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5 from 1 vote

Nutella Cheesecake

This cheesecake is a chocolate lovers dream! The creamy Nutella cheesecake is topped with a rich chocolate ganache. Serve with berries for a delicious date night dessert.
Prep Time10 mins
Cook Time1 hr 25 mins
Refrigerate for4 hrs
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Baked Nutella Cheesecake, Nutella Cheesecake
Servings: 10 servings
Calories: 902kcal


  • 1 cup crushed graham crackers
  • 6 tbsp unsalted melted butter
  • 1 tbsp Nutella

Cheesecake Filling:

  • 24 ounces softened cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 cup Nutella
  • 1 tsp vanilla extract
  • pinch of salt

Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 10 ounces semi sweet chocolate


  • Preheat oven to 325 F.
  • Wrap an 8-inch springform pan with aluminum foil, Set aside.
  • Add melted butter and 1 tbsp Nutella to the graham cookie crumbs and mix until well combines. Press mixture onto the bottom of an 8-in. springform pan, Set aside.
  • For filling, beat the softened cream cheese and 1 cup Nutella until smooth.
  • Add sugar, sour cream, and vanilla and mix until well incorporated.
  • Add the eggs one at a time and mix until incorporated, do not over mix.
  • Pour the filling over the crust.
  • To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
  • Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
  • Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
  • Turn the oven off and let it sit in the oven for 30 minutes.
  • Open the oven doors slightly and let it sit for an additional 10 minutes.
  • Carefully remove cheesecake from water bath and run a knife along the sides
  • Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
  • To make the chocolate ganache, place the heavy cream and 4 tbsp butter in a saucepan and cook over medium-low heat for 2-3 minutes or until the butter melts completely and the cream is warm.
  • Pour the cream mixture over the semi-sweet chocolate and let it sit for 2 minutes.
  • Mix the cream and chocolate until nice and smooth.
  • Pour the cooled chocolate ganache over the cheesecake, top with fresh fruit and enjoy!



Calories: 902kcal | Carbohydrates: 66g | Protein: 10g | Fat: 66g | Saturated Fat: 42g | Cholesterol: 184mg | Sodium: 337mg | Potassium: 467mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1670IU | Vitamin C: 0.2mg | Calcium: 172mg | Iron: 4.2mg