Nutella Cheesecake

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 knows that chocolate is the way to my heart (his Flourless Chocolate Torte is favorite). This year we partnered with Bob's Red Mill to create a decadent, chocolate hazelnut dessert that is fitting for Valentine's Day (or any other day you need a super dose of chocolate).

It 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. It's like Chocolate Chunk Cookies and Cheesecake in one perfect bite.

Jump to:

• Ingredients
• Instructions
• How to make Chocolate Nutella Glaze
• Expert Tips
• Storage
• More Nutella Recipes
• FAQ
• Nutella Cheesecake recipe
• Related recipes

Ingredients

for Chocolate Chip Cookie Crust:

• BUTTER: unsalted butter, softened
• BROWN SUGAR: light brown sugar
• 1 EGG
• VANILLA EXTRACT: use real vanilla extract
• OAT FLOUR: we recommend BOB'S RED MILL WHOLE GRAIN OAT FLOUR
• AP FLOUR: we recommend BOB'S RED MILL UNBLEACHED ORGANIC AP FLOUR
• HEAVY CREAM: you can also use HALF & HALF
• BAKING SODA
• BAKING POWDER
• SALT
• DARK CHOCOLATE CHIPS: we like Ghirardelli 60% Cacao

for Nutella Cheesecake:

• CREAM CHEESE: softened (use full fat cream cheese for best results)
• SUGAR: organic cane sugar
• HAZELNUT SPREAD: we like Nutella Hazelnut Spread
• VANILLA EXTRACT: use real vanilla extract
• SALT
• HEAVY CREAM: you can also use HALF & HALF
• EGGS: at room temperature

*see recipe card for quantities.

Instructions

1. Prepare one 12” (or two 8”) springform pans by cutting parchment paper to cover bottom. Spray sides with cooking spray and set aside.

To make the chocolate chip cookie crust:

1. Cream the butter and sugars together until light and fluffy, about 4-5 minutes.
2. Mix in egg and vanilla and cream until combined.
3. Combine dry ingredients and add to wet mixture. Mix until well combined. Add chocolate chips and mix.
4. Spread cookie dough into pan(s), pressing down until even and spread to edges.
5. Place pan into pre-heated 350° oven for 14-16 minutes. Remove from oven and allow to cool. Start to mix filling.

To make Nutella Cheesecake filling:

1. In a large mixing bowl, cream the cream cheese and sugar using an electric mixer until creamy.
2. Add the Nutella, vanilla and salt. Mix until well combined, scraping down sides as needed.
3. Add heavy cream and mix on low speed until well combined.
4. Slowly stir in the eggs 1 at a time until batter is smooth.
5. Turn oven temperature down to 300°.
6. Prepare pan(s) by wrapping pans in foil about half way up the sides to prevent water running in bottom of pan.
7. Place pan(s) in baking dish with at least 2" sides. Place pan(s) inside baking dish and place on center rack ion oven.
8. Pour hot water into baking dish until water is half way up the sides of the pan.
9. Pour cheese mixture into pans and level with a spatula.
10. 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.
11. Once done, remove from oven and allow to cool for at least 1 hour in fridge.

How to make Chocolate Nutella Glaze

1. On very low heat, combine 1 cup chocolate chips, ½ cup Nutella and ¼ cup heavy cream, stirring until half melted. Remove from heat and continue stirring until smooth.
2. Drizzle over cheesecake and serve.
3. Garnish with fresh strawberries.

Expert Tips

1. 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!
2. 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.
3. 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!

Storage

Wrap individual slices in plastic and store in the refrigerator for up to 5 days after serving
Freeze individual Slices in a airtight container for up to 5 weeks.

This post is sponsored by our friends at Bob's Red Mill. All opinions are our own.

More Nutella Recipes

• Heavenly French Crepes
• Skillet German Pancakes

FAQ

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