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Nutella Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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4.1 from 76 reviews

Indulge in a rich and creamy Nutella Cheesecake featuring a decadent Oreo cookie crust, luscious Nutella filling, and a smooth Nutella ganache topping. Finished with a silky chocolate whipped cream and optional Ferrero Rocher candies, this dessert is perfect for any chocolate lover craving an elegant treat.

Ingredients

Oreo Crust

  • 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
  • 5 tbsp (70g) salted butter, melted

Nutella Filling

  • 24 oz (678g) cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (24g) flour
  • 2 cups (616g) Nutella
  • 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature

Nutella Ganache

  • 1 cup (309g) Nutella
  • 1/4 cup (43g) semi sweet chocolate chips
  • 1/2 cup plus 1 tbsp (135ml) heavy whipping cream

Chocolate Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract

Garnish (Optional)

  • Ferrero Rocher candies

Instructions

  1. Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). Mix the Oreo cookie crumbs with melted salted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from oven and let it cool completely.
  2. Make the Nutella Filling: In a large mixing bowl, beat the cream cheese with sugar until smooth and creamy. Add the flour and mix until combined. Gradually add Nutella and vanilla extract, blending well after each addition. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, creating a smooth batter.
  3. Bake the Cheesecake: Pour the Nutella filling evenly over the cooled Oreo crust. Place the springform pan on a baking sheet and bake at 325°F (163°C) for 55-65 minutes. The cheesecake should be set but slightly jiggly in the center. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  4. Chill the Cheesecake: Remove the cheesecake from the oven and chill in the refrigerator for at least 6 hours or overnight to set completely.
  5. Prepare the Nutella Ganache: In a small saucepan, heat the heavy whipping cream until just simmering. Pour the hot cream over Nutella and semi sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow it to cool slightly before pouring it over the chilled cheesecake.
  6. Make the Chocolate Whipped Cream: Using a chilled bowl and whisk or electric mixer, whip the cold heavy cream with cocoa powder, powdered sugar, and vanilla extract until stiff peaks form. This creates a rich and fluffy chocolate whipped cream.
  7. Assemble and Garnish: Spread the chocolate whipped cream evenly over the ganache layer on the cheesecake. Optionally, decorate the top with Ferrero Rocher candies for an elegant touch. Keep chilled until ready to serve.

Notes

  • Ensure all dairy ingredients like cream cheese and eggs are at room temperature for smoother batter and better texture.
  • Use a water bath during baking if possible to prevent cracking and ensure even baking.
  • For easier removal, wrap the bottom of the springform pan with aluminum foil before baking to prevent leaks.
  • Chill the ganache slightly if too runny before pouring over cheesecake to get a neat layer.
  • Leftover cheesecake can be refrigerated for up to 3 days or frozen for up to 2 weeks.

Find it online: https://recipethrive.com/nutella-cheesecake-with-oreo-crust-and-chocolate-ganache-recipe/