Cream cheese, Nutella, roasted hazelnuts, and silky chocolate ganache come together to create the most heavenly Chocolate Hazelnut Cheesecake. It starts with a crunchy hazelnut Oreo crust, layered with a rich and decadent chocolate-hazelnut cream cheese filling, and finished with a glossy blanket of chocolate ganache and a sprinkle of roasted hazelnuts. Every bite is smooth, creamy, nutty, and deeply chocolatey. This is the ultimate dessert to impress your chocolate-hazelnut-loving friends and family.
No joke, this Chocolate Hazelnut Cheesecake has officially become my new favorite cheesecake flavor. If you love ultra-creamy cheesecake and can’t resist Nutella, this dessert is about to claim the top spot on your favorites list too.
And let’s talk about that crust! It’s not an average chocolate cheesecake base. Instead of a simple cookie crust, it’s made with crushed Oreo cookies and finely chopped roasted hazelnuts for extra crunch and a deep, toasty flavor.
Nutella is blended right into the cheesecake filling, adding richness and that unmistakable chocolate-hazelnut taste. Once baked to perfection, the cheesecake is topped with a luscious Nutella chocolate ganache that glazed beautifully over the top, followed by more roasted hazelnuts for texture, flavor, and cute decoration.
The result? An irresistible combination that’s smooth, indulgent, perfectly sweet, and beautifully balanced. It’s elegant enough for special occasions, yet comforting enough to enjoy any time you’re craving something truly decadent.
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS CHOCOLATE HAZELNUT CHEESECAKE
- It’s insanely creamy. The filling is ultra-smooth, rich, and velvety thanks to the cream cheese and Nutella. Every bite practically melts in your mouth.
- That chocolate-hazelnut combo never fails. Chocolate and roasted hazelnuts are just meant to be together. It’s nutty, chocolatey, slightly toasty, and completely irresistible.
- The crust is next-level. The Oreo and roasted hazelnut base adds the perfect crunchy contrast to the creamy filling.
- It looks impressive with minimal effort. That glossy chocolate ganache topping and sprinkle of chopped hazelnuts make it look bakery-worthy, but it’s totally doable at home.
- It’s a total crowd-pleaser. Whether you’re serving it for a holiday, birthday, or dinner party, chocolate-hazelnut lovers will go crazy for it!
INGREDIENTS NEEDED & NOTES
Nutella – The star of the show! This is what gives the cheesecake its signature chocolate
hazelnut flavor. No substitutions here, this is a must.
Hazelnuts – Go for roasted hazelnuts, not raw.
Chocolate Graham Crackers – You’ll need this to make the crust.
Cocoa Powder – Make sure you’re using unsweetened cocoa powder. Natural or dutch processed works.
Cream Cheese – Use original full-fat cream cheese! This is the key for that rich, creamy texture. Do not use cream cheese spread or reduced-fat versions. Make sure it’s at room temperature before mixing.
Sour Cream – This helps loosen the batter and adds a slight tang that balances the sweetness. If you can’t find sour cream, full-fat plain Greek yogurt works just fine.
Heavy Cream – Essential for making that silky chocolate ganache topping. Don’t substitute with whole milk or low fat cream, it won’t set the same way.
Butter – Used in the crust to bind everything together. Stick with unsalted butter so you can control the saltiness.
Eggs – The backbone of any baked cheesecake. They hold everything together, and the extra yolks add richness and a super creamy texture.
Sugar – This recipe uses both granulated sugar and light brown sugar. The light brown sugar adds a subtle caramel depth. You can use dark brown sugar if that’s what you have on hand.
Vanilla Extract – A good quality vanilla enhances all the other flavors!
Salt – Just a lil bit salt to balance the sweetness and intensifies the chocolate flavor. Don’t skip it!
BAKING TOOLS & EQUIPMENT YOU’LL NEED TO MAKE THIS CHOCOLATE HAZELNUT CHEESECAKE
- 8-inch springform pan
- Electric mixer
- Mixing bowls
- Food Processor
- Rubber spatula
- Parchment Paper
- Heavy duty aluminum foil
- Baking Spray
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE HAZELNUT CHEESECAKE
(Be sure to check the printable recipe card below)
Crust:
- 180g (1+1/2 cups, about 12 full sheet) graham cracker crumbs
- 2 teaspoons cocoa powder
- 2 tablespoons light brown sugar
- 45g (1/4 cup) roasted hazelnut
- 113g (1 stick) unsalted butter, melted
Cheesecake Filling:
- 510g (18oz) cream cheese, room temperature
- 50g (1/4 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 120g (1/2 cup) sour cream
- 525g (1+3/4 cups) nutella
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 large egg, room temperature
- 2 egg yolk, room temperature
- 1 tablespoon unsweetened cocoa, sifted
Ganache Topping:
- 120g (1/2 cup) heavy cream
- 225g (3/4 cup) nutella
- 45g (1/4 cup) roasted hazelnut, chopped
STEP 1 – Prepare the Springform Pan, Ingredients, and Pre-heat the Oven
Line the bottom and sides of a tall 8-inch or 9-inch springform pan with parchment paper. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Don’t skip this step, you’ll be baking the cheesecake in a water bath, so make sure the pan is wrapped securely to prevent any water from seeping in. Set aside.
