Description
A creamy chocolate–hazelnut cheesecake with a smooth texture, an Oreo crust, and a simple Nutella topping. Easy to slice, rich, and perfect for Nutella lovers. ( 8 - 9 inch springform pan)
Ingredients
Oreo crust
- 30 Oreo cookies (≈ 2 ½ cups crumbs) – classic
- 60 g (4 tbsp) unsalted butter – softened or melted
Nutella chocolate cheesecake
- 220 g (8 oz) chocolate – semi-sweet, chopped
- 260 g (¾ cup) Nutella – or chocolate-hazelnut spread
- 650 g (24 oz) cream cheese – full-fat, room temperature
- 170 g (¾ cup) granulated sugar – fine
- 160 g (⅔ cup) sour cream – cold
- 4 large eggs – room temperature
- 2 tsp vanilla extract
Topping
- 150 ml (⅔ cup) heavy cream – very cold
- 20 g (2 tbsp) powdered sugar – to sweeten
- ½ tsp vanilla extract
- 3-4 tbsp Nutella – slightly warmed
- Crushed roasted hazelnuts (optional)
Instructions
- Mix the Oreo cookies into a fine crumb. Add the melted or very soft butter and stir until fully combined. Press the mixture into a springform pan, packing it down with a glass and pushing it slightly up the sides. Chill for 30 minutes.
- Melt the chopped chocolate and Nutella together over a water bath or in the microwave in short bursts. Stir until smooth and let cool slightly.
- Beat the cream cheese and sugar for about 2 minutes until smooth and creamy.
- Add the sour cream and vanilla, then mix until the filling is smooth. Pour in the melted chocolate–Nutella mixture and mix again just until combined.
- Add the eggs one by one, mixing gently after each addition. Don’t overmix. Pour the batter over the chilled Oreo crust.
- Bake at 160°C (320°F) for about 75 minutes. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
- Cover and refrigerate overnight to set the texture.
- Remove the cheesecake from the pan. Spread a thin layer of slightly warmed Nutella on top. Whip the heavy cream, powdered sugar, and vanilla to soft peaks, then add it on top. Finish with crushed hazelnuts.
Notes
Storage: Keep in the fridge for 4–5 days, well covered. The texture stays best when the cheesecake is kept cold.
Tips :
- Always use grams for accuracy.
- Make sure chocolate–Nutella is warm, not hot.
- Don’t overmix the eggs to avoid cracks.
- Let it chill overnight for clean slices.
- Prep Time: 30 minutes
- Chill time: 6 hours
- Cook Time: 75 minutes
- Cuisine: American