This weekend I moved into a new house with a beautiful kitchen, hosted book club, had Valentine’s Day on my mind, and developed an intense craving for Nutella.
It sounded like the perfect moment to bake a cheesecake — so I did.
And it was absolutely, undeniably Nutella-licious.
On the way to taking photos I’m pretty sure I tripped. I’d rushed to photograph the cake while it was still warm and, of course, the once-smooth top cracked into a few pieces. It didn’t fall to the floor, but it was still frustrating. I patched it back together and photographed the side that stayed mostly intact. If you look closely you can spot the evidence of my little kitchen mishap — one of many!
Thankfully it still tasted divine and my book club gave it their stamp of approval. If you love Nutella, cheesecake, and indulgent desserts, this one is worth trying.
Nutella Cheesecake
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Ingredients
Crust Ingredients:
- 1 1/2 cups finely ground chocolate cookies or chocolate graham crackers
- 3 Tbsp. granulated sugar
- 6 Tbsp. butter, melted
Filling Ingredients:
- 1 3/4 pounds (3 1/2 eight-ounce packages) cream cheese, room temperature
- 3/4 cup Nutella
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup heavy cream
- 9 ounces gianduja or semi-sweet chocolate, melted
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
Chocolate Ganache Ingredients:
- 8 ounces Nutella
- 3/4 cup heavy cream
Instructions
To Make The Crust:
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Preheat the oven to 375ºF and grease the bottom of a 9-inch springform pan.
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Combine the cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan, and up the sides no more than 1/4 inch. Bake for 8–10 minutes, then remove and let cool. Reduce the oven temperature to 325ºF.
To Make The Filling:
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In a stand mixer, beat the cream cheese and Nutella on medium speed until smooth. Add the sugar and mix until there are no lumps. Stir in the vanilla extract and heavy cream until combined. Add the melted chocolate and blend thoroughly. Add the eggs and yolks one at a time, mixing each in fully before adding the next.
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Wrap two layers of aluminum foil around the sides of the springform pan so it is sealed. Pour the filling over the cooled crust. Bake the cheesecake in a water bath for 60–75 minutes. The edges should be set while the center still jiggles slightly — it will continue to cook after you remove it from the oven. Cool for 30 minutes, then remove the springform rim. Cool completely, then refrigerate for at least 8 hours (overnight is best).
To Make The Nutella Ganache:
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Warm the Nutella and cream over low heat or in a double boiler until smooth and combined. Let cool for about 15 minutes — it should be easy to spread but not runny. Spread the ganache over the chilled cheesecake or drizzle it on with a pastry bag or fork.
Notes
This recipe is slightly adapted from Food Lover’s Odyssey.
Additional Info
Did you make this?Let me know how it turned out in the comments below!