Description

This rich and creamy Nutella cheesecake sits on a chocolate cookie crust and is optionally topped with silky ganache. A decadent, make-ahead dessert that’s perfect for any celebration.

Ingredients

For the crust:

1 1/2 cups chocolate cookie crumbs (e.g., 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

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Instructions

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the crust: Combine cookie crumbs, sugar, and melted butter. Press evenly into the pan and bake for 8–10 minutes. Let cool.

Prepare the filling: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed, mixing gently. Stir in Nutella until fully blended.

Pour filling over the crust and smooth the top. Bake for 50–60 minutes, until the center is set but slightly wobbly.

Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.

Refrigerate for at least 4 hours, or overnight, to set.

Make the ganache (optional): Heat cream until just simmering. Pour over chocolate chips and let sit 2 minutes. Stir until smooth.

Spread ganache over chilled cheesecake and refrigerate another 30 minutes before slicing and serving.

Notes

Swirl extra Nutella into the filling for a marbled effect.

Top ganache with chopped hazelnuts or toffee for crunch.

Substitute sour cream with Greek yogurt for a tangier flavor.

Skip ganache and use whipped Nutella or dust with cocoa powder.

Mini cheesecakes can be baked in muffin tins—cut the bake time in half.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: American