Decadent Nutella Cheesecake: A Chocolate Hazelnut Dream

There’s something magical about the combination of chocolate and hazelnut that makes Nutella so irresistible. When you transform this beloved spread into a silky, creamy cheesecake, you create a dessert that’s nothing short of extraordinary. I’ve spent years perfecting this Nutella Cheesecake recipe, and I’m thrilled to share it with you today. This isn’t just any cheesecake—it’s a celebration of flavor that strikes the perfect balance between rich chocolate, toasty hazelnuts, and tangy cream cheese.

The Love Affair with Nutella Cheesecake

My journey with Nutella Cheesecake began during a trip to Italy, where I first experienced the pure bliss of a properly made version in a small, family-owned pasticceria. The owner noticed my expression of pure delight and shared some of her secrets with me. Since then, I’ve been on a mission to recreate that perfect balance of creamy, chocolatey goodness with the distinct hazelnut flavor that makes Nutella so special.

What makes this dessert so captivating is the way the chocolate hazelnut flavor infuses the entire cheesecake while maintaining the classic tangy notes we all love in a traditional cheesecake. It’s rich without being overwhelming, sweet without being cloying, and impressive without being difficult to make.

Essential Ingredients for the Perfect Nutella Cheesecake

Before we dive into the recipe, let’s talk about the ingredients that will set your cheesecake apart:

For the Crust:

• Graham crackers (or digestive biscuits)
• Toasted hazelnuts
• Unsalted butter
• A pinch of salt

For the Filling:

• Full-fat cream cheese
• Nutella
• Granulated sugar
• Eggs
• Heavy cream
• Vanilla extract
• Salt

For the Topping:

• Additional Nutella (warmed for drizzling)
• Toasted hazelnuts
• Whipped cream
• Chocolate shavings

The quality of your ingredients truly matters here. I recommend using room temperature cream cheese for the smoothest possible texture and authentic Nutella rather than generic chocolate hazelnut spread. The difference in flavor is noticeable, and since Nutella is the star of this show, it’s worth using the real thing.

Equipment You’ll Need

For perfect results every time, make sure you have:

• 9-inch springform pan
• Food processor (for the crust)
• Stand mixer or electric hand mixer
• Large roasting pan (for water bath)
• Aluminum foil
• Rubber spatula
• Wire cooling rack

Step-by-Step Recipe

Hazelnut Graham Cracker Crust

Ingredients:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/2 cup toasted hazelnuts, finely chopped
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Toast the hazelnuts in the oven for 8-10 minutes until fragrant and skins begin to crack. Allow them to cool slightly, then rub off loose skins with a clean kitchen towel.
3. In a food processor, pulse the graham crackers until they form fine crumbs.
4. Add the toasted hazelnuts to the food processor and pulse until they’re finely chopped and mixed with the graham cracker crumbs.
5. Transfer the mixture to a bowl and stir in the sugar and salt.
6. Pour in the melted butter and stir until the mixture resembles wet sand.
7. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
8. Bake for 10 minutes, then remove and cool completely on a wire rack.
9. Once cool, wrap the outside of the springform pan with two layers of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides (this prevents water from seeping in during the water bath baking).

Nutella Cheesecake Filling

Ingredients:

• 24 oz (3 packages) full-fat cream cheese, at room temperature
• 1 cup Nutella
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 large eggs, at room temperature
• 1/4 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour

Instructions:

1. Reduce the oven temperature to 325°F (165°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth and free of lumps, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add the Nutella and beat until fully incorporated and smooth.
4. Add both sugars and beat until well combined and the mixture looks silky, about 2 minutes.
5. Add the eggs one at a time, beating on low speed just until each is incorporated before adding the next. Don’t overmix once the eggs are added, as this can introduce too much air and cause cracking.
6. Add the heavy cream, vanilla extract, and salt. Mix on low until just combined.
7. Sprinkle the flour over the mixture and beat on low just until incorporated.
8. Pour the filling over the cooled crust and smooth the top with a spatula.

