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Nutella Cheesecake

Indulge in a rich and creamy Nutella Cheesecake, blending the velvety texture of cheesecake with the irresistible flavor of hazelnut chocolate. Perfect for cozy gatherings and special occasions.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups digestive biscuits, crushed
  • 1/3 cup unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened
  • 1 cup Nutella
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation of Crust
  1. In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are fully coated.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it down.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add the Nutella and continue to beat until well combined and fluffy, about 2 minutes.
  3. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  4. Gently fold the whipped cream into the Nutella mixture, being careful not to deflate it.
Combining
  1. Pour the filling over the crust in the springform pan and spread it evenly. Smooth out the top with a spatula.
Chilling
  1. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until firm. Overnight is best for flavor development.
Serving
  1. Once set, carefully remove the cheesecake from the springform pan. Slice and serve with your favorite toppings!

Notes

For substitutions, if cream cheese is not available, you can use mascarpone cheese for a slightly different texture and flavor. Timing is key! Make sure to let your cheesecake chill adequately for the right firmness. Avoid overmixing the filling once the heavy cream is added; gentle folding is best to maintain that light and airy texture. Store fresh cheesecake in the refrigerator for up to one week, or freeze for up to three months.