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.
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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
- 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:
- 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.
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.
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How to make Chocolate Nutella Glaze
- 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.
- Drizzle over cheesecake and serve.
- Garnish with fresh strawberries.
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!
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
FAQ
Can I use store-bought crust?
Yes, but watch the cake during baking. Store-bought crusts are thin and will require less baking time.
Do I have to refrigerate the cheesecake before serving?
Yes. Cheesecake requires AT LEAST one hour to set. You may also plan ahead and refrigerate it overnight.
What kind of chocolate do you recommend?
We like dark chocolate for this recipe. 60% to 70% Cacao works best.
Nutella Cheesecake recipe
- 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).
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 slice
- Calories: 707
- Sugar: 57.6 g
- Sodium: 370.4 mg
- Fat: 46.8 g
- Carbohydrates: 63.2 g
- Protein: 9.5 g
- Cholesterol: 133.8 mg
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.