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Nutella Cheesecake

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Nutella Cheesecake:Moist chocolate cake topped with creamy chocolate hazelnut cheesecake. The most decadent cheesecake ever!

a slice of cheesecake featuring a chocolate cake crust, nutella cheesecake, and chocolate ganache with whipped cream.

If you like the taste of Nutella  you'll love this Nutella cheesecake.  The combination of chocolate and hazelnut is  just divine.

It  is  perfect  for serving guests or taking to a friend's house.  You simply can’t go wrong with cheesecake.a side view of a slice of cheesecake with 3 layers of cake, nutella cheesecake, and ganache.

Ingredient Notes

For the Cake Base:

  • Chocolate Cake Mix
  • Eggs
  • Water
  • Oil

For the Cheesecake

  • Cream Cheese: I use full fat Philadelphia Cream Cheese in all my cheesecake recipes.
  • Sugar
  • Vanilla
  • Eggs
  • Nutella
  • Heavy Cream

For the Chocolate Whipped Cream

  • Heavy Cream
  • Powdered Sugar
  • Cocoa Powder
  • Vanilla

For the Chocolate Ganache

  • Semi Sweet Chocolate Chips 
  • Whipping Cream

an overhead view of a whole nutella cheesecake topped with chocolate ganache and piped chocolate whipped cream.

How To Make Nutella Cheesecake

For the Cake Base

Preheat oven to 350 degrees F. Cover 2 springform pans with parchment paper. Spray with non stick cooking spray.

Bake cake mix according to the package directions.  


Divide batter evenly between 2 bans. Bake for 25-30 minutes or until a tooth pick comes out clean.

For the Cheesecake

Beat cream cheese, sugar, and eggs. Add in Nutella and heavy cream. Divide batter evenly between 2 pans on top of baked cake.

Bake for 80 minutes.Turn oven off, but do not open the oven. Leave cheesecake in the hot oven until cooled completely. 

For the Chocolate Ganache 

Using a double boiler, combine the chocolate chips and heavy whipping cream. Whisk until melted.

Pour over cheesecake. Refrigerate until set.

For the Chocolate Whipped Cream 

Whipping Cream Directions:

Beat heavy cream , powdered sugar and cocoa powder until stiff peaks start to form.

Spoon or pipe onto cheesecake.

a slice of nutella cheesecake with a whole cheesecake and a jar of nutella in the background.

Can You Freeze It?

You can freeze this cheesecake recipe. When freezing cheesecake, it is important to make sure the cheesecake is wrapped tightly. I would also suggest leaving the topping off of the cheesecake. It is best to add the topping when the cheesecake is thawed right before serving. Freeze for up to 3 months.

a fork cutting into a slice of cheesecake with a chocolate cake base, nutella cheesecake, and chocolate ganache.

Can You Make It Ahead?

Cheesecake is the perfect make ahead dessert. All cheesecakes need to cool and set before serving. Leaving the cheesecake to chill for four hours or overnight will give you the best tasting cheesecake. This cheesecakes will stay fresh in the fridge for three-seven days. Cheesecakes are also great to freeze (See above).

a whole nutella cheesecake topped with chocolate ganache and chocolate whipped cream on a red and white tablecloth.

Frequently Asked Questions

Why Do You Leave The Cheesecake In The Oven When It Is Done?

There are many tips and tricks to prevent cheesecake cracking. My tried and a true is to leave the cheesecake in the oven when it is done. Sudden changes in temperature can cause cracks to form. Leaving cheesecake in the oven lets it cool slowly, and thus prevents cracks.

How Can I Tell When It Is Done?

You will want to make sure your cheesecake is done, but not overdone. You can tell it is done when the outside of the cheesecake is set and there is still a little juggle in the center. This is when you want to turn off the oven. If you do it too soon, it will be underbaked. If you go past this stage, the cheesecake will be overdone. Being overdone can also cause cracking. The more cheesecakes you bake the easier it gets to find the perfect doneness level.

How Can I Cut Clean Slices?

Cutting  cheesecake can be a mess. The key is to use a hot knife. Fill a tall pitcher, at least as long as the knife, with hot water. After each cut clean the knife. Also, be sure your cheesecake is chilled, not room temperature.

More Cheesecakes I Love

Strawberry Cheesecake

Pecan Pie Cheesecake

Oreo Cheesecake

Cookie Dough Cheesecake


📖 Recipe

Nutella Cheesecake

Nutella Cheesecake
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 2 Cheesecakes
Calories: 589kcal

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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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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.


Calories: 589kcal
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