This decadent Nutella cheese cake is rich, creamy and filled with Nutella. A truly dazzling dessert that will impress your guests and satisfy your craving for chocolate!

Creamy Nutella cheesecake

Classic New York Cheesecake gets a serious appreciation by adding chocolate hazelnut spread to the filling. Then we use an Oreo biscuit crust and a rich chocolate glaze to take this creamy Nutella cheesecake recipe to the next level. It's lightly spicy with a delicious Nutella flavor without being too sweet.

The cheesecake is baked in a water bath, creating a velvety, extra-creamy texture. It's dense, without being heavy or tasting like biting cream cheese (ewwwww). I feel almost like the texture of a mousse, as it is so creamy and luxurious.

Tips for making Nutella cheesecake

Making cheesecake from the ground up is surprisingly easy – but requires careful preparation. Since the ingredients are expensive, I strongly recommend reading these tips before you start to ensure success.

• Read my Guide to Making Cheesecake – it contains a lot of helpful advice and some scientific advice on making cheesecake. (Enter the nerd emoji here.)
• Read the recipe at least twice before starting to make sure you have all the ingredients, etc.
• Take your cream cheese, sour cream and eggs out of the fridge 30 minutes before you start, so they can warm to room temperature. Room temperature ingredients make sure everything mixes well.
• For the Oreo biscuit crust, use the Oreos waffles and the Oreos cream. Put the whole biscuits in the food processor and mix them until they are fine crumbs. (Or place in a ziplock bag and crush with a rolling pin).
• Use fat cream cheese like bricks and fatty sour cream. Do not use low-fat, light or whipped cream cheese.
• If you prefer a pinch of sour cream, you can replace it with low-fat, simple Greek yogurt.
• Adding 1 tablespoon of cornstarch to the dough helps to bind the cheesecake and reduces the risk of cracks.
• For this recipe you will need a 1 kg Nutella cup – 2 cups for the dough and 3/4 cups for the glaze. There will be a bit of Nutella left – but I think nobody has ever complained about it.
• When making the filling, turn off the mixer regularly and scrape off the sides of the bowl to make sure there are no cream cheese lumps on the bottom of the bowl.
• Finally, add the eggs and mix only until everything is well mixed. Too much mixing can cause the cheesecake to burst.

Bake cheesecake and cool

Like all my cheesecake recipes, this Nutella cheese cake is baked in a water bath. The following must be done:

The water bath is so important because it stores moisture, minimizes temperature fluctuations and prevents the cheesecake from drying out or cracking.

Pro-Tip: Do not try to top as the cheesecake bakes. By opening the oven door, cold air enters the oven, causing the temperature to drop and the cheesecake to burst.

The cheese cake has to cool very slowly, as temperature fluctuations can cause the cheesecake to sink. After baking, allow the cheesecake to cool to room temperature in a water bath. Then remove the cake from the frying pan, cover and refrigerate for at least 6 hours.

Cooling the cheesecake is mandatory, This allows the cheesecake to set and the taste to be improved.

For more chocolate cheesecake recipes, try the following:

Or for more Nutella recipes – do not forget this: