Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts
Did you know that February 5 is World Nutella Day? No? Me either, until recently. Last year, several bloggers got together and gave Nutella its very own holiday, and they are continuing the tradition this year. I’ve previously mentioned my love for Nutella, so when I heard about this holiday, I knew I wanted to participate by submitting a recipe. I thought cheesecake would be a nice setting for the flavor of Nutella. I highlighted the deliciousness that is Nutella with a topping of chocolate ganache and toasted hazelnuts. Although this recipe was created solely for World Nutella Day, this turned out so wonderfully that I would definitely make it again. Maybe EVERY day should be World Nutella Day….the world would be a much better place, don’t you think?
Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts
Crust:
- 1 1/2 cups chocolate cookie crumbs
- 2 tablespoons granulated sugar
- 1/2 cup melted butter
Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 whole egg
- 1/2 cup milk
- 1 (13 ounce) jar Nutella
Topping:
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups toasted hazelnuts
Directions for Crust: Heat oven to 350 degrees F. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
Directions for Filling: In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a cookie sheet and then place in oven. Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove and cool on a wire rack.
Directions for Topping: Bring cream to a boil. Pour over chocolate chips. Stir until smooth. Spread evenly over top of cheesecake. Sprinkle toasted hazelnuts over chocolate. Refrigerate cheesecake for at least 4 hours to set.
Hey! How are you?
My name is Annina (also called Ann) and I saw your blog on daring bakers and like it very much! I’m also a newbie there… and ya.. I added your blog to my link on my one: http://www.anninasfood.blogspot.com
Have a good evening!
Greetings from Switzerland, Annina
This looks *so* good. So, so, so good, and the recipe looks pretty easy too. Perfect!
Thanks so much for participating 🙂
Everyday should definitely be Nutella Day if we get to eat amazing cake like this!
What size pan is required? 9 inch? 10 inch?
RJ,
I think I used a 9 inch the first time, and it was pretty full….a 10 inch pan would work great too! Good luck with the recipe, and I hope you enjoy it as much as I did!
Going to make the nutella cheesecake i saw on the website. Couple question, please help. I have 3 different sizes of springform pan 8 1/2 in, 9 1/2 in, and 10 1/2 in. which one should i use? Also when i make cheesecake every recipe says to put the springform pan on a deep cookie sheet with water in it 1/2 up the springform pan, do i do it with this recipe also? Be waiting to here from you. Thank You, Becky
This was an AMAZING cheesecake! I used a 10inch. springform pan which I think made a big difference. I cooked it for a little bit longer because I’m in a higher climate, but Overall the time was the same! Thanks for such a great idea! Oh, a really quick idea for nutella is to mix it with milk in a pan to make hot nutella chocolate! Its REALLY good!
The recipe looks great. FYI, for some reason the “Print” button isn’t working. But I do plan to write it down and try it. Thanks!
I made this for an office birthday and everyone got real quiet while they were eating it! lol  They all said it was the BEST cheesecake they ever had. I’m making it again today for the family bbq. Thanks for the recipe!
So glad you and your coworkers enjoyed this cheesecake! I don’t make it often, but it’s a big hit whenever I do!
Sooo, I was eating some Nutella out of the jar and thought to myself, I should make a Nutella cheesecake! (I <3 making cheesecakes) so I googled it to find a recipe has already been created! Yaaay! I plan on making this recipes soon! Thanks!! 🙂
I made this just because i felt like baking & gave it to a friend for her anniversary…they demolished it! She was worried about her or her husband eating too much of it so she took a lot of it to work…they went gaga for it! My first cheesecake & it was a hit! thanx so much!
Do not skip the springform pan …. I baked mine in a store bought crust… and I know it was silly I am just glad I make test pies a week before thanksgiving… It was not cheesecakeesque and was more “cake”  and the top was hardened like a merangue. I am redoing this after I unpack my springform pan….ÂÂ
Can’t seem to figure out what kind of chocolate cookie crumbs to use. Oreo? Or some other kind. Thanks for brand name and where to buy. 🙂
Going to make for Christmas. . .what are the thoughts on using dark chocolate chips for the topping? Was thinking of making the cheesecake the day before and adding the ganache in the morning) and hazelnuts (right before serving) later. . .thoughts?
Laurie,
I think that would work just fine!  The cheesecake is definitely better the longer it has to sit in the fridge before serving, and dark chocolate on top would be delicious!
How many servings is this cheesecake?
That’s a tough question!  This is a super rich cheesecake, but I’d say it serves at least 12.  Hope that helps!
Hi Cara…thank you for the marvellous recipe. I made this yesterday and it’s a superb…please allow me to share this recipe with my friends…thank you…
Hi! I just posted a link to your recipe on my blog. I’ve made this twice and we love it! Thanks so much for sharing with us!ÂÂ
So glad you enjoyed it, Stephanie!  Thanks for linking up!