The Ultimate Creamy Nutella Cheesecake

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I have a recipe for an easy creamy Nutella Cheesecake that is going to blow you away.

Cheesecake is my jam.

Seriously, it is my favorite type of dessert ever. Ever!

Two of my three kids thought this was one of their all-time favorite cheesecakes. The third does not like cheesecake… or cheese, or cream cheese, or sour cream, or basically anything dairy except ice cream. I have no explanation.

Don’t worry, his piece was promptly eaten. If you love cheesecake too, I also have an awesome recipe for a White Chocolate Peppermint Cheesecake.

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The Secrets to this Creamy Nutella Cheesecake

• First of all, you will need a good springform pan. I like the pans with a glass bottom because I have found that the cheesecake is so much easier to remove from the pan.
• Although water baths are an excellent method for baking a cheesecake, I personally don’t use the water batch method. I place a cake pan full of water on the rack below the cheesecake. This prevents the cheesecake from cracking and results in a creamy luscious cheesecake.
• After the cheesecake has finished baking, turn off the oven and crack the door open for an hour. This method allows the cheesecake to gently cool down to room temperature and keeps the cheesecake creamy and prevents the harsh cracking.

How To Make Nutella Cheesecake

First, the oven needs to preheat to 325 F degrees.

While the oven is preheating, finely crush the chocolate graham crackers using a food processor. You will want the graham crackers super finely crushed. This is a must for a great cheesecake crust.

Next, mix the crushed graham crackers, melted butter, and sugar in a medium bowl. I use a fork and ensure that there are no clumps and all the ingredients are thoroughly mixed.

Then, dump the graham cracker mixture into a springform pan and press the graham crackers firmly on the bottom of the pan and halfway up the sides.

Pop that bad boy in the oven and bake for ten minutes, then remove from the oven and kick the heat up to 350 F degrees. Place a cake pan full of water on the bottom rack in the oven.

While the crust is baking, now is the time to mix up the creamy Nutella Cheesecake filling. Drag out your mixer and get all of your remaining ingredients ready to go. Especially the star of this cheesecake recipe… Nutella. Can I just say how much I absolutely love Nutella and anything Nutella flavor?

First, beat the cream cheese until super creamy and smooth. Then add in the sugar, vanilla, and salt and continue mixing until well blended.

Next, mix in the sour cream and mix until smooth. Now blend in the Nutella until smooth.

Slowly add in one egg at a time and mix until just blended. Don’t overbeat on this step.

Pour the creamy Nutella Cheesecake mixture into the prepared crust and then place it in the oven on the rack above the water-filled cake pan.

Bake the Nutella Cheesecake for 60 minutes at 350 F degrees. Do not open the door while the cheesecake is cooking.

At the end of the 60 minutes, turn off the oven and crack the door open. I slide a wooden spoon into the opening of the oven to keep it propped open. Let the cheesecake sit in the oven for 60 more minutes.

Now remove the Nutella Cheesecake from the oven and let cool to room temperature for approximately three hours. Then cover and chill in the fridge for at least six hours or overnight preferably.

There is a lot of “sitting” time with this cheesecake, but it is actually quick and easy to make the actual cheesecake. You will just need to have time for it to cool and chill prior to serving.

There you have it. A delicious creamy Nutella Cheesecake that everyone will rave about.

Creamy Nutella Cheesecake

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This recipe for creamy Nutella Cheesecake will leave everyone raving about the fantastic chocolate flavor. No one has to know how easy this creamy Nutella Cheesecake was to prepare.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 9 hours

Total Time 10 hours 20 minutes

Ingredients

Chocolate Crust

• 18 full-size sheets Chocolate Graham Crackers (2 sleeves)
• 6 TBSP salted butter (melted)
• 1/3 cup sugar

Cheesecake Batter

• 1/2 cup sugar
• 24 oz cream cheese (3 blocks)
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 3/4 cup Nutella
• 3 eggs

Instructions

1. Preheat oven to 325 F degrees.
2. Finely crush the chocolate graham crackers using a food processor or a blender.
3. Mix the crushed graham crackers, melted butter, and sugar until thoroughly blended.
4. Pour the graham cracker mixture into a springform pan and press the graham crackers firmly on the bottom of the pan and up the sides.
5. Bake the crust for ten minutes, then remove from the oven and increase the heat to 350 F. Place a cake pan full of water on the bottom rack in the oven.
6. While the crust is baking, beat the cream cheese until creamy and smooth. Then add in the sugar, vanilla, and salt. Continue mixing until well blended. Next, add the sour cream and mix until smooth. Now blend in the Nutella until smooth.
7. Slowly add in one egg at a time and mix until just blended. Don’t overbeat.
8. Pour the mixture into the prepared crust and then place it in the oven on the rack above the water-filled cake pan.
9. Bake the Nutella Cheesecake for 60 minutes at 350 F degrees. Do not open the door while the cheesecake is cooking.
10. After 60 minutes, turn off the oven and crack the door open. Let the cheesecake sit in the oven for 60 additional minutes.
11. Remove the Nutella Cheesecake from the oven and let cool to room temperature for approximately two hours. Then cover and chill in the fridge for at least six hours or overnight preferably.
12. After the cheesecake has chilled, carefully run a knife around the edge of the pan to release the crust. Remove the springform edges and then carefully run the knife under the bottom of the crust to separate from the bottom. Transfer to a serving plate.