Nutella Cheesecake
Serves 16
20 mins prep
45 mins cook
65 mins total
This homemade Nutella cheesecake recipe is made from scratch with a graham cracker crust. Super creamy and rich, this delicious cheesecake is even topped off with a Nutella ganache and chopped hazelnuts.
Graham Cracker Crust
Nutella Cheesecake Filling
Topping
Graham Cracker Crust
Preheat the oven to 350˚ and grease a 9-inch spring form pan with butter or baking spray.
Place graham crackers in a food processor and pulse until they are fine crumbs.
Add sugar and melted butter and pulse to combine until it resembles wet sand.
Press the crumb mixture into the bottom of the prepared pan in an even layer to form the crust.
Bake in the preheated oven for 5 minutes until the edges turn light brown.
Nutella Cheesecake Filling
While the crust is baking, rinse out the food processor bowl and add the softened cream cheese and Nutella for the filling. Pulse the mixture to combine, scrape down the sides, and then mix until creamy.
Add the sugar, eggs, heavy cream, vanilla, and salt and pulse to combine. Scrape down the sides again and then continue to mix until creamy.
Pour the prepared filling over the baked crust and then tap the pan on the counter a few times to remove any air bubbles in the filling.
Bake the cheesecake in the oven for 40-45 minutes until just set around the edges. The top should no longer be shiny and the edges should be lightly puffed up and pulled away from the sides. The middle will still be slightly jiggly but will set during cooling.
Let the cheesecake cool for 30-45 minutes at room temperature before moving it to the refrigerator. Let the cake chill to set completely for at least 4 hours, or overnight for best results.
Topping
When the cheesecake is completely chilled and set, heat the cream for the ganache in a small saucepan on medium-low heat on the stove until bubbles form around the edges.
Pour the heated cream over the Nutella in a bowl and let it sit for 5 minutes.
Whisk the cream and Nutella together until completely smooth.
Pour the Nutella ganache over the cheesecake and smooth it into an even layer.
Place the cheesecake back in the refrigerator for 1 hour to set the ganache and then sprinkle with the chopped hazelnuts.
To serve, run a knife around the sides of the pan and unlock the collar to remove it. Cake can then be sliced and served.
