Where do I start? I have to share this recipe with you – it’s truly a game-changer. My family, my friends… honestly, anyone who tries it immediately falls in love with it.Nutella Cheesecake Recipe., and it’s not just delicious, it’s a memory-maker. I first tried a version of this years ago at .a little bakery in Italy while I was on vacation, and it was amazing. I’m not sure why, but it’s good. I’ve been trying to replicate that exact feeling ever since. I’ve tweaked and perfectes it over the years, and now, it’s a staple in my kitchen. Is this the perfect balance of creamy, rich, and utterly irresistible? What is better than cheesecake? How do some recipes promise the world but deliver… well, let’s just say this delivers on ALL..? You will thank me later, trust me..
What is Nutella Cheesecake?
Think of it as a hug in ice cream.Nutella Cheesecake Recipe.How do you make a Nutella cheesecake? What’s a creamy, decadent cheesecake base swirled with generous amounts of Nutella? Is Nutella topped with a spoon? The combination creates a symphony of flavors and textures – the smooth, tangy cheesecake meets the crunchy, buttery crust. What is a chocolate hazelnut spread? What is the recipe for a perfect marriage between two people? The tang of cream cheese and the delightful sweetness of Nutella. Is it really a simple concept?
Why you’ll love this recipe?
What is a good recipe? Why do you fall head over heels for this?Nutella Cheesecake Recipe is, undoubtedly, the flavor. It’s an explosion of chocolate and hazelnut goodness, balanced with a creamy, tangy cheesecake base. Every bite is a perfect harmony of sweetness and richness. Then, there’s the simplicity. While it might seem fancy, the process is surprisingly straightforward. I’ve broken it down into easy-to-follow steps, so even if you’re not a seasoned baker, you can totally nail this. This recipe is far less complicated than many others. You’ll get professional quality results, without a lot of fuss. We have the best of both worlds!
Next up, Cost-. Most of the ingredients are pretty standard pantry staples, and Nutella, while a treat, goes a long way. It’s also much cheaper (and tastier!) than buying a cheesecake from a bakery. Finally, the versatility. You can enjoy this as a show-stopping dessert, if you like, or even as an enjoyable brunch item. Serve with fresh berries, a drizzle of chocolate sauce, or whipped cream – the possibilities are endless. Is there an endless amount of potential What I love most about this is that it’s a guaranteed crowd-pleaser. I’ve brought this to countless gatherings, and it’s always the first thing to disappear. What is a recipe I’m proud to share with you?
How do you make Nutella Cheesecake?
Quick Overview
So, here’s the gist: We’re going to start with a simple graham cracker crust (or whatever crust you prefer!). Then, we’ll whip up a creamy cheesecake filling, swirl in some luscious Nutella, and bake it until it’s perfectly set. After cooling, top it with a Nutella glaze, and voila! You’ve got a masterpiece. Don’t worry, it’s all incredibly easy. We are going to break down the process into easy-to-follow steps. This entire process is a breeze, I promise. You’ll be amazed at how quickly and easily this comes together. And the best part? The deliciousness that awaits!
Ingredients
For the Crust:
* 1 ½ cups graham cracker crumbs – You can use pre-made crumbs (it’s the easy route!) or crush your own graham crackers in a food processor. I find that using the store-bought ones saves me time on busy days.
* 13 cup granulated sugar – Adds a touch of sweetness to balance the richness of the cheesecake.
* 6 tablespoons unsalted butter, melted – Use good quality butter. What gives the crust the perfect texture and flavor? Be sure it’s fully melted. If you have a crumbly crust, you might get crumbs on it.
For the Main Batter:
* 24 ounces (3 blocks) full-fat cream cheese, softened – This is KEY! Make sure your cream cheese is at room temperature or you’ll end up with lumps. I take mine out of the fridge at least an hour before I start baking.
* 1 12 cups granulated sugar – Controls the sweetness and helps the cheesecake bake properly.
* 1 teaspoon vanilla extract – Use a high-quality vanilla. It really makes an impact!
* 4 large eggs, at room temperature – Again, room temp is important for even baking. It helps the ingredients combine smoothly.
* 1 cup Nutella – The star of the show! Use your favorite brand. If you want extra Nutella flavor, you can add a little more.
