Nutella Cheesecake 🍫

Nutella Cheesecake 🍫

This Nutella Cheesecake is a decadent delight with a creamy, rich Nutella filling nestled in an Oreo crust, topped with a silky Nutella ganache and chocolate whipped cream. Perfect for Nutella lovers, this cheesecake is a showstopper!

Ingredients:

• For the Oreo Crust:

• 3 cups (403g) Oreo cookie crumbs (about 35 Oreos) 🍪
• 5 tbsp (70g) salted butter, melted 🧈

• For the Nutella Filling:

• 24 oz (678g) cream cheese, room temperature 🧀
• 3/4 cup (155g) sugar 🍬
• 3 tbsp (24g) flour 🌾
• 2 cups (616g) Nutella 🍫
• 1/2 tbsp vanilla extract 🌟
• 4 large eggs, room temperature 🥚

• For the Nutella Ganache:

• 1 cup (309g) Nutella 🍫
• 1/4 cup (43g) semi-sweet chocolate chips 🍫
• 1/2 cup plus 1 tbsp (135ml) heavy whipping cream 🥛

• For the Chocolate Whipped Cream:

• 1 cup (240ml) heavy whipping cream, cold 🥛
• 1/4 cup (29g) natural unsweetened cocoa powder 🍫
• 3/4 cup (86g) powdered sugar 🍬
• 1/2 tsp vanilla extract 🌟
• Optional Garnishes:
• Ferrero Rocher candies 🍫
• Extra Nutella ganache for serving

Instructions:

For the Oreo Crust:

1️⃣ Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

2️⃣ Mix Crust: Combine Oreo cookie crumbs and melted butter in a bowl. Press the mixture into the bottom and up the sides of the springform pan.

3️⃣ Bake Crust: Bake for 8-10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.

For the Nutella Filling:

1️⃣ Mix Batter: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth.

2️⃣ Add Nutella: Mix in Nutella and vanilla extract on low speed until combined.

3️⃣ Add Eggs: Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.

4️⃣ Bake Cheesecake: Pour batter into the crust. Place the springform pan in a larger pan and add warm water halfway up the sides of the springform pan. Bake for 1 hour 30 minutes, until the center is set but still jiggly.

5️⃣ Cool Cheesecake: Turn off the oven and leave the door closed for 30 minutes. Crack the door open and cool for another 30 minutes. Refrigerate until firm, 5-6 hours or overnight.

For the Nutella Ganache:

1️⃣ Prepare Ganache: In a medium bowl, heat Nutella, chocolate chips, and heavy whipping cream in 15-20 second increments, stirring until melted and smooth. Let cool for 5-10 minutes.

2️⃣ Add Ganache: Pour half of the ganache over the cheesecake, spreading to the edges. Reserve the remaining ganache.

For the Chocolate Whipped Cream:

1️⃣ Whip Cream: In a large bowl, whip heavy cream, cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form.

2️⃣ Decorate Cheesecake: Pipe the whipped cream around the outer edge of the cheesecake. Drizzle with remaining ganache and top with Ferrero Rocher candies, if using.

3️⃣ Serve: Refrigerate until ready to serve. Enjoy within 3-4 days for best freshness.

Notes:

Prevent Cracking: Let the cheesecake cool slowly in the oven to help prevent cracking.

Storage: Keep covered in the refrigerator.

Enjoy this rich and creamy Nutella Cheesecake for an indulgent treat! 🍫✨