This baked nutella cheesecake is silky smooth and packed with nutella flavour. The oreo crust has added chopped hazelnuts for a bit of nutty crunch and to really amp up that chocolate-hazelnut flavour. It’s topped with a nutella ganache and some more chopped hazelnuts. It’s a nutella dream!
How to get a creamy cheesecake texture every time
This nutella cheesecake has both heavy (whipping) cream and sour cream to give it a luscious texture. The nutella also adds a lot of creaminess! Make sure all of the ingredients are at room temperature so that they combine really well.
It’s really important to beat the cream cheese and sugar until it is perfectly creamy and no lumps remain. Add the rest of the ingredients one by one and mix them in one by one, beating well in between. When it comes to the eggs, add them in one by one and mix in between each one just until the batter becomes smooth. Do not overbeat because this will add too much air into the batter.
Lastly, don’t overbake the nutella cheesecake!
When to know it's ready
Don’t overbake the cheesecake for a super creamy and decadent cheesecake. You want to take the cheesecake out of the oven when it is set on the edges and still jiggly in the center. It will continue to bake as it cools.
An overbaked cheesecake will be dense, dry, and have a cracked top.
Why a waterbath is essential for a baked cheesecake
Waterbaths are absolutely essential when baking cheesecake. They provide even, low heat and moisture that is going to bake your cheesecake perfectly. They help prevent cracks and create the smoothest texture ever.
Waterbath options:
In this recipe I provided a couple of options for a waterbath depending on what you have on hand.
The best option can be used if you’re using a springform pan. Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake, preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. This is what I have used in this recipe.
If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
If the nutella cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges so that water for sure can’t get through the cracks of the springform pan. You can also nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.
Key ingredients:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredient substitutions and baking tips!
Oreo crumbs: You will need 36 whole oreo cookies (407g) and crush them into a fine crumb for the crust. You can use golden oreos if you prefer.
Hazelnuts: Toasted hazelnuts are added into the crust for a bit of crunch and a lot of flavour. You can also decorate the top with more hazelnuts! You can chop them up on a cutting board or in a food processor.
Melted butter: Use a good quality melted butter for best results and flavour! You can also use salted butter.
Cream cheese: Use a good quality cream cheese. Don't use a low fat variety, it has too much water and the consistency will be off. Leave the cream cheese out at room temperature 2 hours before making the cheesecake for it to soften.
Nutella: You need a full 2 cups for the cheesecake batter. This will help the flavour really shine without making the cheesecake too sweet! You can use any other similar chocolate hazelnut spread
Heavy cream: Heavy cream will lighten up the cheesecake and make it ultra creamy. It’s also used in the nutella ganache. I used whipping cream. Don’t use half and half or milk instead.
Sour cream: This will deepen the flavour and give the cheesecake a creamy texture. Don’t use a low fat sour cream.
Eggs: Make sure they’re at room temperature so that they blend in perfectly, creating a silky smooth batter.
Semisweet chocolate chips: You can also use a chopped dark chocolate for the ganache.
The crust
- Preheat oven to 355°F (180°C). Grease an 8” or 9” round pan non-stick baking pan with vegetable oil or butter and line the bottom with parchment paper.
- Combine oreo crumbs, hazelnuts, and melted butter in a medium bowl. Mix until evenly incorporated.
- Pour into prepared pan and spread it out to the edges. Use the bottom of a glass to pack tightly, pushing the crumbs halfway up the edges.
- Bake in preheated oven for 12 minutes. Work on the filling while it bakes. Don't turn the oven off.
The filling
- Fill up a kettle with water and set it to boil.
- In a large bowl or stand mixer, combine cream cheese, sugar, vanilla, and salt. Beat for about 2 minutes, until no lumps remain and it is smooth.
- Add nutella, heavy cream, and sour cream. Blend well in between each addition.
- Add eggs one at a time, beating after each egg until it disappears. Stop beating as soon as the last egg disappears.
- Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See above section about waterbath options.
- Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
- Bake the cheesecake in the preheated oven for 70-90 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
- Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Afterwards, remove the nutella cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Nutella Ganache
- Place chocolate chips, salt, and nutella in a large heat safe bowl.
- In a small saucepan, heat the cream until simmering. Pour over the chocolate chips and nutella. Let sit for 7 minutes before whisking until smooth.
- Remove the chilled cheesecake from its pan. Pour the ganache over the cheesecake, spreading it out until the edges. Top with roasted and chopped hazelnuts. Let the ganache on the cake set in the fridge for 10 minutes before slicing and serving.
