Key: Once baked, turn off the oven, open the door slightly, and let the cheesecake cool in the water bath within the oven for 30 minutes. This slow cooling helps prevent cracks. After 30 minutes, carefully remove the springform pan from the water bath and remove the aluminum foil. Let the cheesecake cool completely on a wire rack at room temperature.
9. Chill for Perfection: Once completely cooled to room temperature, gently run a thin knife around the edge of the pan to loosen the cheesecake (this helps prevent cracks during chilling). Then, unlatch and remove the springform rim. Cover the cheesecake lightly with plastic wrap (without touching the surface) and refrigerate for at least 8 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set, firm up, and develop its rich flavor and signature texture.

To Make the Decadent Nutella Ganache:

1. Combine & Heat: In a small saucepan, gently heat the 8 ounces of Nutella and 3/4 cup heavy cream over low heat. Alternatively, you can use a double boiler for more controlled heating. Stir continuously until the mixture is smooth, homogenous, and has a glossy sheen. Ensure no scorching occurs.
2. Cool & Spread: Remove the ganache from the heat and let it cool for about 15-20 minutes. It should thicken slightly to a spreadable consistency – easy to work with but not runny. Once cooled to the desired consistency, carefully spread the luscious Nutella ganache evenly over the top of the chilled cheesecake. For an artistic touch, you can also use a pastry bag to drizzle patterns or a fork to create swirls.
3. Final Chill: For the ganache to set beautifully, place the cheesecake back into the refrigerator for at least 30 minutes before slicing and serving.

Melting Chocolate Like a Pro: The easiest and most reliable way to melt gianduja or semi-sweet chocolate is using a double boiler. Place your chopped chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently until melted and smooth. If you’re in a hurry, the microwave also works great! Place the chocolate in a microwave-safe bowl, and heat at 50% power for one minute. Remove and stir. Continue microwaving in 20-30 second intervals, stirring well between each, until the chocolate is fully melted and smooth. Be vigilant—chocolate can go from perfectly melted to burnt very quickly, so avoid overcooking!

Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature. This is absolutely critical for a smooth, lump-free cheesecake batter and helps prevent overmixing, which can introduce too much air.

Don’t Overmix! Mix only until ingredients are just combined. Overmixing incorporates excess air, which can cause your cheesecake to rise too much and then fall and crack as it cools. Gentle, low-speed mixing is your best friend.

The Water Bath Advantage: Baking in a water bath (bain-marie) provides a moist, even heat, preventing the cheesecake from drying out and cracking. It’s a non-negotiable step for a perfectly smooth, creamy texture. Ensure your springform pan is well-wrapped in foil to prevent water seepage.

The Art of Cooling: Slow and gradual cooling is essential. Sudden temperature changes are a primary cause of cracks. Cooling in the turned-off oven, then at room temperature, and finally in the refrigerator gives your cheesecake the best chance for a perfect finish.

Patience with Chilling: Don’t rush the chilling process. An overnight chill (at least 8 hours) allows the cheesecake to fully set, firm up, and allows the flavors to meld beautifully, resulting in a superior texture and taste.

Slightly adapted from Food Lover’s Odyssey.