Nutella Cheesecake 🍫✨

This Nutella cheesecake is rich, creamy, and a guaranteed crowd pleaser. The batter comes together fast, and the result is a silky, chocolate-hazelnut dessert people will ask you to bring again.

Prep: 25 min | Bake: 1 hr 10 min | Chill: 6+ hrs | Serves: 12–16

Ingredients

Crust

  • 35 Oreo cookies
  • 5 Tablespoons (71 g) unsalted butter, melted

Filling

  • 2 pounds (four 8-ounce blocks) cream cheese, softened
  • 1 cup (200 g) granulated white sugar
  • 1 Tablespoon cornstarch
  • 1 cup (about 300 g) Nutella, at room temperature
  • ½ cup (120 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature

Topping (optional)

  • ¼ cup Nutella, warmed
  • Chopped toasted hazelnuts or whipped cream

Instructions

  1. Prep. Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan in two layers of foil. Grease the inside lightly.
  2. Make the crust. Blitz the Oreos (filling included) in a food processor into fine crumbs. Mix with the melted butter until it looks like wet sand.
  3. Press and bake. Press the crumbs firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then let cool while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl well.
  5. Add sugar and cornstarch. Beat in the sugar and cornstarch until combined and creamy.
  6. Add Nutella, sour cream, and vanilla. Mix on low until smooth and evenly colored.
  7. Add the eggs. Beat in the eggs one at a time on low speed, just until each disappears. Don’t overmix, or the cheesecake may crack.
  8. Fill the pan. Pour the batter over the crust and tap the pan gently on the counter to release air bubbles.
  9. Bake in a water bath. Set the pan in a large roasting pan and pour hot water about halfway up the sides. Bake for 60–70 minutes, until the edges are set and the center still jiggles slightly.
  10. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. Then cool on the counter until room temperature.
  11. Chill. Refrigerate, uncovered at first and then covered, for at least 6 hours, preferably overnight.
  12. Finish and serve. Run a thin knife around the edge before releasing the springform. Drizzle with warmed Nutella and sprinkle with hazelnuts or add whipped cream.

Tips for Success

  • Room temperature matters. Cold cream cheese or eggs create lumps and can cause cracks.
  • Warm the Nutella. A few seconds in the microwave makes it much easier to blend and drizzle.
  • Clean slices. Dip a knife in hot water and wipe it between cuts.
  • Don’t skip the water bath. It gives you an even bake and a creamy, crack-free top.

Storage

Cover and refrigerate for up to 5 days. To freeze, chill fully, wrap slices tightly, and freeze for up to 2 months. Thaw overnight in the fridge.

Variations

  • Swirl it. Dollop warmed Nutella on top of the batter and drag a knife through it for a marbled look.
  • Extra crunch. Fold ½ cup chopped hazelnuts into the crust crumbs.
  • No-bake shortcut. Skip the eggs and baking, and fold in 1½ cups whipped cream instead. Chill until firm.

Enjoy ❤️

Your post was cut off after the cornstarch, so I filled in the Nutella, sour cream, vanilla, and eggs with standard amounts. Want me to put this in a file too?

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