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    Flouring Kitchen » Cheesecakes

    Nutella Cheesecake

    Published: Oct 12, 2021 · Modified: Mar 31, 2023 by Mary · This post may contain affiliate links · 3 Comments

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    Jump to Recipe

    This Nutella cheesecake is smooth, creamy, and packed with chocolate hazelnut flavor. The Oreo crust has chopped hazelnuts for a bit of nutty crunch and to really amp up that chocolate-hazelnut flavor. It’s topped with a Nutella ganache and some more chopped hazelnuts. It’s so indulgent and chocolatey.

    These nutella cupcakes are also a chocolate hazelnut dream.

    sliced nutella cheesecake with chocolate ganache and chopped hazelnuts
    Jump to:
    • 🎂 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • ✔️ Ingredient substitutions
    • 👩‍🍳 How to make Nutella cheesecake
    • ✔️ Expert Cheesecake Tips
    • 🛁 Water bath options
    • 🥄 Make ahead and storage
    • 📖 Recipe FAQs
    • 🍫 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🎂 Why you'll LOVE this recipe

    • Nutella: Two whole cups of nutella in the filling and a chocolate hazelnut crust gives it so much nutella flavor!
    • Ultra creamy: A combination of two whole cups of Nutella, sour cream, and heavy cream make the most luxurious, perfectly set creamy filling.
    • Straight forward: This recipe has all the tips and tricks you'll need to get a perfect baked cheesecake every time. No need to be afraid!
    nutella cheesecake on plate with chopped hazelnuts and creamy chocolate cheesecake filling

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    Filling ingredients

    nutella cheesecake filling ingredients in bowls
    • 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 too watery - it might not set. Leave the cream cheese out at room temperature 30 minutes before making the cheesecake for it to soften.
    • Nutella: You need a full 2 cups for the cheesecake filling. This will help the flavor 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 flavor 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.

    Try this red velvet oreo cheesecake if you love cheesecakes and want a slightly less chocolate option.

    Crust and topping ingredients

    nutella cheesecake crust ingredients in bowls
    nutella ganache ingredients in bowls

    • 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 flavor. 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 flavor! You can also use salted butter. 
    • Semisweet chocolate chips: You can also use a chopped dark chocolate for the ganache. 

    ✔️ Ingredient substitutions

    Nutella: Use any similar chocolate hazelnut spread to Nutella. I haven't tried anything else but off brand variations should work too.

    Oreos: Substitute with a similar sandwich cookie. Don't take out the filling - use the cookies with the filling.

    Hazelnuts: You can substitute the hazelnuts with any other type of toasted nuts you like.

    👩‍🍳 How to make Nutella cheesecake

    The process is divided into three steps: the crust, filling, and assembly.

    Cheesecake crust step by step

    Prep: Preheat oven to 355°F (180°C). Grease an 8” or 9” round springform pan with a piece of cold butter and line the bottom with parchment paper (for easier removal).

    stirring together ingredients for chocolate hazelnut crust

    Step 1: Combine Oreo crumbs, hazelnuts, and melted butter in a medium bowl. Mix until evenly incorporated.

    pressing chocolate hazelnut crust into baking pan

    Step 2: 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.

    Filling step by step

    Prep: Fill a kettle full of water and set it to boil for the water bath.

    blending sugar and cream cheese with an electric mixer until creamy

    Step 1: 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.

    nutella cheesecake batter whipped without eggs

    Step 2: Add Nutella, heavy cream, and sour cream. Blend well in between each addition.

    beating nutella cheesecake batter together with electric mixer

    Step 3: Add eggs one at a time, beating after each egg until it disappears. Stop beating as soon as the last egg disappears.

    smoothing nutella cheesecake filling inside cake pan with an offset spatula

    Step 4: Pour the filling into the crust and smooth the top.

    Place the cheesecake in a round baking pan that is 1" or 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.

    filling waterbath with boiling water for nutella cheesecake

    Step 5: 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.

    freshly baked chocolate cheesecake out of the oven

    Step 6: 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.

    Step 7: Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the water bath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.

    Assembly step by step

    pouring hot cream over chocolate and nutella to melt

    Step 1: 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.

    whisking chocolate nutella ganache with silicone whisk

    Step 2: Let sit for 7 minutes before whisking until smooth. If it's not smooth, heat it in the microwave or on top of a pot of hot water briefly until completely smooth.

    spreading nutella ganache on set cheesecake

    Step 3: Remove the chilled cheesecake from its pan. Pour the ganache over the cheesecake, spreading it out until the edges.

    decorated nutella cheesecake on a serving plate with chopped hazelnuts

    Step 4: Top the Nutella cheesecake with roasted and chopped hazelnuts. Let the ganache on the cake set in the fridge for 10 minutes before slicing and serving.

