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Nutella Cheesecake Recipe

Nutella Cheesecake

Nutella Cheesecake is the ultimate decadent dessert with tons of Nutella, a rich and fudgy chocolate ganache, and garnished with Ferrero Rocher candies! It's CRAZY good!!

Course Dessert
Cuisine American
Prep Time: 20 minutes
Cook Time: 1 hour
Inactive Time 4 hours
Total Time: 5 hours 20 minutes
Yields: 16 servings
Recipe by Tessa Arias

Ingredients

For the crust:

  • 14 whole graham crackers
  • 6 tablespoons (3 ounces) butter, melted

For the cheesecake filling:

  • 32 ounces cream cheese, at room temperature
  • 8 ounces semisweet chocolate, melted and cooled
  • 5 large eggs
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups Nutella
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 2 teaspoons Frangelico (hazelnut liquor), optional

For the topping:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • Ferrero Rocher candies, unwrapped

Directions

For the crust:

  1. Preheat the oven to 325°F. In the bowl of a food processor, process the graham crackers until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

For the filling:

  1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the cooled melted chocolate and then the eggs, one at a time, beating just until combined. Add in the sugar, cocoa powder, Nutella, cream, vanilla, and Frangelico (if using) and beat until combined. Be careful not to overbeat.
  2. Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Top with the Ferrero Rocher candies. Serve or cover and store in the fridge for up to 2 days.