Step 1: In a medium-sized mixing bowl, combine the finely crushed Oreo crumbs, the toasted and chopped hazelnuts, and the melted butter. Use a spoon or your hands to mix these ingredients thoroughly until the crumbs are evenly moistened and incorporated. The butter acts as the binder, ensuring the crust holds its shape.

Step 2: Pour the crumb mixture into your prepared springform pan. Spread it out evenly across the bottom and then use the bottom of a flat-bottomed glass or a measuring cup to pack the crumbs down very tightly. This compacting is essential for a firm crust that won’t crumble when sliced. Gently push some of the crumbs halfway up the sides of the pan to form a slight edge.

Bake this crust in the preheated oven for 12 minutes. This pre-baking step helps to set the crust and makes it nice and crisp. While the crust is baking, immediately begin preparing your cheesecake filling. Do not turn off your oven after the crust finishes baking, as it will be needed for the cheesecake itself.

Step 1: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, granulated sugar, pure vanilla extract, and a pinch of sea salt. Beat these ingredients together on medium speed for about 2 minutes. Continue mixing until the mixture is completely smooth, lump-free, and creamy. Ensure to scrape down the sides of the bowl frequently to incorporate all ingredients evenly.

Step 2: Gradually add the Nutella, heavy cream, and sour cream to the cream cheese mixture. Blend thoroughly after each addition, ensuring everything is well combined before adding the next ingredient. This staged approach helps to maintain a smooth and consistent batter, preventing over-mixing that can introduce too much air, which can cause cracks.

Step 3: With the mixer on low speed, add the room temperature eggs one at a time. Beat just until each egg is fully incorporated into the batter and disappears. It’s crucial to stop beating as soon as the last egg is mixed in. Over-mixing eggs can introduce too much air, leading to a cracked cheesecake surface.

Step 4: Pour the smooth cheesecake filling into the pre-baked Oreo crust. Gently smooth the top of the filling with an offset spatula or the back of a spoon to create an even surface. To prepare for the water bath, place your springform pan (with the cheesecake) into a slightly larger round baking pan (1 to 2 inches wider). Then, place this round pan into an even larger rectangular baking dish, ensuring it fits comfortably. Refer to the “Water Bath Options” section for detailed alternatives if you don’t have the exact pans.

Step 5: Carefully pour the boiling hot water into the large rectangular pan, ensuring the water level comes about halfway up the sides of the cheesecake pan, but without splashing any water into the cheesecake itself. Using oven mitts for safety, carefully transfer the large baking tray (containing the cheesecake and water bath setup) into your preheated oven.

Step 6: Bake the Nutella cheesecake in the preheated oven (still at 355°F or 180°C) for 70-90 minutes. The cheesecake is ready when the edges appear set and slightly puffed, but the very center still has a slight jiggle when you gently shake the pan. This jiggle is key – it will continue to set as it cools, preventing over-baking and cracks.

Step 1: In a large, heat-safe bowl, combine the semisweet chocolate chips, the remaining Nutella, and a tiny pinch of salt. In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer around the edges – do not let it boil vigorously. Once simmering, immediately pour the hot cream over the chocolate chips, Nutella, and salt mixture in the bowl.

Step 2: Allow the mixture to sit undisturbed for about 7 minutes. This gives the hot cream time to melt the chocolate and warm the Nutella. After 7 minutes, use a whisk to gently stir the mixture from the center outwards until it becomes completely smooth, glossy, and emulsified into a beautiful ganache. If there are still a few stubborn chocolate lumps, you can briefly warm the bowl over a pot of hot water (creating a double boiler) or microwave it in 10-second intervals, stirring after each, until perfectly smooth.

Step 3: Once your cheesecake has fully chilled and set, carefully remove it from its springform pan. This is often easiest by warming the sides of the pan slightly with a warm towel or quick blast from a hairdryer. Pour the freshly made, slightly warm Nutella ganache evenly over the top of the chilled cheesecake. Use an offset spatula or the back of a spoon to spread the ganache gracefully to the edges, allowing a little to drip down the sides for an appealing aesthetic.

