Ingredients

14 whole graham crackers (218 grams)

6 tablespoons unsalted butter, melted (85 grams)

32 ounces full-fat cream cheese, completely softened to room temperature (907 grams)

8 ounces semisweet chocolate, melted and cooled (227 grams)

5 large eggs

1 1/4 cups granulated sugar (250 grams)

1/4 cup unsweetened cocoa powder (21 grams)

1 1/2 cups Nutella (444 grams)

1/2 cup heavy cream (119 grams)

1 teaspoon vanilla extract

2 teaspoons Frangelico (hazelnut liqueur), optional

1 cup semisweet chocolate chips (170 grams)

1/2 cup heavy cream (119 grams)

Ferrero Rocher candies, unwrapped, for topping

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse again until the crumbs are moistened. Press this mixture firmly into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake the crust for 10 minutes, then transfer to a wire rack to cool. Keep the oven temperature steady for the filling.

Step 2: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the cooled melted semisweet chocolate, mixing until combined. Add the eggs one at a time, beating gently after each addition. Stir in the sugar, cocoa powder, Nutella, 1/2 cup heavy cream, vanilla extract, and Frangelico if using. Mix until just combined — avoid overbeating to keep the texture silky.

Step 3: Pour the cheesecake batter into the cooled crust. Bake for about 1 hour, or until the edges are set and the top looks slightly dry; the center might still wobble a little, which is fine. Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours until fully chilled. Carefully release the springform pan and transfer the cheesecake to a serving plate.

Step 4: For the topping, place the semisweet chocolate chips in a heatproof bowl. Heat the remaining 1/2 cup heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 3 minutes. Stir until smooth and fully melted. Pour the ganache over the chilled cheesecake, letting it drip down the sides. Finally, decorate with unwrapped Ferrero Rocher candies.

Step 5: Serve immediately or cover and store in the refrigerator for up to 2 days to enjoy later.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture and richest flavor.

If you prefer a stronger hazelnut flavor, increase Frangelico to 1 tablespoon or add a teaspoon of hazelnut extract.

For an easier crust, crushed store-bought graham cracker crumbs work fine.

To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the lower rack during baking to maintain moisture.

Swap Ferrero Rocher candies for toasted hazelnuts or chocolate shavings for a different presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 2 days. Before serving, allow it to sit at room temperature for about 15 minutes for the best texture. Leftover cheesecake freezes well — wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. The chocolate ganache topping is best fresh, but it can be reapplied after thawing if needed.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator to fully set and develop flavors. It can be made up to 2 days in advance and stored covered in the fridge.

What can I use if I don’t have a springform pan?

A springform pan makes it easier to remove delicate cakes like cheesecake, but if you don’t have one, use a regular cake pan lined with parchment paper on the bottom. Carefully invert the cheesecake onto a plate before serving.