Baking in a Water Bath

1. Place the foil-wrapped springform pan in a large roasting pan.
2. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
3. Carefully transfer the roasting pan to the oven.
4. Bake for 60-70 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about 3-4 inches in diameter).
5. Turn off the oven, crack the door open about an inch, and leave the cheesecake in the cooling oven for 1 hour.
6. After an hour, remove the cheesecake from the water bath and place it on a wire rack to cool completely to room temperature.
7. Once completely cool, refrigerate the cheesecake for at least 6 hours, preferably overnight.

Nutella Ganache Topping

Ingredients:

• 1/2 cup Nutella
• 1/4 cup heavy cream
• 1/4 cup toasted hazelnuts, roughly chopped
• Chocolate shavings, for garnish

Instructions:

1. In a microwave-safe bowl, combine the Nutella and heavy cream.
2. Heat in 20-second intervals, stirring between each, until the mixture is smooth and pourable but not too hot.
3. Allow the ganache to cool slightly (but still remain pourable) for about 5 minutes.
4. Remove the sides of the springform pan from the chilled cheesecake.
5. Pour the ganache over the top of the cheesecake, using a spatula to guide it to the edges and create an even layer.
6. Sprinkle the toasted hazelnuts around the edge of the cheesecake.
7. Add chocolate shavings to the center for a beautiful presentation.
8. Return the cheesecake to the refrigerator for at least 30 minutes to set the ganache before serving.

The Science Behind a Perfect Cheesecake

What sets a truly exceptional cheesecake apart from a mediocre one often comes down to understanding the science behind it. Here are some key principles I’ve learned over years of cheesecake experimentation:

1. Room temperature ingredients: This isn’t just a suggestion—it’s crucial for proper emulsification and to prevent lumps in your filling. Cold cream cheese simply won’t blend properly.
2. The water bath method: This provides gentle, even heat that helps prevent cracks by maintaining a moist environment. The gradual cooling process is equally important, as sudden temperature changes are the enemy of a smooth cheesecake.
3. Minimal mixing after adding eggs: Overmixing at this stage incorporates too much air, which expands during baking and then collapses, causing cracks. Mix just until the eggs are incorporated, no more.
4. The cooling process: The slow cooling in a turned-off oven followed by room temperature cooling before refrigeration prevents the dreaded “cheesecake canyon” crack down the middle.

The addition of Nutella actually helps with texture as well. The fat and emulsifiers in Nutella contribute to a silky mouthfeel and help stabilize the filling.

Variations to Try

While the classic Nutella Cheesecake is divine on its own, here are some variations I’ve experimented with that might inspire you:

Nutella Swirl Cheesecake

Make a classic vanilla cheesecake base (omitting the Nutella from the filling), then drop spoonfuls of warmed Nutella on top. Use a knife to create beautiful swirls before baking.

Nutella-Espresso Cheesecake

Add 2 tablespoons of instant espresso powder to the filling for a mocha-like flavor that enhances the chocolate notes in the Nutella.

Nutella-Banana Cheesecake

Add 1 ripe, mashed banana to the filling for a delicious flavor combination. The banana also adds moisture and natural sweetness.

Nutella-Orange Cheesecake

Add 1 tablespoon of orange zest to the filling for a chocolate-orange combination that’s refreshing and sophisticated.

Mini Nutella Cheesecakes

Use the same recipe but divide among a 12-cup muffin tin lined with paper liners for individual servings. Reduce baking time to about 20-25 minutes.

Troubleshooting Common Issues

Even experienced bakers encounter cheesecake challenges. Here’s how to address the most common ones:

Make-Ahead and Storage Tips

One of the best things about cheesecake is that it’s an ideal make-ahead dessert:

• Refrigerator storage: Properly stored in an airtight container, the cheesecake will keep in the refrigerator for up to 5 days. The flavor actually improves after 24 hours as the flavors meld together.
• Freezer storage: This cheesecake freezes beautifully for up to 2 months. To freeze, let it set completely in the refrigerator first, then remove the sides of the springform pan and place the cheesecake (still on the bottom of the pan) on a flat surface in the freezer until firm. Wrap the frozen cheesecake tightly in plastic wrap, then in aluminum foil. Label and date it.
• Thawing: Thaw overnight in the refrigerator before serving. Add the ganache topping after thawing for the best presentation.