Step 4: Finish your beautiful Nutella cheesecake by generously sprinkling roasted and roughly chopped hazelnuts over the ganache. These provide an elegant garnish and an extra layer of hazelnut flavor and crunch. Before slicing and serving, place the decorated cheesecake back into the fridge for about 10 minutes to allow the ganache to set slightly, ensuring clean cuts.

✔️ Expert Tips for a Flawless Nutella Cheesecake

Achieving a perfect cheesecake every time involves a few key techniques. Follow these expert tips for an incredibly smooth, creamy, and crack-free Nutella cheesecake:

1. Always Use Good Quality, Full-Fat Cream Cheese: This is paramount. Low-fat cream cheese contains more water, which can result in a grainy texture and a cheesecake that struggles to set properly. Stick to full-fat, brick-style cream cheese, such as Philadelphia original, for the best, creamiest results.
2. Bring All Batter Ingredients to Room Temperature: This step is critical for a silky-smooth batter. Allow your cream cheese, eggs, heavy cream, and sour cream to sit out at room temperature for at least 30 minutes (or longer for cream cheese) before you begin mixing. Room temperature ingredients emulsify much better, preventing lumps and ensuring a uniform, smooth consistency.
3. Scrape Down the Bowl Frequently: As you mix the batter, ingredients tend to cling to the sides of the bowl. Stop your mixer periodically and use a rubber spatula to scrape down the sides and bottom thoroughly. This ensures all ingredients are fully incorporated, leading to a perfectly smooth and homogenous cheesecake batter.
4. Bake in a Water Bath (Bain-Marie): This technique is a game-changer for baked cheesecakes. A water bath creates a moist, even heat environment in the oven, which prevents the cheesecake from over-baking around the edges before the center is done. This even cooking results in an ultra-creamy texture from edge to center and significantly reduces the risk of cracks on the surface.
5. Know When Your Cheesecake is Perfectly Baked: Resist the urge to over-bake! A cheesecake is ready when its edges are set and slightly firm, but the very middle (about 2-3 inches in diameter) still shows a slight jiggle when you gently shake the pan. It will continue to cook and set as it cools. Over-baking is the primary cause of cracks, while under-baking will lead to a cheesecake that doesn’t fully set.
6. Chill Your Nutella Cheesecake for at Least 8 Hours (or Overnight): Patience is a virtue when it comes to cheesecake. This extended chilling period allows the cheesecake to firm up completely and gives the flavors time to meld and deepen. A properly chilled cheesecake will have the best texture – dense, creamy, and luxurious – and a much richer, more developed flavor profile. It also makes for much cleaner slicing!

🛁 Water Bath Options for a Crack-Free Cheesecake

A water bath is absolutely essential for creating an evenly baked, impossibly creamy cheesecake with a pristine, crack-free surface. It works by providing a gentle, moist heat that prevents the cheesecake from cooking too quickly or drying out. Here are several effective ways to set up a water bath, depending on the equipment you have available:

The Best Option (Recommended for Springform Pans): This method provides the most protection against water seeping into your cheesecake. Find a round baking pan that is 1 to 2 inches larger in diameter than your springform pan (the one holding the cheesecake). Place your springform pan directly into this larger round pan. Then, place this nested setup into an even larger rectangular roasting pan. This creates a double barrier, ensuring no water can penetrate the springform pan’s seal. This is the method I have used and highly recommend for this Nutella cheesecake recipe.

Option for Regular Round Pans (Non-Springform): If you are using a standard, non-springform round cake pan, you can place the pan directly into the larger rectangular water bath. Since regular pans don’t have a removable bottom, water cannot seep in. For easier removal of the chilled cheesecake, create a “sling” out of two long strips of parchment paper, crossing them at the bottom of the pan before adding the crust and filling. These parchment strips will allow you to lift the cooled cheesecake right out of the pan.

