🐇 🍰 The Best Nutella Cheesecake Recipe for Easter Day 2024

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🐇 🍰 The Best Nutella Cheesecake Recipe for Easter Day 2024
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🐇 🍰 The Best Nutella Cheesecake Recipe for Easter Day 2024: This Nutella Cheesecake is tasty and creamy, and it has a chocolate top with Nutella swirls baked into it.

🐇 🍰 The Best Nutella Cheesecake Recipe for Easter Day 2024

INGREDIENTS 

Chocolate Cookie Crust
AD
  • 2 1/2 cups chocolate bear grahams 200 grams read notes
  • 7 tbsp unsalted butter melted (98 grams)
Cheesecake batter
  • 1/2 cup dark chocolate chips or chopped chocolate (85 grams)
  • 907 grams cream cheese softened 4 packages of 8 oz. each
  • 3/4 cup granulated sugar 150 grams
  • 1 cup Nutella hazelnut spread 280 grams
  • 1/2 cup sour cream 120 grams
  • 4 large eggs room temp
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
For swirl
  • 3/4 cup Nutella 210 grams
Chocolate Whipped Cream
  • 1 cup heavy whipping cream 240 ml
  • 3 tbsp unsweetened cocoa powder 22 grams
  • 2 tbsp powdered sugar 15 grams
Topping
  • 1/2 cup Nutella hazelnut spread 140 grams
  • 9 Ferrero Rocher candies

INSTRUCTIONS

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.
Nutella chocolate cheesecake slice with swirls of nutella, a ferrero rocher on top.
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.

NOTES

  • Chocolate bear grahams: The bears are weighed out in cups before they are ground up into crumbs. View the list below for alternatives.
  • For the crust, you can use regular chocolate graham crackers, Chocolinas, chocolate Maria cookies, or Oreos if you can’t find the chocolate graham cracker bears. You don’t have to use graham crackers for the cheesecake. You can also make a plain crust instead of a chocolate one if you’d like.

 

  • Store: The Nutella Cheesecake can be kept in the fridge for up to four or five days if it is covered and kept in a container that won’t let air in. The cheesecake can be frozen for up to two months as well. Make sure you put it in a container that won’t let air in. You can also freeze the cheesecake first, then wrap it very tightly in plastic wrap and put it in a container that won’t let air in. This will make it last longer in the freezer.

 

  • Chilling: Take the ring off the cheesecake pan after the cheesecake has been chilled in the fridge for a while.
  • Putting butter on the sides of the cheesecake pan: I wait to do this until after the top is baked. When I grease the pan before putting the crust on the bottom, two things happen. First, it’s tough to get the crust to stick to the pan. Second, the crust gets too wet. That’s why I don’t grease the pan first and then put the pie in it.

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