This is a baked Nutella cheesecake with a graham cracker crust — rich, dense, and deeply chocolate-hazelnut in every bite. It takes about 20 minutes of hands-on work, then the oven and fridge do the rest. If you want a crowd-pleasing dessert that looks impressive without requiring any special skills, this is a reliable choice.
What makes this version work
Two things matter most here. First, every dairy ingredient — cream cheese, Nutella, eggs — needs to be at room temperature before you start. Cold cream cheese stays lumpy no matter how long you beat it, and lumps in the batter become lumps in the finished cheesecake. Pull everything out at least an hour ahead. Second, the slow cool-down in the oven after baking is what keeps the top from cracking. Cheesecake cracks when the filling contracts too fast. Turning off the heat and leaving the door cracked lets the temperature drop gradually, giving the filling time to settle without pulling apart.
Smart swaps
- Graham crackers: Digestive biscuits work well and are slightly less sweet, which balances the rich filling nicely. For gluten-free, use your preferred gluten-free sandwich cookie or plain cookie — just match the same weight.
- Nutella: Any chocolate-hazelnut spread works. Store-brand versions are usually thinner, so the filling may be slightly softer — still good, just chill it a full night rather than 4 hours.
- Powdered sugar: Sift it. Skipping this step leaves small sugar lumps in the batter that won’t fully dissolve during baking.
Make-ahead notes
This cheesecake is genuinely better made the day before you need it. After the oven cool-down, wrap the pan tightly in plastic wrap and refrigerate overnight — up to 3 days total in the fridge. For longer storage, freeze the fully chilled, un-garnished cheesecake (still in the springform pan) for up to 6 weeks. Wrap it in two layers of plastic wrap, then foil. Thaw overnight in the refrigerator — skip the counter, which causes condensation on the surface. Slice only what you need and return the rest to the fridge; cut slices dry out faster than the whole cake.
What can go wrong
- Filling is grainy or lumpy: Almost always caused by cold cream cheese. If you notice lumps forming while mixing, stop the mixer and press the lumps against the bowl with a spatula before continuing. Do not try to beat them out at high speed — that incorporates too much air.
- Crust slides up the sides when you press it: Press the crumbs into the base first, then work a small amount up the lower edge of the pan using the flat bottom of a measuring cup. Keep the layer even so it bakes consistently.
- Center is still very liquid after 50 minutes: Oven temperatures vary. The cheesecake is done when the outer 2 inches are set and only the very center wobbles like Jell-O. If the whole surface is still liquid, give it another 5–8 minutes and check again.
- Top browns too quickly: Nutella’s sugar content means the top can darken before the center sets. Tent loosely with foil after the first 30 minutes if you notice it coloring fast.
- Cheesecake sticks to the springform ring: Run a thin knife or offset spatula around the inside edge of the pan before unclipping the ring. Do this even if the pan is non-stick — the filling can bond to the sides as it cools.
Nutella Cheesecake
Equipment
- Springform pan
- Food Processor
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
Ingredients
Crust
- 1.5 cups graham cracker crumbs Preferably organic
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted, high quality
Filling
- 24 ounces cream cheese room temperature
- 1.5 cups Nutella room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 4 large eggs room temperature
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a food processor, blend the graham cracker crumbs and sugar. Add the melted butter and pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Prepare the Filling:
- In a large mixing bowl, beat the cream cheese until smooth and fluffy using an electric mixer. Add Nutella and continue to beat until fully incorporated.
- Gradually add the powdered sugar and vanilla extract, beating until the mixture is smooth. Add the eggs one at a time, mixing well after each addition.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes or until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
- For a more intense Nutella flavor, swirl additional Nutella on top of the cheesecake before baking.
- To make it gluten-free, replace the graham crackers with gluten-free cookies.
Nutrition
Frequently asked questions
Do I really need a springform pan, or can I use a regular cake pan?
A springform pan is strongly recommended for this recipe. Without the removable sides, you won’t be able to get clean slices out of a standard cake pan without the filling breaking apart.
How do I know when the cheesecake is fully baked?
The edges should look set and matte, while the center 2–3 inches still jiggle gently when you nudge the pan. It will firm up completely as it cools and chills — pulling it when the center is fully solid means it’s overbaked.
Can I skip the water bath?
Yes — this recipe doesn’t call for one, and it works fine without it. The slow oven cool-down handles the crack prevention that a water bath would otherwise provide.
My cheesecake cracked anyway. Is it ruined?
Not at all — it will taste exactly the same. Skip the garnish and serve it as-is; most people won’t notice once it’s sliced. If you want to cover it, a thin layer of Nutella spread over the cold surface fills cracks well.
Can I make this without a food processor for the crust?
Yes. Put the graham crackers in a zip-lock bag and crush them with a rolling pin until fine, then mix with the sugar and melted butter in a bowl. The result is the same as long as the crumbs are fairly uniform.
Is 844 calories per slice accurate, and how big is a slice?
That figure is based on cutting the cheesecake into 8 equal slices from a 9-inch pan — each slice is generous. Cut into 10 or 12 slices if you want smaller portions, especially since the filling is very rich.
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