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A slice of Nutella Cheesecake on a plate with a Nutella container in the background.

Creamy Baked Nutella Cheesecake

A creamy, perfect baked, Nutella cheesecake! This recipe features a sweet Oreo crust, Nutella loaded cheesecake filling, and a rich Nutella ganache.
Course Dessert
Cuisine American, Italian
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Cool Time 7 hours
Total Time 9 hours 10 minutes
Servings 10 slices
Calories 849kcal


Oreo Crust

  • 3 cups Oreo crumbs See Note #1
  • 5 tablespoons butter melted

Nutella Cheesecake Filling

  • 24 oz cream cheese room temperature
  • 3/4 cup granulated sugar
  • 3 tablespoons flour
  • 3 teaspoons vanilla extract
  • 2 cups Nutella
  • 4 large eggs at room temperature

Nutella Ganache


Oreo Crust

  • Preheat oven to 325 F. Line a 9” springform pan with parchment on the bottom, then grease the sides. 
  • In a medium size bowl combine the crushed Oreos and melted butter. Mix to combine. 
  • Press the Oreo butter mixture into the bottom and halfway up the sides of a 9 inch springform pan. Bake the crust for 8-9 minutes. Remove from oven and let cool. Reduce oven temp to 300°F.
  • Once cool wrap the outsides of the springform pan with foil so that water doesn’t seep into the pan during the water bath.

Nutella Filling

  • Using an electric mixer or a stand mixer fitted with a paddle attachment, mix the cream cheese, sugar and flour on low speed until combined and smooth. Add the vanilla and Nutella and mix on low until fully combined. Scrape down the sides of the bowl as needed. 
  • Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl after mixing in each egg. 
  •  Spread the filling into the springform pan. Smooth the top to make even. 
  • Place the pan in a large roasting pan and fill the roasting pan with hot water. The water should go halfway up the sides of the springform pan but not past the aluminum foil. 
  • Bake for 1 hour and 30 minutes. The center will be set but slightly jiggly. 
  • Turn off the oven and leave the door closed for 30 minutes. Crack the oven door open for 30 more minutes and let cheesecake continue to cool. (Helps prevent cracking). 
  • Remove cheesecake from the oven, then carefully remove the cheesecake from the water bath, cover with plastic wrap and refrigerate the cheesecake until chilled and firm, about 6 hours or overnight. 
  • 30 minutes prior to serving, remove the sides of the springform pan and set the cheesecake on a large plate (or whichever tray you want to serve it on). Then make the ganache…

Nutella Ganache

  • Place the Nutella, chocolate chips, and heavy cream in a medium size microwave safe bowl. Heat in 20 second increments until melted and smooth. Let mixture cool for 5 minutes. Pour half of the ganache over the cheesecake (starting in the center). Gently spread it to the borders. Refrigerate until set. 


Use a food processor to crush the Oreos. Leave the filling in the Oreos, but don't use double stuffed. There's too much cream filling. 
I place a sheet of circular parchment paper (cut to the size of the pan) on the bottom of the springform pan and then I grease the parchment and sides with softened butter. You can also use shortening if you’d like.
Store the cheesecake covered in the fridge for 3-5 days. I don’t recommend freezing this cheesecake due to the high dairy content. When frozen and thawed, dairy products can separate, creating a different texture and consistency. 


Calories: 849kcal | Carbohydrates: 73g | Protein: 12g | Fat: 57g | Saturated Fat: 42g | Cholesterol: 175mg | Sodium: 335mg | Potassium: 478mg | Fiber: 5g | Sugar: 63g | Vitamin A: 1211IU | Calcium: 172mg | Iron: 5mg