Serving Suggestions

To take your Nutella Cheesecake presentation to the next level:

• Warm individual slices for 10-15 seconds in the microwave for an extra-creamy texture.
• Serve with a dollop of freshly whipped cream (no sugar needed, as the cheesecake is quite rich).
• Add fresh berries like raspberries or strawberries for a fruity contrast.
• Pair with a shot of espresso to complement the chocolate-hazelnut flavors.
• For a festive touch, dust with a little cocoa powder or gold edible dust.
• Serve on chilled plates to keep the cheesecake at the perfect temperature longer.

Nutritional Information

While this is definitely a treat, it’s helpful to know what you’re enjoying:

This is a rich, indulgent dessert that’s meant to be savored in modest portions. The good news is that it’s so satisfying that a small slice is usually enough to satisfy even the most intense dessert craving.

The Perfect Occasion for Nutella Cheesecake

This showstopper dessert is versatile enough for various occasions:

• Dinner parties: The make-ahead nature makes it perfect for entertaining.
• Birthdays: Much more special than a standard birthday cake, especially for Nutella lovers.
• Holidays: Elegant enough for Christmas, Thanksgiving, or any special celebration.
• Date night: Nothing says romance like a homemade dessert, especially one this decadent.
• Just because: Sometimes the best occasion is no occasion at all—just the desire to create something wonderful.

Questions & Answers About Nutella Cheesecake

Q: Can I use a ready-made graham cracker crust to save time? While you can use a store-bought crust in a pinch, the homemade hazelnut-graham crust really elevates this cheesecake and is worth the extra 15 minutes of preparation. The toasted hazelnuts in the crust echo the flavors in the filling for a more cohesive taste experience.

Q: Why do I need to use a water bath? It seems complicated. The water bath provides gentle, even heat and moisture that helps prevent cracking and creates that silky-smooth texture that makes a cheesecake truly special. If you’re worried about leaks, try placing your foil-wrapped springform pan inside a slightly larger cake pan before placing it in the water bath.

Q: Can I make this recipe without a stand mixer? Absolutely! A hand mixer works well too. Just be sure to beat the cream cheese thoroughly until completely smooth before proceeding with the rest of the recipe.

Q: How do I know when my cheesecake is done baking? The perfect cheesecake will have set edges but still have a slight wobble in the center (about 3-4 inches in diameter). It shouldn’t look liquid, but it shouldn’t be completely firm either. It will continue to set as it cools.

Q: Can I use low-fat cream cheese to make this healthier? While you technically can, I don’t recommend it. Full-fat cream cheese provides the rich, creamy texture that makes cheesecake so wonderful. Low-fat versions contain more water and stabilizers that can affect both texture and flavor.

Q: What if I don’t have a springform pan? A springform pan is ideal, but you can use a deep pie dish or cake pan lined with parchment paper with extra hanging over the sides as “handles” to lift the cheesecake out after chilling. The presentation won’t be as clean, but the taste will be just as delicious.

Q: Can I make this cheesecake gluten-free? Yes! Simply substitute gluten-free graham crackers or cookies for the crust and replace the 2 tablespoons of flour with cornstarch.

Q: How far in advance can I make this cheesecake? This cheesecake can be made up to 3 days ahead and stored in the refrigerator, or up to 2 months ahead if frozen. I recommend adding the ganache topping within 24 hours of serving for the best appearance.

Final Thoughts

Creating a Nutella Cheesecake is more than just following a recipe—it’s about crafting a memorable dessert experience. The contrast between the crunchy hazelnut crust and the silky chocolate-hazelnut filling creates a textural symphony that makes each bite a moment to savor.

What I love most about this recipe is how it transforms simple ingredients into something truly spectacular. It’s the kind of dessert that falls silent as soon as the first bites are taken, with only the occasional “mmm” breaking the appreciative silence.

Whether you’re an experienced baker or trying your hand at cheesecake for the first time, this recipe is designed to guide you to success. Take your time, enjoy the process, and prepare to create a dessert that will have everyone asking for your secret.

Remember, the key to a perfect Nutella Cheesecake lies not just in quality ingredients and proper technique, but also in the joy and care you put into making it. Happy baking, and even happier eating!