Make sure all your ingredients are at room temperature, especially the cream cheese and eggs. Then bring a pot of water to a boil for the water bath and preheat your oven to 350°F.
STEP 2 – Make the Oreo Hazelnut Crust
Using a food processor, pulse the chocolate graham crackers, brown sugar, and cocoa powder into fine crumbs. Add the roasted hazelnuts and pulse again until they’re finely chopped. Pour in the melted butter and pulse just until the mixture is fully combined and resembles wet sand.
Transfer the crust mixture to the prepared springform pan. Press it firmly and evenly into the bottom of the pan. Use the bottom of a measuring cup or drinking glass to pack it down. This helps create a sturdy crust that won’t crumble when slicing.
Bake at 350°F for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Keep the oven on.
STEP 3 – Make the Cheesecake Filling
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese, granulated sugar, and brown sugar on medium speed for about 3 minutes, until smooth, creamy, and completely lump-free.
Add the sour cream, Nutella, vanilla extract, and salt. Mix until the batter is silky smooth and fully combined, scraping down the sides and bottom of the bowl to make sure everything is evenly incorporated.
Reduce the mixer to low speed and add the eggs one at a time, mixing well after each addition just until combined. Sift in the cocoa powder and mix for another minute, until no streaks or clumps remain.
Remove the bowl from the mixer and give it one final scrape with a spatula, making sure everything is evenly blended. Be careful not to overmix at this stage, you don’t want to incorporate too much air into the batter, which can cause cracks while baking.
STEP 4 – Bake the Chocolate Hazelnut Cheesecake
Pour the cheesecake batter over the slightly cooled crust and smooth the top with a small offset spatula or rubber spatula for an even finish.
Place the springform pan into a large baking dish that’s bigger than your cheesecake pan (a 9×13-inch baking dish works perfectly). Set it on the middle rack of the oven, then carefully pour boiling water into the outer pan until it reaches about 1.5 inches up the sides of the cheesecake pan. This water bath helps the cheesecake bake gently and evenly, reducing the chance of cracks.
Bake at 350°F for about 1 hour, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. The cheesecake may puff up slightly while baking, but it will settle back down as it cools.
When it’s done, turn off the oven and crack the oven door open about an inch. Let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling step also helps prevent cracks.
Carefully remove the cheesecake from the oven and lift it out of the water bath. Remove the foil and let it cool completely at room temperature. Once fully cooled, cover and refrigerate for at least 4 hours, but overnight is best for the perfect texture and flavor.
STEP 5 – Make the Chocolate Ganache and Enjoy!
Add the Nutella to a heatproof bowl and set aside. In a small saucepan, heat the heavy cream over medium heat just until it begins to gently simmer, don’t let it boil. Pour the hot cream over the Nutella and let it sit for about 30 seconds to soften. Then stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined. Let the nutella ganache cool to room temperature and thicken slightly before pouring it over the cheesecake.
Once the cheesecake is fully chilled, carefully transfer it to a serving plate. Pour the cooled ganache over the top, letting it spread naturally (you can gently nudge it toward the edges if needed). Finish with a generous sprinkle of chopped roasted hazelnuts. Slice, serve, and enjoy!
TIPS FOR MAKING THE BEST CHOCOLATE HAZELNUT CHEESECAKE
- Use full-fat cream cheese. This is non-negotiable for the best texture. Full-fat brick-style cream cheese gives you that rich, creamy, bakery-style result. Reduced-fat just won’t give you the same luscious finish.
- Bring ingredients to room temperature. Especially the cream cheese and eggs! Softened cream cheese blends smoothly and prevents lumps, while room-temperature eggs incorporate more evenly into the batter.
- Pre-bake the crust. Don’t skip this step. Baking the crust before adding the filling helps it set properly and keeps it crisp instead of soggy.
- Mix just until combined. Overmixing adds too much air to the batter, which can cause cracks while baking. Once everything is smooth and incorporated, stop mixing.
- Always use a water bath. A water bath helps the cheesecake bake gently and evenly. The steam creates a humid environment in the oven, which prevents the cheesecake from drying out and cracking.
- Wrap the pan well. Use at least two layers of heavy-duty aluminum foil around your springform pan to prevent water from seeping in through the bottom or sides.
- Cool it slowly. After baking, turn off the oven and crack the door open about an inch. Let the cheesecake cool gradually inside for about an hour. This step greatly reduces the chance of cracks.
- Chill thoroughly. Refrigerate the cheesecake for at least 4 hours, but overnight is best. This allows it to fully set and develop the perfect creamy texture.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
To serve the cheesecake – This cheesecake makes about 8 to 10 slices. You can enjoy it cold straight from the fridge or at room temperature.
