🐇 🍰 The Best Nutella Cheesecake Recipe for Easter Day 2024

Chocolate Cookie Crust

• Pre-heat the oven to 325ºF.
• Place the graham cracker in a food processor and process to obtain fine crumbs.
• Melt the butter and mix with the crumbs.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
• Bake the crust in the oven for 10 minutes.
• Remove it from the oven and let it cool down.

Cheesecake Batter

• Grease the sides of the pan with oil spray after baking the crust.
• Melt the chocolate in the microwave in 15 second intervals, stirring in between, until fully melted. Set aside and let it cool down.
• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Add the Nutella and mix to combine.

• Next, add the melted chocolate to the bowl and mix.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Add the vanilla, salt, and mix briefly.

To assemble

• To assemble, pour 1/3 of the cheesecake batter on the bottom of the cooled crust.
• Spread spoonfuls of Nutella on top. Use a knife or a small offset spatula to swirl the hazelnut spread with the batter.
• Pour another 1/3 of the batter on top.
• Follow up with more spoonfuls of the Nutella, swirling the batter right after.
• Continue to do this, until you are out of batter and Nutella. Make sure the Nutella swirls on top are covered with cheesecake batter, otherwise the cheesecake will have cracks.
• Tap the pan a few times.

Baking

• Wrap the bottom of the pan with a few layers of aluminum foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 65 to 85 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
• Don’t remove the ring from the springform pan until after the chill time.

Chocolate Whipped Cream

• Beat the heavy cream, cocoa powder, powdered sugar with a mixer. Start on low and raise the speed to medium-high until the cream is thick and incorporated.
• It should take just 3 minutes or so to achieve stiff peaks.

To decorate

• Before serving, spoon the Nutella on top of the cheesecake.
• Spread with a spatula.
• Pipe the Chocolate Whipped Cream on the cheesecake, and place the Ferrero Rocher on top.