This Nutella Cheesecake is sure to be loved by kids and adults alike! Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream, and fresh raspberries. Step-by-step photos teach you how to make this baked Nutella cheesecake recipe.

45 degree angle of nutella cheesecake on a white plate on top of a blue linen on a light pink surface

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, decadent and special. And if you top the cheesecake like this one it's a show stopper. And come on, who doesn't like to bake a show-stopping dessert?

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.

For another delicious Nutella recipe, you've gotta try my Nutella Swirled Pumpkin Bread Recipe or my Nutella Chocolate Chip Cookies!

Make sure to check out my top cheesecake-baking tips before you make this recipe.

Let's get to the recipe.

slice of nutella cheesecake on a white plate on a light pink surface

Ingredients

To make this Nutella cheesecake recipe you'll need:

Graham Cracker Crust. Homemade Graham Cracker Crust or Store-Bought. Or you could try an Oreo cookie crust like I use in my Oreo cheesecake recipe.
Cream Cheese. It is crucial the cream cheese must be completely softened to room temperature! You can do this quickly by placing the foil-wrapped blocks of cream cheese in a bowl of warm water for 5-10 minutes, be careful though you do not want melted cream cheese!
Nutella. Make sure it's at room temperature!
Granulated Sugar. The sugar should sort of melt right into the batter.
Cocoa Powder. I use Dutch-process cocoa powder, but you could use natural cocoa powder too. Just make sure it is sifted so you don't have any lumps!
Heavy Cream. The Nutella and cocoa powder are drying so I like to add some cream to add some moisture back. Make sure it is at room temperature!
Sour Cream. I adore cheesecakes with sour cream the texture and flavor it provides are unbeatable! Make sure your sour cream is also at room temperature.
Pure Vanilla Extract. Vanilla pairs beautifully with chocolate so don't skip it here!
Large Eggs. You'll use three whole eggs and an additional egg yolk at room temperature.

Now my favorite part is making the cheesecake look pretty on top!

Whipped Cream. Homemade Whipped Cream or Store-Bought Whipped Cream
Nutella. I like to drizzle it on top so usually melting the Nutella helps you get a better-drizzled look.
Fresh Raspberries. I love the fresh pop of color raspberries add plus who doesn't love chocolate and raspberries together?
Chopped Hazelnuts. The crunch you get from adding these is the best against the creamy cheesecake!

You could even try adding Ferrero Rocher candies on top!

nutella cheesecake served on a white plate on top of a blue linen on a light pink surface

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Grease a 9-inch springform pan set aside. Preheat oven to 325F/163C.Prepare graham cracker crust and par-bake for 6-8 minutes, until set and not overly browned.

cream cheese mixed together until light and fluffy in a glass bowl on an light pink surface with a blue linen

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand mixer beat the cream cheese for 2 minutes on medium speed. Reduce speed to low and add in Nutella and mix to combine.

nutella added to cream cheese in a large glass bowl on an light pink surface with a blue linen

nutella and cream cheese mixed together in a glass bowl on an light pink surface with a blue linen

Add granulated sugar and beat for another 2 minutes.

sugar added to nutella cream cheese mixture in a glass bowl on an light pink surface with a blue linen

Add in cocoa powder, heavy cream, sour cream, vanilla extract- mixing until fully combined.

cocoa powder, heavy cream, and sour cream added to cheesecake batter in a glass bowl on an light pink surface with a blue linen

Add in eggs one at a time, but do not over mix, make sure you keep it all on low speed.

egg added to nutella cheesecake batter in a glass bowl on an light pink surface with a blue linen

You should have a creamy batter with no lumps. Make sure you scrape down the sides of the bowl to ensure everything is combined.

creamy nutella cheesecake batter in a glass bowl with a white spatula on an light pink surface with a blue linen

Pour into prepared pan. Place 9-inch springform pan in a large cake pan or wrap the springform in a thick layer of aluminum foil coming up the sides- place cake pan in roasting pan and fill roasting pan with hot water halfway 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 for the water bath. This helps create a moist baking environment that helps prevent cracks.

nutella cheesecake batter in a springform pan on a light pink surface

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in the oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another hour. Then wrap with plastic wrap and chill in the fridge overnight.

nutella cheesecake wrapped in plastic to chill in the fridge then removed from the springform pan on a light pink surface

Use an angled spatula to loosen the cheesecake from the springform pan then, carefully transfer it to a serving plate. Drizzle melted Nutella on top of the cheesecake.

nutella drizzled on top of nutella cheesecake on a light pink surface with bowls of toppings

Add piped whipped cream and sprinkle on raspberries and toasted hazelnuts. Store in the fridge until ready to eat.

nutella cheesecake topped with whipped cream, hazelnuts and raspberries on a light pink surface

Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in an air-tight container in the fridge for up to 5 days.

Check out all my cheesecake baking tips here.

fork taking a bite of nutella cheesecake on a white plate on a light pink surface with a jar of nutella and bowl of raspberries

Cleanest way to slice cheesecake

Best way to serve cheesecake?

When cutting the cheesecake to serve always have a hot cloth nearby to wipe the knife clean after each cut
When serving let the cheesecake sit for 5-10 minutes before serving

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 at what is in it even if I have just come home from a restaurant/ had a huge meal?

Whether it's Valentine's Day or a dinner party. This Nutella cheesecake will be a hit. Enjoy!

More cheesecake recipes

This chai cheesecake has such a warm delicious flavor.

You can't beat this classic and simple chocolate chip cheesecake recipe.

Growing up the first cheesecake I ever had was a blueberry cheesecake, it never gets old!

sliced open nutella cheesecake on a white plate on top of a blue linen on a light pink surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Nutella Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Total Time: 12 Hours 5 Minutes
Yield: 10-12 Slices 1x

Instructions

Crust

Grease a 9-inch springform pan set aside. Preheat oven to 325F/163C.Prepare graham cracker crust and par-bake for 6-8 minutes, until set and not overly browned.

Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand mixer beat the cream cheese for 2 minutes on medium speed. Reduce speed to low and add in Nutella and mix to combine. Add granulated sugar and beat for another 2 minutes. Add in cocoa powder, heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time, but do not over mix. You should have a creamy batter with no lumps.
Pour into prepared pan. Place 9-inch springform pan in a large cake pan or wrap the springform in a thick layer of foil coming up the sides- place cake pan in roasting pan and fill roasting pan with hot water halfway 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.
Bake for 1 hour and 25 minutes to 1 hour and 15 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in the oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another hour. Then wrap with plastic wrap and chill in the fridge overnight.

Topping

Use an angled spatula to loosen the cheesecake from the springform pan then carefully transfer it to a serving plate. Drizzle melted Nutella on top of cheesecake. Add piped whipped cream and sprinkle on raspberries and toasted hazelnuts. Store in the fridge until ready to eat.
Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in an air-tight container in the fridge for up to 5 days.