Nutella Cheesecake

Total Time Prep: 35 min. Bake: 1-1/4 hours + chilling
Yield 16 servings
Test Kitchen Approved
This Nutella cheesecake recipe bursts with hazelnut flavor and features a baked Oreo crust topped with a luscious Nutella filling.

Ingredients

  • 2-1/2 cups lightly crushed Oreo cookies (about 24 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 jars (26-1/2 ounces each) Nutella
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 4 large eggs, room temperature, lightly beaten
  • 1/2 cup chopped hazelnuts, toasted

Directions

  1. Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of pan in a double thickness of heavy-duty foil (about 18 in. square).
  2. For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust.
  3. Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled.
  4. Gently loosen rim from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts.

Nutrition Facts

1 piece: 900 calories, 62g fat (22g saturated fat), 129mg cholesterol, 478mg sodium, 84g carbohydrate (71g sugars, 4g fiber), 12g protein.

Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin
Recipe Creator

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