Description
This rich and creamy Nutella Cheesecake features a crunchy chocolate cookie crust with a luscious Nutella-infused cream cheese filling, topped with a smooth Nutella ganache. Perfect for Nutella lovers looking for an indulgent dessert that serves a crowd.
Ingredients
Crust
- 25 chocolate sandwich cookies, crushed into crumbs
- ¼ cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 cups Nutella
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¾ cup heavy cream, room temperature
- 4 large eggs, at room temperature and lightly beaten
Topping
- ½ cup heavy cream
- 1 cup Nutella
Instructions
- Make the crust: Preheat your oven to 350ºF and adjust the oven rack to the lower third position. Wrap the bottom outer side of a 9-inch springform pan tightly with aluminum foil to prevent leaks. Mix the crushed chocolate sandwich cookies with the melted butter until combined. Press the mixture firmly into the bottom and about 2 inches up the sides of the springform pan. Bake for 10 minutes, then remove from oven and set aside to cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add in 2 cups of Nutella, vanilla extract, and salt, then mix until thoroughly combined. Pour in ¾ cup heavy cream and blend the mixture until smooth and fluffy. Gradually add the lightly beaten eggs, folding them in gently to avoid incorporating too much air.
- Bake the cheesecake: Pour the Nutella cream cheese filling over the prepared crust in the springform pan. Place the pan on a baking sheet and bake for approximately 55 to 65 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the oven door cracked open for about 1 hour to cool gradually and prevent cracking. Remove the cheesecake from the oven and allow it to cool entirely at room temperature before chilling.
- Prepare the Nutella topping: In a small saucepan, heat ½ cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in 1 cup Nutella until smooth and glossy. Let the mixture cool slightly before pouring it evenly over the chilled cheesecake. Return the cheesecake to the refrigerator and chill for at least 6 hours or overnight to allow the topping to set and flavors to meld perfectly.
- Serve: Before serving, carefully remove the cheesecake from the springform pan. Slice into 20 servings and enjoy the creamy, decadent Nutella cheesecake chilled for best taste and texture.
Notes
- Use room temperature ingredients to ensure a smooth and creamy filling.
- Wrapping the springform pan in foil helps prevent water from a water bath or leaks during baking.
- Chilling the cheesecake overnight enhances flavor and helps it set properly.
- For easier slicing, warm the knife slightly or wipe it clean between cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