FAQ
This is the key to having a silky smooth cheesecake batter. At room temperature, the fats are all soft and everything will blend together perfectly! You do not want a lumpy cheesecake batter.
This happens when the cheesecake is overbaked, the oven temperature is too high, or if you don’t use a waterbath. Check your oven temperature with an oven thermometer and make sure you pull out the cheesecake while the middle is still jiggly.
The cheesecake needs to sit directly in the waterbath in order to get the benefit of even heat. Having it on a different tray in the oven just doesn’t work the same.
The cheesecake needs to chill for at least 8 hours so that it has time to firm up and for the flavours to develop. It will taste much richer and creamier after chilling!
Whole oreo cookies go into the crust! Leave the filling and crush them in a bag with a rolling pin or in a food processor.
Check out my other recipes:
Happy baking!
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below!
Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
Nutella Cheesecake Recipe with Oreo Crust
Equipment
- 1 9" springform cake pan
Ingredients
Crust
- 3 cups oreo crumbs 36 oreo cookies (407g), crushed
- 1 cup hazelnuts toasted and finely chopped
- 4 tablespoon melted butter
Cheesecake Filling
- 24 oz cream cheese softened (680g)
- 4 tablespoon granulated sugar
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon sea salt
- 2 cups nutella or similar chocolate hazelnut spread
- ½ cup heavy cream whipping cream, room temperature
- ½ cup sour cream room temperature
- 3 large eggs room temperature
Nutella Ganache
- ½ cup semisweet chocolate chips
- ¼ cup nutella or similar chocolate hazelnut spread
- ⅓ cup heavy cream whipping cream
- ⅛ teaspoon sea salt
Assembly
- ¼ cup hazelnuts toasted and roughly chopped
Instructions
Crust
- Preheat oven to 355°F (180°C). Grease an 8” or 9” round pan non-stick baking pan with vegetable oil or butter and line the bottom with parchment paper.
- Combine oreo crumbs, hazelnuts, and melted butter in a medium bowl. Mix until evenly incorporated.3 cups oreo crumbs, 1 cup hazelnuts, 4 tablespoon melted butter
- Pour into prepared pan and spread it out to the edges. Use the bottom of a glass to pack tightly, pushing the crumbs halfway up the edges.
- Bake in preheated oven for 12 minutes. Work on the filling while it bakes. Don't turn the oven off.
Cheesecake Filling
- Fill up a kettle with water and set it to boil.
- In a large bowl or stand mixer, combine cream cheese, sugar, vanilla, and salt. Beat for about 2 minutes, until no lumps remain and it is smooth.24 oz cream cheese, 4 tablespoon granulated sugar, 1 tablespoon pure vanilla extract, ⅛ teaspoon sea salt
- Add nutella, heavy cream, and sour cream. Blend well in between each addition.2 cups nutella, ½ cup heavy cream, ½ cup sour cream
- Add eggs one at a time, beating after each egg until it disappears. Stop beating as soon as the last egg disappears.3 large eggs
- Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See notes for water bath alternatives.
- Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
- Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
- Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
Nutella Ganache
- Place chocolate chips, salt, and nutella in a large heat safe bowl.½ cup semisweet chocolate chips, ¼ cup nutella, ⅛ teaspoon sea salt
- In a small saucepan, heat the cream until simmering. Pour over the chocolate chips and nutella. Let sit for 7 minutes before whisking until smooth.⅓ cup heavy cream
- Remove the chilled cheesecake from its pan. Pour the ganache over the cheesecake, spreading it out until the edges. Top with roasted and chopped hazelnuts. Let the ganache on the cake set in the fridge for 10 minutes before slicing and serving.¼ cup hazelnuts
Notes
Water Bath Options:
- (The best option) Find a round baking pan that is 1”-2” larger than the pan that the cheesecake is in. This will keep the water out of the cheesecake preventing it from getting soggy. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. *This is for if the cheesecake is in a springform pan*
- If the cheesecake is in a regular round pan (not springform), you can place the pan directly into the water bath because water can’t get in through the bottom edge. Make sure you create a sling out of parchment paper so that you can lift to remove the cheesecake out of the pan after chilling.
- If the cheesecake is in a springform pan, wrap the outside of the pan tightly with a double layer of aluminum foil. Try to use a wide enough foil to cover the whole bottom and edges. You can also nestle the springform pan into a heatsafe sous vide bag instead of the aluminum foil.
Roman L.
The cheesecake turned out creamy with lots of nutella flavour. Everyone loved it! The instructions were helpful with lots of detail. I will definitely be making this again.