Option for Springform Pans (Direct Foil Wrap): If you don’t have a larger round pan to nest your springform pan in, you can directly wrap the outside of your springform pan with heavy-duty aluminum foil. Use at least two layers of foil, ensuring they extend well up the sides of the pan. Try to use wide foil to minimize seams. This creates a waterproof barrier. Alternatively, you can place the wrapped springform pan into a heat-safe sous vide bag, then into the water bath, for an extra layer of protection.

A water bath is also used for this indulgent chocolate orange cheesecake. For a simpler, baked alternative that doesn’t require a water bath, try these adorable mini Oreo cheesecakes!

🥄 Make Ahead and Storage Tips for Your Nutella Cheesecake

Cheesecakes are truly ideal make-ahead desserts, a perfect choice for entertaining or simply enjoying throughout the week. Their structure and flavor actually benefit from an extended chill time. This Nutella cheesecake can be baked up to three days in advance, allowing you to focus on other preparations closer to serving time. It’s an excellent candidate for making the day before and letting it chill in the refrigerator overnight, ensuring optimal flavor development and a perfectly set texture.

For the best presentation and to maintain the silky texture of the ganache, it’s generally recommended to decorate the cake just before serving. This prevents the ganache from getting smushed or marred during storage. However, if you need to decorate it the day before, store the cheesecake in a cake carrier or a large airtight container that protects it on all sides to keep the ganache pristine.

Your Nutella cheesecake will maintain its incredible freshness and flavor when stored properly in the refrigerator. Ensure it’s tightly wrapped in plastic wrap or kept in an airtight container, and it will last for up to four days. For longer storage, this cheesecake freezes beautifully. Wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to two months. Thaw frozen cheesecake overnight in the refrigerator before serving.

If you’re looking for delightful no-bake cheesecake recipes, check out these vibrant funfetti cheesecake bars or this elegant Baileys cheesecake.

Bringing your ingredients like cream cheese, eggs, heavy cream, and sour cream to room temperature is the ultimate secret to achieving a silky-smooth, lump-free cheesecake batter. When ingredients are at the same temperature, their fats are soft and emulsify much more easily. This allows them to blend perfectly without over-mixing, preventing a lumpy or curdled texture and ensuring a uniform, creamy consistency in your finished Nutella cheesecake.

Cheesecake cracks typically occur due to one of three main reasons: over-baking, an oven temperature that is too high, or not using a water bath. Over-baking causes the cheesecake to expand too quickly and then contract unevenly as it cools. An oven that’s too hot can have a similar effect. Always check your oven’s accuracy with an oven thermometer. Most importantly, ensure you pull the cheesecake from the oven when the center still has a slight jiggle, indicating it’s perfectly cooked but not overdone. Using a water bath, as instructed, is your best defense against cracking.

While placing a pan of water below might add some humidity to the oven, it doesn’t offer the same benefits as a true water bath. For the optimal even heat distribution and prevention of cracks, the cheesecake pan needs to be immersed directly in the hot water. This direct contact provides a consistent, gentle temperature around the cheesecake, allowing it to cook slowly and evenly, which is critical for that signature creamy texture and crack-free surface. Indirect steam just won’t cut it for a perfect cheesecake.

The long chilling period, at least 8 hours or overnight, is absolutely vital for several reasons. Firstly, it allows the cheesecake to fully firm up and set, making it dense, sliceable, and structurally sound. Secondly, chilling gives the complex flavors, especially the rich Nutella and tangy cream cheese, ample time to meld and deepen, resulting in a much richer, creamier, and more delicious tasting experience. Patience truly pays off for a superior cheesecake.

Absolutely not! The entire Oreo cookie, filling and all, goes into the crust. The creamy filling contributes to the richness and binds the crumbs together beautifully when mixed with melted butter. Simply crush the whole Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Nutella Cheesecake

Mary

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