For the Filling:
* 12 cup Nutella – The glaze brings extra chocolatey goodness and makes this recipe sing!
* 2 tablespoons heavy cream – This helps thin the Nutella and create a beautiful, glossy glaze.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). What is the best way to remove a 9-inch springform pan? Lightly grease the pan with butter or cooking spray. If you want to avoid sticking, you can use parchment paper to line the bottom of a dish. I also like to wrap the outside of the springform pan with foil. If you’re baking cheesecake in a water bath, this helps prevent any water from seeping in. is optional, but can help prevent cracking). If you use a water bath, make sure the water comes up about halfway on the sides of the pan. What are the little details that make a difference?
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs and granulated sugar for the crust. Stir with a fork until well-combined. It’s important that the ingredients are well mixed so there is no uneven distribution of sweetness. This mixture is the base for your cake, don’t skip a step here. Then, add in the melted butter. Stir with a fork or your hands until the crumbs are evenly moistened. You want it to resemble wet sand – that’s how you know it’s perfect. Once it’s combined, press the mixture firmly into the bottom of your prepared springform pan. I usually use the bottom of a measuring cup to get a nice, even layer. Pop this crust into the freezer while you make the filling. It’ll help it set up a bit.
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer), beat the cream cheese until smooth. Set aside. I used granulated sugar and water until smooth and creamy. If you’re using a stand mixer, use the paddle attachment. If you’re doing it by hand, a hand mixer works perfectly. Make sure your cream cheese is at room temperature. If you have lumps, it’s not fun to deal with them later on. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Be careful not to over mix at this stage – overmixing can incorporate too much air, which can cause damage. Why does cheesecake crack during baking? The eggs bring structure and richness, so don’t skip on this step. A little goes a long way!
Step 4: Combine
Now, pour about half of the cream cheese mixture into the prepared crust. Then, dollop half of the Nutella over the cream cheese mixture. This is where the fun begins! I just use a spoon to drop it in. Don’t worry about being perfect here. Now, add the remaining cream cheese mixture on top, and then add the remaining Nutella. If you want to make it extra special, put the batter in the pan and then add Nutella on top, followed by a toothpick. This technique makes the swirling effect so much easier.
Step 5: Prepare Filling
Once all your ingredients are added, use a knife or toothpick to swirl the Nutella into the cream. What is the cheese mixture Just make sure you don’t overdo it; you want beautiful swirls, not a fully blended mixture. What’s the best way to create that marbled effect?
Step 6: Layer & Swirl
Place the cheesecake in your preheated oven. If you’re using a water bath, carefully place the springform pan inside a larger baking pan and pour hot water into the larger pan, about halfway up the sides of the springform pan. I personally like to do this, because it helps the cheesecake bake more evenly and prevents cracking. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Be careful not to overbake. The best way to tell is if the edges are golden but the center still has a little bit of jiggle. I usually start checking around the 50-minute mark.
Step 7: Bake
Once baked, turn off the oven, and crack the oven door open a bit. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking. Then, take it out and let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight. This is a very important step: if you try to cut into it too soon, it will fall apart! Trust me, I learned this one the hard way.
Step 8: Cool & Glaze
What is the glaze? In a small bowl, whisk together the Nutella and heavy cream until smooth and glossy. If it seems too thick, add a teaspoon of heavy cream to your desired consistency. Once the cheesecake has cooled completely and chilled, carefully remove it from the springform pan. How do you spread Nutella glaze over the top? I like to do it while the cheesecake is still cold, so it sets up nicely. Is it possible to drizzle the glaze on a cake? Now, pop it back in the fridge for about 30 minutes to let the glaze set.
Step 9: Slice & Serve
What is the best way to slice and serve a How do you cut cheesecake? This helps create smooth slices. For a more professional look, you can clean the knife in between each slice. What are some of the best recipes to make with leftovers in the refrigerator?
What should I serve it with?
