Nutella Cheesecake

Serves 16

10 mins prep

70 mins cook

480 mins chill

80 mins total

This Nutella cheesecake is smooth, creamy, and packed with chocolate hazelnut flavor. The Oreo crust has added chopped hazelnuts for a bit of crunch and to really amp up that chocolate-hazelnut flavor. It’s topped with a Nutella ganache and some more chopped hazelnuts. It’s so indulgent and chocolatey.

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Crust

Preheat oven to 355°F (180°C). Grease an 8” or 9” round pan non-stick baking pan with vegetable oil or butter and line the bottom with parchment paper.
Combine oreo crumbs, hazelnuts, and melted butter in a medium bowl. Mix until evenly incorporated.
⅖ cups oreo crumbs
⅕ cup hazelnuts
½ tablespoon melted butter
Pour into prepared pan and spread it out to the edges. Use the bottom of a glass to pack tightly, pushing the crumbs halfway up the edges.
Bake in preheated oven for 12 minutes. Work on the filling while it bakes. Don't turn the oven off.

Cheesecake Filling

Fill up a kettle with water and set it to boil.
In a large bowl or stand mixer, combine cream cheese, sugar, vanilla, and salt. Beat for about 2 minutes, until no lumps remain and it is smooth.
3 oz cream cheese
½ tablespoon granulated sugar
⅕ tablespoon pure vanilla extract
⅕ teaspoon sea salt
Add nutella, heavy cream, and sour cream. Blend well in between each addition.
¼ cups nutella
⅕ cup heavy cream
⅕ cup sour cream
Add eggs one at a time, beating after each egg until it disappears. Stop beating as soon as the last egg disappears.
⅖ large eggs
Place the prebaked crust in a round baking pan that is 1-2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably. See notes for water bath alternatives.
Pour the filling into the crust and smooth the top. Carefully pour the boiling hot water into the large rectangular pan. Carefully transfer the large baking tray with everything inside into the oven using oven mitts.
Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It is ready when the edges are set and the middle is still jiggly. It will continue baking as it cools.
Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the waterbath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.

Nutella Ganache

Place chocolate chips, salt, and nutella in a large heat safe bowl.
⅕ cup semisweet chocolate chips
⅕ cup nutella
⅕ teaspoon sea salt
In a small saucepan, heat the cream until simmering. Pour over the chocolate chips and nutella. Let sit for 7 minutes before whisking until smooth.
⅕ cup heavy cream
Remove the chilled cheesecake from its pan. Pour the ganache over the cheesecake, spreading it out until the edges. Top with roasted and chopped hazelnuts. Let the ganache on the cake set in the fridge for 10 minutes before slicing and serving.
⅕ cup hazelnuts