Decadent Nutella Cheesecake with Oreo Cookie Crust

This decadent Nutella cheesecake with an Oreo crust is rich and creamy with a pronounced Nutella flavor. A glossy Nutella ganache tops the cake for a stunning dessert that will impress guests and satisfy chocolate cravings.

This post was updated January 21, 2024 with new recipe tips, photos and a slightly adjusted recipe for an even creamier cheesecake.

Creamy Nutella Cheesecake with an Oreo Crust

This Nutella cheesecake elevates the classic New York or chocolate cheesecake with a luxurious chocolate-hazelnut profile. The flavor is rich without being cloying, and the texture is incredibly creamy while remaining light. A crunchy Oreo crust provides contrast, and the Nutella ganache adds a shiny, elegant finish.

The finished baked cheesecake has an almost mousse-like consistency, so each forkful is smooth and satisfying.

Making Nutella Cheesecake

Cheesecake ingredients can be expensive, so read the steps and tips below carefully to ensure success. The smooth texture of this cake comes from baking it in a water bath, so prepare the pan before making the crust or filling.

1. Wrap the outside of a 9-inch springform pan with an oven bag or slow cooker liner. This is optional but helps prevent leaks.
2. Wrap the pan in aluminum foil at least three to four layers thick, covering the bottom and sides and sealing seams well. If you didn’t use an oven bag, take extra care with the foil wrapping.

Next, prepare the Oreo crust.

1. Crush whole Oreo cookies (wafers and filling) into fine crumbs. Use a food processor or place the cookies in a freezer bag and crush with a rolling pin.
2. Combine the crumbs with melted unsalted butter until evenly moistened—either in a bowl with a fork or by pulsing in the food processor.
3. Press the crumb mixture firmly into the bottom of the prepared pan, creating a slight lip around the edge.
4. Bake the crust for about 10 minutes to set and develop crunch. Remove from the oven but keep the oven on.

While the crust is baking, make the Nutella cheesecake filling.

1. Beat full-fat cream cheese and granulated sugar until smooth and creamy, stopping to scrape the bowl so no lumps remain.
2. Beat in the Nutella and sour cream until the mixture is smooth and uniform. The batter will be thick at this stage.
3. Whisk the eggs together in a separate bowl, then add them to the batter gradually—about half at a time—whisking by hand with a wire whisk. This reduces the risk of over-mixing, which can cause cracks.

Now assemble and bake the cheesecake in a water bath. The steam from the water bath stabilizes the oven temperature and adds moisture, helping the cheesecake bake evenly without cracking or sinking.

1. Pour the batter into the prepared springform pan and smooth the top. Place the wrapped pan in the center of a large roasting pan.
2. Pour about 1 inch of boiling water into the roasting pan so the water reaches roughly one-third to one-half up the sides of the springform pan.
3. Bake at 350°F (180°C) for 50–60 minutes. The center should still have a slight wobble—similar to pudding—when done. Gently nudge the pan to check doneness.

Tips for Making Nutella Cheesecake

Cheesecake is straightforward but benefits from careful preparation. Read these tips before starting to avoid costly mistakes.

• Bring cream cheese, sour cream and eggs to room temperature (about 30 minutes) so they blend smoothly. Cube the cream cheese for quicker softening.
• Use full-fat brick-style cream cheese and full-fat sour cream; avoid low-fat or spreadable varieties.
• If needed, full-fat plain Greek yogurt can substitute for sour cream.
• This recipe uses about 1 kg (33.5 oz) of Nutella total: 1 1/2 cups for the batter and 3/4 cup for the ganache. Store-bought Nutella is recommended for consistent texture.
• Stop the mixer occasionally and scrape the bowl to ensure there are no lumps in the batter.

Make Ahead Tips

After baking, cool the cheesecake slowly in the water bath until it reaches room temperature, then chill in the refrigerator for at least 6 hours—overnight is best. I typically bake the day before serving. Make the Nutella ganache any time once the cake is chilled; you can pour it on before serving or let guests drizzle their slices from a gravy boat. Return the cake to the fridge until serving.

For more chocolate and Nutella ideas, look to other recipes in your collection for inspiration.