Nutella Cheesecake is a perfect, creamy chocolate hazelnut cheesecake with a delicious Nutella glaze too.
February 5th is World Nutella Day! Celebrate by eating Nutella by the spoonful out of the jar. Just kidding! Bake this Nutella cheesecake or some Nutella muffins or Nutella Swirled Banana Bread! Share the Nutella love on social media today using the hashtags #WorldNutelladay, #NutellaDay and #RecipesForHolidays. Check out our February Food Holidays page so you never miss a food holiday in the month of February!
“You cannot make everybody happy. You’re not a Nutella jar.”
-Ellen Degeneres
The History of Nutella:
From the Nutella website:
After World War II, cocoa was extremely scarce. Ferrero, originally from Piedmont in Italy, turned this tricky problem into a smart solution by creating a sweet paste made from hazelnuts, sugar and just a little of the rare cocoa. The precursor to Nutella® was born!
Nutella is a brand of sweetened hazelnut spread that does not need to be refrigerated. It is manufactured by the Italian company Ferrero. It was first introduced in the format that we know now in 1964.
In 1965, the iconic jar that we recognize today was introduced.
In 1966, Nutella was introduced to France- with great success!
On February 5, 2007, Italian-American blogger Sara Russo mobilized all Nutella® lovers to unite in celebration of the beloved and iconic breakfast hazelnut spread. Since then, World Nutella® Day has been celebrated every year since then.
Ingredients needed:
- Oreo cookies
- unsalted butter
- cream cheese
- powdered sugar
- Nutella
- heavy whipping cream
- vanilla extract
- salt
- eggs
- dark chocolate chips
- optional toppings
How to make Nutella Cheesecake:
The full, printable recipe is at the end of this post. You will need a 9-inch springform pan and a food processor for this recipe.
Follow the instructions in the recipe for making the Oreo cookie crust. The most important part is wrapping the bottom of the pan in heavy duty aluminum foil. This is to protect against any leakage when you bake the cheesecake in a water bath. Then pre-bake the crust.
Prepare the filling for the cheesecake. Pour the filling into the pre-baked crust. Place the wrapped pan in a larger oven-safe pan (a big rectangular pan works well). Then pour boiling water into the pan so it comes about halfway up the sides of the cheesecake pan.
Bake until the cheesecake is set along the outside, but still jiggly in the center, about 1 hour, to 1 hour 20 minutes.
Once the cheesecake is done cooking, prop the oven door open and let the cheesecake cool in the water bath in the oven for 1 hour.
Remove the cheesecake from the oven and from the water bath. Let it cool to room temperature, about 2 hours.
Once it’s cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate 8 hours or overnight.
Make the ganache, and spread it evenly on top of the chilled cheesecake. Return the cheesecake to the fridge to chill for 1 hour.
Decorate the cheesecake however you’d like. Add whipped cream in a decorative way. Add Ferraro Rocher candy, chopped hazelnuts, and/or melted chocolate or Nutella.
Slice and serve. Nutella cheesecake will be the most creamy, dreamy cheesecake you’ve ever tried. Enjoy!
Fun Facts About Nutella:
- The recipe for Nutella is a secret held within the Ferrero company.
- Nutella originally was created in the form of a loaf to be sliced.
- Nutella’s ingredients vary by country.
- In the U.S., Ferrero was sued in a class action for false advertising leading consumers to believe that Nutella had nutritional and health benefits (regarding advertising claims).
- In 2014, Poste Italiane issued a 50th anniversary commemorative stamp.
- Two tablespoons of Nutella have 200 calories.
- Each jar of Nutella contains 52 hazelnuts.
Nutella Cheesecake
Ingredients
CRUST:
- 36 Oreo Cookies
- 6 tablespoons unsalted butter, melted
FILLING:
- 24 ounces cream cheese, slightly softened
- 1 cup powdered sugar
- 2 cups Nutella
- 1/2 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
NUTELLA GANACHE:
- 1/2 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 cup Nutella
DECORATIVE OPTIONS:
- whipped cream
- Ferrero Rocher candy
- chopped hazelnuts
- melted chocolate or melted Nutella
Instructions
PREPARE THE CRUST:
Preheat the oven to 325F.
Wrap the bottom of a 9-inch springform pan with 2 sheets of aluminum foil. (This is to prevent water from seeping into the bottom when we bake the cheesecake in a water bath.)
Line the inside of the pan with a piece of parchment paper that’s been trimmed to fit in the round bottom. Spray the parchment paper and the sides of the pan with nonstick spray.
Add the Oreo cookies to a food processor and pulse a few times to break them up. With the motor running, drizzle in the melted butter. Continue processing until the mixture forms fine crumbs.
Pour the Oreo mixture into the prepared pan. Spread it out in an even layer and then press it down in the bottom and about 2/3 up the sides of the pan.
Pre-bake the crust for 10 minutes at 325 degrees F. Remove the crust from the oven and turn the oven down to 300 degrees F.
PREPARE THE FILLING:
In a large bowl, use an electric mixer to beat together all ingredients except the eggs. Once it’s well-combined, beat in the eggs until smooth and creamy.
Pour the filling into the pre-baked crust.
BAKE:
Place the cheesecake (with the bottom double wrapped) into a larger oven-safe pan. Pour boiling water into the larger pan so that it comes about halfway up the sides of the cheesecake.
Bake until the cheesecake is set along the outside, but still jiggly in the center, about 1 hour, to 1 hour 20 minutes.
Once the cheesecake is done cooking, prop the oven door open and let the cheesecake cool in the water bath in the oven for 1 hour.
Remove the cheesecake from the oven and from the water bath. Let it cool to room temperature, about 2 hours.
CHILL:
Once it’s cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate 8 hours or overnight.
ADD THE NUTELLA GANACHE:
In a microwave-safe bowl, melt together all ingredients in the microwave. Stir until the ganache is smooth and creamy. Let it cool for a couple minutes.
Spread the ganache evenly on top of the chilled cheesecake. Return the cheesecake to the fridge to chill for 1 hour.
ADD TOPPINGS, AND SERVE:
If desired, top with whipped cream, Ferraro Rocher candy, chopped hazelnuts, and/or melted chocolate or Nutella. Slice and serve!
Nutrition Information:
Yield: 14 Serving Size: 1 sliceAmount Per Serving: Calories: 692Total Fat: 48gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 135mgSodium: 348mgCarbohydrates: 59gFiber: 3gSugar: 45gProtein: 8g
Nutritional information has been figured using a recipe calculator. It's not likely to be 100% accurate.
Jose
Friday 30th of December 2022
What a amazing cheese cake, looks great and delicious.