Baked Nutella Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake hits the perfect balance of creamy, chocolatey, and decadent. The baked texture gives it a dense, satisfying richness, while the Nutella adds a silky sweetness that’s hard to resist. The chocolate ganache on top takes it to the next level. It’s the kind of dessert that always impresses, and I never mind making it a day ahead to let the flavors develop even more.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
4 large eggs
1 cup Nutella

For the ganache topping (optional):
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips

directions

1. I start by preheating the oven to 325°F (160°C) and lining the bottom of a 9-inch springform pan with parchment paper.

2. In a bowl, I combine the chocolate cookie crumbs, sugar, and melted butter. I press the mixture firmly into the bottom of the pan and bake it for 8–10 minutes. Then I let it cool while I work on the filling.

3. In a large mixing bowl, I beat the softened cream cheese and sugar together until smooth and creamy.

4. I add the sour cream and vanilla, mixing until combined.

5. I beat in the eggs one at a time on low speed, making sure not to overmix, and scrape the sides of the bowl after each addition.

6. I add the Nutella and mix until the filling is fully blended and silky.

7. I pour the filling over the cooled crust and smooth the top.

8. I bake the cheesecake for 50–60 minutes, or until the center is just set but still slightly wobbly in the middle.

9. After turning off the oven, I crack the door and let the cheesecake cool inside for 1 hour to help prevent cracks.

10. Then I transfer it to the refrigerator and chill for at least 4 hours or overnight to let it firm up completely.

11. For the ganache, I heat the heavy cream in a small saucepan until it’s just simmering, then pour it over the chocolate chips. I let it sit for 2 minutes, then stir until smooth and glossy.

12. Once the cheesecake is fully chilled, I pour the ganache over the top and spread it evenly. I chill it again for at least 30 minutes before slicing.

Servings and timing

Servings: 12 slices
Prep time: 25 minutes
Cooking time: 55 minutes
Total time: 1 hour 20 minutes (plus chilling)
Calories: 525 kcal per slice

Variations

• I sometimes swirl a bit of Nutella into the top of the cheesecake batter before baking for a marbled look.

• If I want a bit of crunch, I top the ganache with chopped hazelnuts before chilling.

• I’ve also made this in mini cheesecake pans for individual servings—they bake in about half the time.

• For a slightly tangy twist, I use Greek yogurt instead of sour cream.

• If I want to skip the ganache, I top it with Nutella whipped cream or dust it with cocoa powder instead.

storage/reheating

I keep this cheesecake in the fridge, tightly covered, for up to 5 days. It slices best when cold but can sit out for about 20 minutes to soften slightly before serving. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil. I let them thaw in the fridge overnight before enjoying. I never reheat it—this cheesecake is best served cold or slightly chilled.

FAQs

Can I make this without a springform pan?

I’ve done it in a deep 9-inch cake pan with parchment overhang, but a springform pan makes it much easier to release the cheesecake cleanly.

How do I prevent cracks in the cheesecake?

I always mix on low speed, avoid overbeating the eggs, and let it cool slowly in the oven with the door cracked. Chilling it fully also helps the texture set properly.

Can I skip the ganache topping?

Absolutely. The cheesecake is rich and flavorful on its own. But the ganache does add an extra layer of decadence that I really enjoy.

What type of chocolate cookies work best?

I use Oreos with the filling removed or chocolate wafer cookies. Both work well and give the crust a nice crisp base.

Can I make this ahead?

Yes, and I usually do. I find the texture improves after sitting overnight in the fridge, and it makes prep easier if I’m hosting.

Conclusion

This Baked Nutella Cheesecake is a decadent dessert that delivers everything I want in a rich, chocolatey treat. With its creamy filling, smooth ganache, and crisp cookie crust, it’s a guaranteed crowd-pleaser that looks as good as it tastes. Whether I’m celebrating something special or just indulging my sweet tooth, this cheesecake never fails to impress.