This insanely rich Nutella cheesecake contains 2 full cups of Nutella! It’s one of the best cheesecakes I’ve made to date!
One of my new traditions is baking a cheesecake when we visit my in-laws for the holidays. Everyone in the family enjoys cheesecake, and every year I try to make a new flavor. Despite all the flavor variations I’ve made over the years, the hands-down favorite is still Patty’s white chocolate cheesecake. There is just something about the rich white chocolate that pulls us in.
By the time we are ready to head home, there is only a sliver or two left of the cheesecake. My mother-in-law loves eating it as a snack and tries to stretch it out as much as she can. I didn’t want to leave her with just a slice of cheesecake this past year, so I decided to up my game. This time, I made two cheesecakes for the family.
Oh yes – I made one white chocolate cheesecake and then this Nutella cheesecake. It’s like yin and yang. One black, one white.
When we asked Addie which one she wanted after dinner one evening, she got smart and said she wanted a taster plate with small slices of both. After trying both slices, she said that she liked the white chocolate one a little bit better. But, she still enjoyed the Nutella one because… Nutella.
Once we arrived back home, I recreated the cheesecake so that we could enjoy more than a slice. I gifted some to our neighbors, who graciously watched our house and took in our mail and packages. They enjoyed their cheesecake after dinner one evening and said that it was awesome.
Regardless of what my 9 year old says, I liked this cheesecake a lot. Don’t make me pick between this one and the white chocolate cheesecake because I’d take both any day.
- 2 and ½ cups cookie creme filled cookies crushed into crumbs
- 6 Tablespoons unsalted butter melted
- 3 8-ounce packages cream cheese softened
- ¾ cup granulated sugar
- ¾ cup heavy cream
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- 2 cups Nutella
- 4 eggs
- 1 cup Nutella
- ½ cup heavy cream
Make the crust
- Preheat your oven to 350°F. Line the outside of a springform pan with aluminum foil so it doesn't leak in the middle of baking.
- Combine the cookie crumbs with the melted butter. Mix until it looks like wet sand. Press into the bottom and up the sides of your springform pan. Bake for 10 minutes in your preheated oven.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese, sugar and heavy cream together on medium speed until smooth. Add the vanilla and salt and mix on low speed.
- Add in the Nutella and mix on low speed. Then add the eggs, one at a time, until everything is just incorporated. Do not over mix the batter or else you will incorporate too much air into your cheesecake - then it will be prone to cracking.
- Pour the filling over the pre-baked crust. Bake in your preheated oven for 1 hour. The edges should be set and the middle may be a bit jiggly (this is expected).
- Turn the oven off and keep the door cracked. Leave the cheesecake in the slightly open oven for another 30 minutes. Then take it out of the oven and allow to come to room temperature. Refrigerate overnight.
Make the glaze
- Place the cream in a microwave-safe bowl or measuring cup. Microwave for about 45-60 seconds or until it starts to bubble. Add the Nutella and mix well.
Assemble the cheesecake
- Unhinge the springform pan and set the cheesecake over a wire rack with a baking pan on the bottom. Pour the glaze over the top of the cheesecake and allow it to drizzle down the sides.
- Place the cheesecake back into the refrigerator and allow the glaze to set - about 1 hour. You can also refrigerate overnight if desired.