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Nutella Cheesecake with Chocolate Ganache and Ferrero Rocher Toppings Recipe

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★★★★

3.9 from 68 reviews

This luscious Nutella Cheesecake features a rich Oreo crust and a creamy Nutella-infused filling baked to perfection in a water bath, ensuring a smooth, crack-free texture. Topped with a silky Nutella ganache and a decadent chocolate whipped cream border, this dessert is a chocolate lover’s dream. Garnished optionally with Ferrero Rocher candies, it’s perfect for special occasions or an indulgent treat.

Ingredients

Scale

Crust

  • 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
  • 5 tbsp (70g) salted butter, melted

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (24g) flour
  • 2 cups (616g) Nutella
  • 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature

Nutella Ganache

  • 1 cup (240ml) heavy whipping cream
  • 1 cup (309g) Nutella
  • 1/4 cup (43g) semi sweet chocolate chips

Chocolate Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract

Optional Garnish

  • Ferrero Rocher candies

Instructions

  1. Prepare the crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the pan to form an even crust.
  2. Bake the crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove and allow to cool. Wrap the outside of the springform pan with aluminum foil to protect from water during the water bath baking.
  3. Lower oven temperature: Reduce oven heat to 300°F (148°C) to prepare for baking cheesecake filling.
  4. Make the cheesecake filling: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, scraping down the sides to prevent air incorporation. Add Nutella and vanilla extract and mix gently until evenly blended. Add eggs one at a time, mixing slowly after each addition and scraping the bowl as needed. The batter should be thick and smooth.
  5. Assemble the cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
  6. Prepare the water bath: Place the springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan but does not touch the foil wrapped edges.
  7. Bake the cheesecake: Bake for 1 hour 30 minutes. The center should be set but still have a slight jiggle.
  8. Cool gradually in the oven: Turn off the oven and leave the door closed for 30 minutes to allow slow cooling and continued gentle cooking.
  9. Further cool with door ajar: Crack the oven door open slightly and let the cheesecake cool for an additional 30 minutes to reduce cracking.
  10. Chill the cheesecake: Remove the springform pan from the water bath and unwrap. Refrigerate the cheesecake until firm, about 5-6 hours or overnight.
  11. Remove from pan: Detach the cheesecake from the springform pan and place it on a serving plate.
  12. Make Nutella ganache: In a medium bowl, combine Nutella, semi sweet chocolate chips, and heavy whipping cream. Heat in short 15-20 second increments, stirring thoroughly after each, until smooth and melted. Let cool for 5-10 minutes before use.
  13. Apply ganache: Pour about half the ganache into the center of the cheesecake and spread gently towards the edges. The ganache will continue to spread as it cools. Save the remaining ganache for serving.
  14. Set ganache: Refrigerate the cheesecake until the ganache firms.
  15. Make chocolate whipped cream: In a large chilled bowl, whip the cold heavy cream, cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  16. Decorate cheesecake: Pipe the chocolate whipped cream along the outer edge of the cheesecake. Drizzle with some reserved ganache and optionally garnish with Ferrero Rocher candies.
  17. Chill until serving: Refrigerate the decorated cheesecake until ready to serve. Best enjoyed within 3-4 days.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smooth batter without lumps.
  • Beating on low speed minimizes air incorporation and reduces cracks in the cheesecake surface.
  • Wrapping the springform pan with foil prevents water from leaking into the crust during water bath baking.
  • Slow cooling in the oven after baking helps prevent sudden temperature changes that can crack the cheesecake.
  • Chilling the cheesecake overnight ensures it is fully set and easier to slice.
  • Reserve some ganache for serving to drizzle on slices for extra richness.
  • This cheesecake is best stored in the refrigerator and consumed within 3-4 days for optimal freshness.

Keywords: Nutella cheesecake, Oreo crust, chocolate cheesecake, Nutella ganache, chocolate whipped cream, water bath cheesecake

Find it online: https://epicrecipebox.com/nutella-cheesecake-with-chocolate-ganache-and-ferrero-rocher-toppings-recipe/