Introduction
For those who find joy in the rich embrace of chocolate, a Nutella cheesecake is the ultimate treat. This dessert transcends ordinary cheesecake, combining the creamy texture of traditional recipes with the beloved hazelnut chocolate spread that is Nutella. Whether you're hosting a dinner party or simply satisfying a sweet craving, this decadent dessert is sure to impress.
Imagine slicing into a velvety cheesecake with a glossy Nutella layer on top, where each bite melts in your mouth, delivering an explosion of flavors. The combination of cream cheese, Nutella, and a buttery crust creates a harmonious balance of sweetness and richness that chocolate lovers will adore. Let’s dive into this delicious recipe that will make your taste buds dance.
Ingredients
- 2 cups chocolate sandwich cookies (Oreos), crushed
- 6 tbsp unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 cups Nutella hazelnut spread
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped hazelnuts (optional garnish)
Directions & Preparation
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides lightly.
- In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are evenly coated.
- Press the cookie mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
- Add the granulated sugar to the cream cheese and mix until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Pour in the Nutella, sour cream, and vanilla extract. Beat on medium speed until everything is well incorporated and smooth, approximately 2-3 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture until no white streaks remain.
- Pour the cheesecake filling over the cooled cookie crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best texture.
- Before serving, melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle this over the cheesecake and sprinkle with chopped hazelnuts, if desired.
FAQs
What if my cheesecake cracks during baking?
Cracks can happen if the cheesecake is overcooked or baked at too high a temperature. To avoid this, ensure you bake at 325°F and keep an eye on it as it nears the end of the cooking time.
Can I add more Nutella to the filling?
Yes, you can increase the Nutella up to 2 cups for a richer flavor, but you may need to balance it with additional cream cheese to maintain the proper texture.
Why is my cheesecake too dense?
A dense cheesecake can result from overmixing the batter or using cold cream cheese. Make sure to beat just until combined and use softened cream cheese.
How can I tell when my cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to set as it cools.
Can I use a different type of cookie for the crust?
Absolutely! Feel free to use graham crackers, digestive biscuits, or any chocolate cookie you prefer.
Is there a way to make this recipe without a springform pan?
You can use a regular pie dish, but it will be more difficult to remove slices cleanly. Just ensure it's well greased.
What should I do if my cheesecake doesn’t set properly?
If your cheesecake hasn't set after the recommended chilling time, it may need additional time in the fridge, or it might require a longer baking time next attempt.
Conclusion
Creating a Nutella cheesecake is an indulgent experience that elevates any occasion. With its rich flavors and creamy texture, it is bound to be a hit among family and friends.
Enjoy the process of making this dessert and the delightful reactions when you serve it. Each slice is a celebration of chocolate and hazelnut that will leave you and your guests craving more.
Recipe Card
Indulgent Nutella Cheesecake Recipe for Chocolate Lovers
Ingredients
- 2 cups chocolate sandwich cookies Oreos, crushed
- 6 tbsp unsalted butter melted
- 24 oz 3 packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 cups Nutella hazelnut spread
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped hazelnuts optional garnish
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides lightly.
- In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are evenly coated.
- Press the cookie mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
- Add the granulated sugar to the cream cheese and mix until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Pour in the Nutella, sour cream, and vanilla extract. Beat on medium speed until everything is well incorporated and smooth, approximately 2-3 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture until no white streaks remain.
- Pour the cheesecake filling over the cooled cookie crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best texture.
- Before serving, melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle this over the cheesecake and sprinkle with chopped hazelnuts, if desired.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.