Description
This luscious Nutella Cheesecake features a crunchy graham cracker crust, a rich and creamy chocolate and Nutella-infused filling, topped with a silky ganache and Ferrero Rocher candies. Perfect for chocolate lovers seeking an indulgent dessert with hazelnut flair.
Ingredients
Scale
Crust
- 14 whole graham crackers (218 grams)
- 6 tablespoons unsalted butter, melted (85 grams)
Filling
- 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 liquor), optional
Topping
- 1 cup semisweet chocolate chips (170 grams)
- 1/2 cup heavy cream (119 grams)
- Ferrero Rocher candies, unwrapped (quantity as desired)
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F. Process the graham crackers in a food processor until finely ground into crumbs. Add the melted butter and pulse just until combined and moistened.
- Form crust: Press the crumb mixture firmly into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove and place on a wire rack to cool while maintaining oven temperature.
- Make filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the cooled melted semisweet chocolate, blending well. Add the eggs one at a time, mixing each just until combined to avoid overbeating.
- Add remaining filling ingredients: Mix in the granulated sugar, unsweetened cocoa powder, Nutella, heavy cream, vanilla extract, and Frangelico if using. Beat until just combined to maintain a smooth texture.
- Fill and bake: Pour the cheesecake batter into the cooled graham cracker crust. Bake for about 1 hour, until the cheesecake is set and the top appears slightly dry. A slight wobble in the center is normal. Remove and let it cool completely on a wire rack.
- Chill: Refrigerate the fully cooled cheesecake for at least 4 hours or until completely chilled and firm. Once chilled, carefully release the cheesecake from the springform pan onto a serving plate or cake stand.
- Prepare topping: Place semisweet chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chocolate chips and let sit for 3 minutes, then stir gently until smooth and glossy.
- Apply topping and garnish: Pour the chocolate ganache over the cheesecake, letting it drip naturally down the sides. Decorate the top with unwrapped Ferrero Rocher candies as desired.
- Serve: Serve immediately or cover and store in the refrigerator for up to 2 days to maintain freshness.
Notes
- Ensure the cream cheese is fully softened to prevent lumps in the filling.
- Be careful not to overbeat the eggs when mixing the filling to avoid cracking during baking.
- If you don’t have Frangelico, you can omit it or substitute with another hazelnut liquor or a teaspoon of hazelnut extract.
- The cheesecake can be made a day ahead for best flavor and texture.
- Use a water bath if desired to prevent cracking, although it’s not mandatory for this recipe.
- Let the ganache cool slightly before pouring to avoid melting the cheesecake surface excessively.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Nutella cheesecake, chocolate cheesecake, Nutella dessert, hazelnut cheesecake, graham cracker crust, Nutella ganache