    ✔️ Expert Cheesecake Tips

    1. Use good quality, full fat, brick style cream cheese. Low fat cream cheese has too much water content. I use Philadelphia original cream cheese.
    2. Let the batter ingredients come to room temperature for about 20 minutes before starting. This will help them incorporate evenly.
    3. Scrape down the sides of the bowl frequently to ensure a smooth cheesecake batter.
    4. Bake in a water bath to ensure an even creamy and set filling all the way through.
    5. Bake until the edges are set and the middle is puffed up and still a little jiggly. Under baking will prevent it from setting properly and overbaking will make it crack.
    6. Chill the Nutella cheesecake for at least eight hours or overnight. This will ensure the best flavor and a perfectly set texture.
    chocolate nutella cheesecake slice on plate with spoon

    🛁 Water bath options

    A water bath is essential in making an evenly baked, ultra creamy baked cheesecake without any cracks. In this recipe I provided a couple of options for a water bath 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 nutella 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 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.

    This chocolate orange cheesecake also uses a water bath. These mini oreo cheesecakes are baked but don't need a water bath!

    sliced nutella cheesecake on cake stand

    🥄 Make ahead and storage

    Cheesecakes make the perfect make ahead dessert because they need to set in the fridge for a while. This makes them a great dessert to make the day before and let chill in the fridge overnight. You can bake it up to three days ahead of time.

    It's best to decorate the cake before serving so that it doesn't get ruined or smushed. You can always decorate it the day before and store it in a cake carrier which will protect it on all sides.

    This nutella cheesecake will keep well in the fridge in an airtight container for up to four days or in the freezer wrapped tightly or in an airtight container for up to two months.

    For a no bake cheesecake recipe, try this funfetti cheesecake or this Baileys cheesecake.

    📖 Recipe FAQs

    Why does everything have to be at room temperature?

    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 don't want a lumpy cheesecake batter.

    Why is my cheesecake cracked?

    This happens when the cheesecake is overbaked, the oven temperature is too high, or if you don’t use a water bath. Check your oven temperature with an oven thermometer and make sure you pull out the cheesecake while the middle is still jiggly.

    Can I set the water bath on a rack in the oven below the cheesecake?

    The cheesecake needs to sit directly in the water bath in order to get the benefit of even heat. Having it on a different tray in the oven just doesn’t work the same.

    Why do I have to chill the cheesecake for so long?

    The cheesecake needs to chill for at least 8 hours so that it has time to firm up and for the flavors to develop. It will taste much richer and creamier after chilling!

    Do I need to remove the Oreo filling for the cheesecake crust?

    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.

    nutella cheesecake on cake plate with chopped hazelnuts

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      Chocolate Praline Cake
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      Chocolate Gooey Cake
    • Frosted Nutella cupcake
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      Chocolate Orange Cheesecake

    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.

    📖 Recipe

    sliced nutella cheesecake with chocolate ganache and chopped hazelnuts

    Nutella Cheesecake

    Mary
    This Nutella cheesecake is smooth, creamy, and packed with chocolate hazelnut flavor. The Oreo crust has added chopped hazelnuts for a bit of crunch and to really amp up that chocolate-hazelnut flavor. It’s topped with a Nutella ganache and some more chopped hazelnuts. It’s so indulgent and chocolatey.
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Chill Time 8 hours hrs
    Total Time 1 hour hr 20 minutes mins
    Course Baking, Cake, Cheesecake, Dessert
    Cuisine American
    Servings 16 slices
    Calories 471 kcal

    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
    Makes: 9inch0 x 0inch round
    Shop Ingredients on Jupiter

    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:

    1. (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*
    2. 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.
    3. 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 heat safe sous vide bag instead of the aluminum foil.
    Make Ahead: You can make the cheesecake 1-2 days in advance. Top with ganache before serving so that it stays silky smooth and won't get ruined during storage. The cheesecake will keep well refrigerated (wrapped tightly or in an airtight container) for 3-4 days or in the freezer for up to 2 months.
    The Crust: If you can't find Oreos you can use any other chocolate sandwich cookies or 407g graham cracker crumbs.
    Chilling: It's essential that the cheesecake chills in the fridge for at least 8 hours (or overnight) for it to set and for the flavors to develop.
     

    Nutrition

    Calories: 471kcalCarbohydrates: 38gProtein: 12gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 62mgSodium: 393mgPotassium: 420mgFiber: 4gSugar: 31gVitamin A: 388IUVitamin C: 1mgCalcium: 230mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Liz

      May 14, 2023 at 12:08 am

      Looking forward to making this recipe! Would splitting the batter between two 7" pans yield fairly tall cheesecakes or would you recommend I increase recipe by another 1/2? Thanks in advance! 🙂

      Reply
      • Mary

        May 19, 2023 at 7:15 pm

        This recipe makes a very tall 9" cheesecake so I think there is enough batter to make two 7" ones without increasing!

        Reply
    2. Roman L.

      January 21, 2022 at 4:41 am

      5 stars
      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.

      Reply
    5 from 1 vote

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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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