This decadent Nutella Cheesecake recipe is baked in a chocolate chip cookie crust and drizzled with chocolatey Nutella glaze. It's heaven on a plate.
Keith loves to go the extra mile for Valentine's Day. He knows that chocolate is the way to my heart. We were lucky enough to partnered with our friends at Bob's Red Mill to create a super decadent, chocolate hazelnut dessert that is fitting for this special holiday (or any other day that you just need a super dose of chocolate goodness). It all starts with a chocolate chip cookie crust. We used a combination of Bob's Whole Grain Oat Flour and Unbleached Organic AP Flour to create this perfectly chewy, chocolatey cookie base.
Ingredients for Chocolate Chip Cookie Crust:
- BUTTER: ½ cup, softened
- BROWN SUGAR: ¾ cup
- 1 EGG
- VANILLA EXTRACT: 2 teaspoons
- BOB'S RED MILL WHOLE GRAIN OAT FLOUR: ¾ cup
- BOB'S RED MILL UNBLEACHED ORGANIC AP FLOUR: ¾ cup
- HEAVY CREAM: ¼ cup (you can also use HALF & HALF)
- BAKING SODA: 1 teaspoon
- BAKING POWDER: ½ teaspoon
- SALT: ¼ teaspoon
- DARK CHOCOLATE CHIPS: 1 ¼ cup
Ingredients for Nutella Cheesecake:
- CREAM CHEESE: 24 ounces, softened (use full fat cream cheese for best results)
- SUGAR: ¾ cup
- NUTELLA HAZELNUT SPREAD: 2 cups
- VANILLA EXTRACT: 1 tablespoon
- SALT: ½ teaspoon
- HEAVY CREAM: ¾ cup
- EGGS: 4, at room temperature
Ingredients for Chocolate Nutella Glaze:
- CHOCOLATE CHIPS: 1 cup
- NUTELLA HAZELNUT SPREAD: ½ cup
- HEAVY CREAM: ¼ cup (or more to taste)
- FRESH STRAWBERRIES (for garnish)
How to make this recipe:
- Prepare one 12” (or two 8”) springform pans by cutting parchment paper to cover bottom. Spray sides with cooking spray and set aside.
How to make the chocolate chip cookie crust:
- Cream the butter and sugars together until light and fluffy, about 4-5 minutes.
- Mix in egg and vanilla and cream until combined.
- Combine dry ingredients and add to wet mixture. Mix until well combined. Add chocolate chips and mix.
- Spread cookie dough into pan(s), pressing down until even and spread to edges.
- Place pan into pre-heated 350° oven for 14-16 minutes. Remove from oven and allow to cool. Start to mix filling.
How to make Nutella Cheesecake filling:
- In a large mixing bowl, cream the cream cheese and sugar using an electric mixer until creamy.
- Add the Nutella, vanilla and salt. Mix until well combined, scraping down sides as needed.
- Add heavy cream and mix on low speed until well combined.
- Slowly stir in the eggs 1 at a time until batter is smooth.
- Turn oven temperature down to 300°.
- Prepare pan(s) by wrapping pans in foil about half way up the sides to prevent water running in bottom of pan.
- Place pan(s) in baking dish with at least 2" sides. Place pan(s) inside baking dish and place on center rack ion oven.
- Pour hot water into baking dish until water is half way up the sides of the pan.
- Pour cheese mixture into pans and level with a spatula.
- Cook in oven for 1 hour. Make sure sides of cake are set as middle may seem jiggly. Turn oven off and allow cheesecake to sit in oven for another hour.
- Once done, remove from oven and allow to cool for at least 1 hour in fridge.
How to make Chocolate Nutella Glaze:
- On very low heat, combine chocolate chips, Nutella and cream, stirring until half melted. Remove from heat and continue stirring until smooth.
- Drizzle over cheesecake and serve.
- Garnish with fresh strawberries.
This Cheesecake alla Nutella recipe takes some time, but the results are so worth it! Layers of chocolate hazelnut on top of a cookie crust is a chocolate lover's dream. It's worth every bit of work, especially for your special Valentine (or Galentine).
