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If you're a fan of Nutella, this Creamy Baked Nutella Cheesecake is a must-try. Made from scratch, it features a smooth chocolate-hazelnut filling nestled in a buttery graham cracker crust.
Baked until perfectly set, this decadent dessert is perfect for holidays, special occasions, or whenever you're craving something sweet and rich. Whether you're hosting a dinner party or just treating yourself, this cheesecake delivers chocolatey comfort in every bite.
Nutella is great on top of Italian Bread, inside Homemade Crepes, or in Nutella Pancakes! This baked cheesecake has delicious Nutella flavor and is perfect for Nutella lovers!
Serve this indulgent cheesecake with Shrimp Fra Diavolo, Beef Short Rib Ragu, or Italian Braciole for Sunday Dinner or the holiday season.
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Notes About the Ingredients
- Nutella - This creamy hazelnut and cocoa spread can be found online or in your local grocery store with peanut butter, jams/jellies, and honey. There are generic versions, but in my experience, brand-name Nutella has the best flavor and texture.
- Cream Cheese - Only full-fat cream cheese will give you the best flavor and texture. If you use light, it will be dense and won't have the same taste. Don't forget to get it to room temperature. It's MUCH easier to mix!
Variations You Can Try
- Crust - Try an Oreo Crust instead!
- Toppings - Add mini chocolate chips, whipped mascarpone, or chopped up Ferrero Rocher candies.
How to Make a Baked Nutella Cheesecake with Ganache
Make the Crust - Break up the graham crackers in a food processor by pulsing them into fine crumbs. Add the melted butter and sugar and pulse until you have a wet sand texture.
Bake the Crust - Press the finished crumbs into the bottom of a spring form pan. Bake the crust for 5 minutes until the edges are lightly browned.
Make the Filling - Wash out the bowl of the food processor, and beat the cream cheese and Nutella until smooth. Add the sugar, eggs, vanilla extract, salt, and heavy cream, and continue to mix until smooth, scraping down the sides of the bowl occasionally.
Bake the Cheesecake - Pour the mixture into the pan onto the top of the crust. Tap the pan on the counter a few times to remove any air bubbles. Place it back in the oven and let the cheesecake bake for 40-45 minutes.
Cool the Cheesecake - Let the cheesecake cool at room temperature for 30-45 minutes, then move to the refrigerator to chill until completely set.
Make the Ganache - When the cake is completely set, heat the remaining cream in a small saucepan until bubbles form around the edges. Pour it over the Nutella in a small bowl and let it set for 5 minutes to soften. Whisk the Nutella mixture until the cream and Nutella are completely combined into a silky smooth ganache.
Add Toppings - Pour the ganache over the cheesecake and smooth it out using a rubber spatula. Place it back in the refrigerator for 1 hour so the ganache sets, then sprinkle with chopped hazelnuts.
Cut and Serve - Run a knife around the sides of the springform pan to release the cake, then unlock the collar and remove it. Slice into pieces and serve!
Amanda's Expert Cheesecake Tips
- Don't have a food processor? The crust can be made in a blender, or the crumbs can be pounded with a rolling pin in a bag, then mixed with the butter and sugar. Use an electric or stand mixer for the filling.
- The key to a good cheesecake is not to over-bake it. The top should no longer be shiny, and the edges will pull away from the sides of the pan. The middle will still jiggle slightly when you shake the pan, but that's ok! It will set during the cool time.
- Let the cheesecake cool at room temperature for at least 30 minutes, then move it to the refrigerator. Let it chill for at least 4 hours or overnight for the best results.
Springform Pan
These specialty pans make baking cheesecake a breeze! Here is my favorite one.
Below is an affiliate link, and I may be compensated (at no cost to you), if a purchase is made after clicking on it.
Storage Instructions
Store cheesecake in an airtight container or tightly covered with plastic wrap, in the refrigerator for 3-4 days.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Cheesecake Recipes
If you loved this Nutella Cheesecake Recipe, check out these other cheesecake dessert recipes that I know you will love too!
Recipe
Baked Nutella Cheesecake
Equipment
Ingredients
Graham Cracker Crust
- 9 sheets graham crackers
- ⅓ cup granulated sugar
- 5 Tablespoons unsalted butter, melted and cooled
Nutella Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 2 cups Nutella
- 1 cup granulated sugar
- 4 large eggs
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Topping
- ¾ cup Nutella
- ¾ cup heavy cream
- chopped hazelnuts, for garnish (optional)
Instructions
Graham Cracker Crust
- Preheat the oven to 350˚F and grease a 9-inch spring form pan with butter or baking spray.
- Place graham crackers in a food processor and pulse until they are fine crumbs.
- Add sugar and melted butter and pulse to combine until it resembles wet sand.
- Press the crumb mixture into the bottom of the prepared pan in an even layer to form the crust.
- Bake in the preheated oven for 5 minutes until the edges turn light brown.
Nutella Cheesecake Filling
- While the crust is baking, rinse out the food processor bowl and add the softened cream cheese and Nutella for the filling. Pulse the mixture to combine, scrape down the sides, and then mix until creamy.
- Add the sugar, eggs, heavy cream, vanilla, and salt and pulse to combine. Scrape down the sides again and then continue to mix until creamy.
- Pour the prepared filling over the baked crust and then tap the pan on the counter a few times to remove any air bubbles in the filling.
- Bake the cheesecake in the oven for 40-45 minutes until just set around the edges. The top should no longer be shiny and the edges should be lightly puffed up and pulled away from the sides. The middle will still be slightly jiggly but will set during cooling.
- Let the cheesecake cool for 30-45 minutes at room temperature before moving it to the refrigerator. Let the cake chill to set completely for at least 4 hours, or overnight for best results.
Topping
- When the cheesecake is completely chilled and set, heat the cream for the ganache in a small saucepan on medium-low heat on the stove until bubbles form around the edges.
- Pour the heated cream over the Nutella in a bowl and let it sit for 5 minutes.
- Whisk the cream and Nutella together until completely smooth.
- Pour the Nutella ganache over the cheesecake and smooth it into an even layer.
- Place the cheesecake back in the refrigerator for 1 hour to set the ganache and then sprinkle with the chopped hazelnuts.
- To serve, run a knife around the sides of the pan and unlock the collar to remove it. Cake can then be sliced and served.
Notes
- Crust - Make an Oreo crust instead of a graham cracker crust.
- Toppings - Mini chocolate chips, mascarpone whipped frosting, or chopped up Ferrero Rocher candies can be sprinkled on top.
- Storage - Cover with plastic wrap or store in an airtight container in the refrigerator for 3-4 days.
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