Nutella Cheesecake

Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert. 

Nutella Cheesecake



If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?


Nutella Cheesecake

Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.


The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries. Nutella Cheesecake


When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:

  • Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
  • Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform pan and place that in a 10 inch round deep cake pan.
  • Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
  • Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
  • When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.


This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems

Nutella Cheesecake

Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!


Nutella Cheesecake


  • 2 cups finely crushed graham cracker crumbs
  • 6 tbsp butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup Nutella
  • 1/2 cup granulated sugar
  • 2/3 cup cocoa powder, sifted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 5 large eggs, at room temp.
  • Topping
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tsp powdered sugar
  • 1/2 cup Nutella, melted
  • Fresh Raspberries


  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
  5. Topping
  6. Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
  7. In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.

Nutella Cheesecake

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