Description
This indulgent Nutella Cheesecake combines a rich chocolate cookie crust with a creamy Nutella-infused filling and a luscious Nutella glaze. Baked in a water bath for a velvety smooth texture, this dessert is perfect for chocolate lovers looking for an impressive yet easy-to-make treat. Serve chilled for a decadent finish to any meal.
Ingredients
Crust
- 25 chocolate sandwich cookies, crushed into crumbs
- ¼ cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 cups Nutella
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¾ cup heavy cream, room temperature
- 4 large eggs, at room temperature and lightly beaten
Glaze
- ½ cup heavy cream
- 1 cup Nutella
Instructions
- Make the crust: Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the crushed chocolate cookies with the melted butter, then press this mixture evenly into the bottom and about 2 inches up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
- Prepare the filling: Reduce the oven temperature to 300ºF. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until completely smooth and creamy. Add the Nutella, vanilla extract, and salt, then beat on low speed until well combined and smooth. Scrape down the sides of the bowl as needed. Slowly add the ¾ cup of heavy cream while mixing on low speed until fully incorporated. Using a silicone spatula, gently fold in the lightly beaten eggs just until combined to preserve the mixture's light texture.
- Bake the cheesecake: Pour the filling batter over the cooled crust in the springform pan. Place the cheesecake pan inside a roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake for 1 hour, or until the edges are set and the center is slightly jiggly. After baking, turn off the oven but leave the cheesecake inside the water bath for another hour to finish cooking gently.
- Cool and refrigerate: Remove the cheesecake from the water bath. Run a small knife around the edges to loosen the cheesecake from the pan. Allow it to cool completely to room temperature (it should feel completely cool to the touch). Once cooled, refrigerate the cheesecake overnight to set fully.
- Prepare the Nutella glaze: Remove the sides of the springform pan and place the cheesecake on a wire rack set over a baking sheet. In a small saucepan, gently heat the ½ cup heavy cream over medium-low heat just until it begins to simmer. Remove from heat, then stir in 1 cup Nutella until the mixture is completely smooth and glossy.
- Glaze the cheesecake: Immediately pour the warm Nutella glaze over the top of the chilled cheesecake. Use an offset spatula to smooth the glaze evenly over the surface, allowing it to drip enticingly over the sides. Refrigerate the glazed cheesecake for at least 1 hour or until the glaze has fully set before serving.
Notes
- Using room temperature ingredients such as cream cheese, eggs, and heavy cream ensures a smoother filling without lumps.
- Baking the cheesecake in a water bath helps prevent cracking and promotes even cooking for a silky texture.
- Allow the cheesecake to chill overnight for best flavor development and firmness.
- To easily remove the cheesecake from the pan, wrap the springform pan with foil to prevent water from leaking in during the water bath.
- The glaze can be gently reheated if it thickens too much before spreading.
- Use a fine kitchen knife dipped in hot water and wiped dry to slice the cheesecake cleanly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