This Nutella Cheesecake Recipe is fabulous all on its own, but sometimes, a little something extra can take it to the next level. Let’s talk about some serving suggestions! For breakfast, pair a slice of cheesecake with a strong cup of coffee (or a cappuccino – heaven!). Sometimes I will put a dollop of whipped cream on top to make it extra fancy. This can make a good start to any day. For a more elevated brunch, consider adding fresh berries (raspberries and strawberries are particularly good). You can even add a drizzle of extra Nutella, or even chocolate syrup to add a more elegant touch. A glass of sparkling wine or a mimosa would also be perfect.
As a dessert, I love serving it with a scoop of vanilla ice cream or a dusting of cocoa powder. Maybe a little chocolate shavings on top too, why not? This adds another layer of deliciousness. The possibilities are endless, really! For cozy snacks, I might opt for a warm mug of hot chocolate. Or just a quiet night in, with a slice (or two!) of cheesecake. You could even add some chopped hazelnuts on top for a little extra crunch. It’s such a versatile dessert, and it can be adapted to any occasion. My family has made so many fun memories making this dessert. It is really a family recipe now!
Top Tips for Perfecting Your Nutella Cheesecake
Alright, let’s get into some tips and tricks to help you make the BEST Nutella Cheesecake Recipe ever! First of all, always make sure your cream cheese is softened. This is the most important step to ensure a smooth, creamy cheesecake. As far as mixing advice goes, be careful not to overmix the batter. This can lead to cracks during baking. I usually stop mixing when everything is just combined. Less is more here. For swirl customization, don’t be afraid to get creative with your swirls! You can use a toothpick, a skewer, or even a knife to create different patterns. The more you practice, the easier it becomes!
For ingredient swaps, you can definitely experiment with the crust. If you’re not a fan of graham crackers, try using chocolate cookies or even a gingersnap crust. It’s all about finding what you like best. For the baking tips, I always make sure to bake the cheesecake in the middle rack of my oven for even cooking. Also, keep an eye on it during the last few minutes of baking – ovens can vary. If you’re worried about cracking, use a water bath. Lastly, for glaze variations, feel free to add a pinch of salt to the Nutella glaze to enhance the flavors. Or, add a tablespoon of coffee extract for a mocha twist. Now, don’t let these tips scare you. Baking should be a fun experience!
Storing and Reheating Tips
So, you’ve made this amazing Nutella Cheesecake Recipe, and now you have leftovers! Don’t worry; it keeps well. At room temperature, the cheesecake can sit out for up to 2 hours. After that, it’s best to get it into the fridge. When you store it at refrigerator storage, it will keep for up to 3-4 days. Make sure to store it in an airtight container. A simple container like this will help to keep it moist. This is something I learned the hard way after I had to throw away an entire cheesecake. Don’t be like me!
You can also freeze it! Wrap the cheesecake tightly in plastic wrap, then in aluminum foil. It’ll keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. When you are storing, make sure to add the glaze right before serving to maintain the fresh taste and avoid the glaze getting too soft. If you glaze it before, it will be more likely to stick to the wrap. It’s all about taking care of the details! Honestly, cheesecake is such a treat, and knowing it’s in the freezer is the best feeling!
Frequently Asked Questions
Final Thoughts
And there you have it – my absolute favorite Nutella Cheesecake Recipe! I hope you love it as much as my family and I do. The best part is that it’s really easy to make! It’s a perfect blend of creamy, decadent, and utterly irresistible. It is a showstopper for special occasions, and it’s also the perfect comfort food when you just need a little something sweet. Seriously, this recipe has been my go-to for years, and I can’t wait for you to try it. If you’re a chocolate and hazelnut fan, you absolutely must try my Nutella Brownies recipe next! I have a collection of all kinds of recipes. Let me know in the comments if you make this, and how it turns out. I can’t wait to see what you all come up with!
Nutella Cheesecake Recipe
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs
- 0.25 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 0.75 cup Nutella
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Ganache Topping
- 4 oz semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Crust
- In a medium bowl, combine the cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Refrigerate for at least 15 minutes while you prepare the filling.
Filling
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- Add the Nutella, powdered sugar, and vanilla extract. Beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Nutella mixture until combined.
- Pour the filling into the prepared crust. Refrigerate for at least 4 hours, or preferably overnight, until set.
Ganache
- In a heatproof bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the ganache over the set cheesecake and spread evenly.
- Refrigerate for at least 30 minutes before serving.
