Baked Nutella Cheesecake

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My Nutella cheesecake has a moist chocolate cake base filled with silky smooth chocolate hazelnut filling. This decadent cheesecake is easier than it looks and doesn't even require a water bath.

I love decadent over the top cheesecakes. I've previously shared fun varieties like snickers cheesecake, Smores, and pecan pie cheesecake. My new favorite is this Nutella cheesecake. It features a moist chocolate cake base with chocolate hazelnut cheesecake. Then the whole thing is covered with ganache. I like baking it in the oven as it leads to a more solid cheesecake that is creamy and never runny. It is perfect for serving guests at a dinner party or taking to a friend's house.

Why This Recipe Works: A Sprinkle of Food Science

• Cool Down Slowly: Cooling in the oven allows the cheesecake to cool slowly. This prevents cracks.
• Cake Base: Forget fragile cookie crumbs which can cause filling to leak out. We use a chocolate cake mix that is sturdy and can soak up a little moisture from the filling with collapsing.
• Less Eggs Gives Us a Smooth Cheesecake: This gives us a soft silky custard that s never rubbery.
• Heavy Cream: This this thins the batter and adds milk fat which gives us a mousse like texture that is never heavy.
  

Ingredient Notes and Shopping Tips

• Cake Mix: Pick one with pudding in the mix for extra moisture. I like Betty Crocker's Triple Chocolate. Also be sure to grab the ingredients called for on the box.
• Cream Cheese: Use full fat brick style cream choose. Avoid spreadable cream cheese in the tubs. If you forget to soften it in advance please it in a bowl of warm not hot water in the foil wrapper.
• Nutella: Use name brand if possible. I find store brands to lack the classic hazelnut flavor.
• Cocoa Powder: For whipped cream I prefer Dutch processed for a richer chocolate flavor and deeper color but you can certainly use natural as well.
• Chocolate Chips: Avoid milk chocolate which could be too sweet. I prefer semi sweet but dark can also be used. Use a good quality brand to ensure a smooth melt, I prefer Ghirardelli.
  

Krystle's Tips: Steal My Culinary School Secrets

1. Prevent Sticking: Parchment paper with nonstick cooking spray slides out perfect every time.
2. Use Room Temperature Ingredients: This helps everything come together smoothly and prevents lumps.
3. Don't Overmix: You don't want to incorporate too much air which could lead to cracks.
4. Don't Overbake: It's okay if the center still looks a little jiggly, it will firm as it cools. You can also use a meat thermometer: cheesecake is done at 150 degrees.
5. No Peaking: Opening the oven early can cause the center to sink. Trust the timer and take a look from the outside by turning on the oven light.

More Cheesecakes I Love

Strawberry Cheesecake

Banana Pudding Cheesecake

Oreo Cheesecake

Cookie Dough Cheesecake

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📖 Recipe

Ultimate Baked Nutella Cheesecake

My Nutella cheesecake has a moist chocolate cake base filled with silky smooth chocolate hazelnut filling. This decadent cheesecake is easier than it looks and doesn't even require a water bath.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 2 Cheesecakes

Calories: 589kcal

Author: Krystle Smith

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Ingredients

For the Chocolate Cake Base

• ▢ 1 Box Triple Chocolate Cake Mix
• ▢ 3 Eggs
• ▢ 1 Cup Water
• ▢ ½ Cup Vegetable Oil

For the Cheesecake

• ▢ 5 8 Ounce Packages of Cream Cheese Softened
• ▢ 1 ½ Cup White Sugar
• ▢ 1 Tablespoon Vanilla Extract
• ▢ 4 Eggs
• ▢ 1 13 Ounce Jar Nutella
• ▢ 1 Cup Heavy Cream

For the Chocolate Whipped Cream

• ▢ 1 Cup Heavy Cream
• ▢ ½ Cup Powdered Sugar
• ▢ ¼ Cup Cocoa Powder
• ▢ 1 Teaspoon Vanilla Extract

For the Chocolate Ganache

• ▢ 1 Cup Semi Sweet Chocolate Chips
• ▢ ½ Cup Heavy Cream

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Instructions

For the Chocolate Cake Base

• Preheat oven to 350 degrees. Cover the bottom of (2) 9 inch springform pans with parchment paper and spray the sides with non stick spray. Set aside.
• Divide batter evenly between 2 pans ,and bake for 25-30 minutes or until a toothpick comes out clean.
• Cool while you make the cheesecake.

For the Cheesecake

• Beat cream cheese and sugar until well incorporated.
• Beat in eggs, one at a time. Then, beat in Nutella and heavy cream.
• Divide the cheesecake batter between the two springform pans.
• Place pans onto a cookie sheet and bake for 80 minutes. After 80 minutes, turn oven off. Do NOT open the oven.
• Leave cheesecake in the oven until it's cooled off completely.
• Once the cheesecake is cooled, remove from oven, run a butter knife around the edges and remove the outer edge of the springform pan.
• Cover with plastic wrap and refrigerate until chilled.

For the Chocolate Ganache

• Using a double boiler, combine the chocolate chips and heavy whipping cream.
• Gradually mix with a wired whisk until chocolate chips start to melt.
• Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake
• Place into the fridge for the ganache to harden.

For the Chocolate Whipped Cream

• In a large mixing bowl, beat whipped cream, powdered sugar, and cocoa powder until stuff peaks form.
• Spoon or pipe onto the top of the cheesecake.

Nutrition

Calories: 589kcal

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