Expert Tips:
- Use good quality ingredients. Using high-quality, minimally-processed flours from Bob’s Red Mill makes all the difference in the texture and quality of the cookie crust. And we love that we can find them at our local grocery store!
- Don't skimp on the chocolate. Buy the best quality chocolate you can afford. Good dark chocolate (60% to 70% cacao) gives this cake the best flavor.
- Allow the cheesecake to rest for at least on hour in the refrigerator so that it sets properly. We know. It's hard to wait!
- Keep it cold. Store in the refrigerator for up to 5 days after serving (if you have any left).
More Nutella Recipes:
This post is sponsored by our friends at Bob's Red Mill. All opinions are our own.
More Irresistible Chocolate Dessert Recipes:
- Dark Chocolate Torte with Bing Cherry Compote
- Double Chocolate Olive Oil Brownies
- Chocolate Peanut Butter Lava Cake
Nutella Cheesecake recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 12-16 servings 1x
Ingredients
Scale
For the crust:
- ½ c butter, softened
- ¾ C brown sugar
- 1 egg
- 2 tsp vanilla
- ¾ c Bob's Red Mill Whole Grain Oat Flour
- ¾ c Bob's Red Mill Unbleached Organic AP Flour
- ¼ c heavy cream or half & half
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ¼ c dark chocolate chips
For the Filling:
- 24 ounces cream cheese softened ( use the full fat version)
- ¾ c sugar
- 2 C Nutella
- 1 tbsp vanilla extract
- ½ tsp salt
- ¾ c heavy cream
- 4 eggs (room temperature)
For the glaze:
- 1 c chocolate chips
- ½ c Nutella
- ¼ c or more heavy cream
- Strawberries for garnish
Instructions
- Prepare one 12” or two 8” spring form pans by cutting parchment paper to cover bottom. Spray sides with cooking spray and set aside.
To make the crust:
- Cream the butter and sugars together until light and fluffy, about 4-5 minutes.
- Mix in egg and vanilla and cream until combined.
- Combine dry ingredients and add to wet mixture. Mix until well combined. Add chocolate chips and mix.
- Spread dough into pan(s), pressing down until even and spread to edges.
- Place pan into pre-heated 350° oven for 14-16 minutes. Remove from oven and allow to cool. Start to mix filling.
To make filling:
- In a large mixing bowl, cream the cream cheese and sugar using an electric mixer until creamy.
- Add the Nutella, vanilla and salt. Mix until well combined, scraping down sides as needed.
- Add heavy cream and mix on low speed until well combined.
- Turn oven temperature down to 300°.
- Prepare pans by wrapping them in foil about half way up the sides to prevent water running in bottom of pan.
- Place pan(s) in baking dish with at least 2 inch sides. Place pan(s) inside baking dish and place on center rack ion oven.
- Pour hot water into baking dish until water is half way up the sides of the pan.
- Pour cheese mixture into pans and level with a spatula.
- Cook in oven for 1 hour. Make sure sides of cake are set as middle may seem jiggly. Turn oven off and allow cheesecake to sit in oven for another hour.
- Once done, remove from oven and allow to cool for at least 1 hour in fridge.
To make glaze:
- On very low heat, combine chocolate chips, Nutella and cream, stirring until half melted. Remove from heat and continue stirring until smooth.
- Drizzle over cheesecake and serve.
- Garnish with fresh strawberries.
Notes
- This recipe can be refrigerated up to 5 days (if it lasts that long).
janice says
Made this cheesecake yesterday - looks lovely - will be enjoying today. One comment however - the recipe calls for 4 eggs in the filling but there is no instruction regarding where or when they should be added to the cream cheese mixture. I added them one at a time to the mixture after Step 2 and before Step 3. Guess I'll find out if that was correct later today.
Keith says
Hello, So sorry for missing this step. I have corrected the recipe and I hope your finished product turned out delicious. We love to hear the feedback, hate being delayed in responding however had some family issues that needed taken care of. Thanks again for reaching out.