To store the cheesecake – You’ll need to keep it in the refrigerator in an airtight container to maintain its texture and flavor and to prevent bacteria growth. If you are keeping it at room temperature, ensure to eat it within 3 hours.
To Freeze the cheesecake – If you want to freeze this cheesecake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
Can I Bake the Cheesecake Without a Water Bath?
Yes, you can bake this cheesecake without a water bath, but you can’t bake a truly perfect cheesecake without one!
A water bath acts as a buffer, allowing the cheesecake to bake slowly, gently, and evenly. It prevents the edges from cooking too quickly while the center finishes baking. The steam from the hot water also creates a humid environment in the oven, which keeps the surface from drying out.
If you want a creamy, smooth cheesecake without cracks, a water bath is the way to go.
Chocolate Hazelnut Cheesecake
Cream cheese, Nutella, roasted hazelnuts, and silky chocolate ganache come together to create the most heavenly Chocolate Hazelnut Cheesecake. It starts with a crunchy hazelnut Oreo crust, layered with a rich and decadent chocolate-hazelnut cream cheese filling, and finished with a glossy blanket of chocolate ganache and a sprinkle of roasted hazelnuts. Every bite is smooth, creamy, nutty, and deeply chocolatey. This is the ultimate dessert to impress your chocolate-hazelnut-loving friends and family.
Ingredients
Crust:
- 180g (1+1/2 cups, about 12 full sheet) graham cracker crumbs
- 2 teaspoons cocoa powder
- 2 tablespoons light brown sugar
- 45g (1/4 cup) roasted hazelnut
- 113g (1 stick) unsalted butter, melted
Cheesecake Filling:
- 510g (18oz) cream cheese, room temperature
- 50g (1/4 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 120g (1/2 cup) sour cream
- 525g (1+3/4 cups) nutella
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg, room temperature
- 2 egg yolk, room temperature
- 1 tablespoon unsweetened cocoa, sifted
Ganache Topping:
- 120g (1/2 cup) heavy cream
- 225g (3/4 cup) nutella
- 45g (1/4 cup) roasted hazelnut, chopped
Instructions
STEP 1 – Prepare the Springform Pan, Ingredients, and Pre-heat the Oven
- Line the bottom and sides of a tall 8-inch or 9-inch springform pan with parchment paper. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Don’t skip this step, you’ll be baking the cheesecake in a water bath, so make sure the pan is wrapped securely to prevent any water from seeping in. Set aside.
- Make sure all your ingredients are at room temperature, especially the cream cheese and eggs. Then bring a pot of water to a boil for the water bath and preheat your oven to 350°F.
STEP 2 – Make the Oreo Hazelnut Crust
- Using a food processor, pulse the chocolate graham crackers, brown sugar, and cocoa powder into fine crumbs.
- Add the roasted hazelnuts and pulse again until they’re finely chopped, then pour in the melted butter and pulse just until the mixture is fully combined and resembles wet sand.
- Transfer the crust mixture to the prepared springform pan. Press it firmly and evenly into the bottom of the pan.
- Use the bottom of a measuring cup or drinking glass to pack it down. This helps create a sturdy crust that won’t crumble when slicing.
- Bake at 350°F for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Keep the oven on.
STEP 3 – Make the Cheesecake Filling
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese, granulated sugar, and brown sugar on medium speed for about 3 minutes, until smooth, creamy, and completely lump-free.
- Add the sour cream, Nutella, vanilla extract, and salt. Mix until the batter is silky smooth and fully combined, scraping down the sides and bottom of the bowl to make sure everything is evenly incorporated.
- Reduce the mixer to low speed and add the eggs one at a time, mixing well after each addition just until combined. Sift in the cocoa powder and mix for another minute, until no streaks or clumps remain.
- Remove the bowl from the mixer and give it one final scrape with a spatula, making sure everything is evenly blended. Be careful not to overmix at this stage, you don’t want to incorporate too much air into the batter, which can cause cracks while baking.
STEP 4 – Bake the Chocolate Hazelnut Cheesecake
- Pour the cheesecake batter over the slightly cooled crust and smooth the top with a small offset spatula or rubber spatula for an even finish.
- Place the springform pan into a large baking dish that’s bigger than your cheesecake pan (a 9×13-inch baking dish works perfectly).
- Set it on the middle rack of the oven, then carefully pour boiling water into the outer pan until it reaches about 1.5 inches up the sides of the cheesecake pan. This water bath helps the cheesecake bake gently and evenly, reducing the chance of cracks.
- Bake at 350°F for about 1 hour, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. The cheesecake may puff up slightly while baking, but it will settle back down as it cools.
- When it’s done, turn off the oven and crack the oven door open about an inch. Let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling step also helps prevent cracks.
- Carefully remove the cheesecake from the oven and lift it out of the water bath. Remove the foil and let it cool completely at room temperature.
- Once fully cooled, cover and refrigerate for at least 4 hours, but overnight is best for the perfect texture and flavor.
STEP 5 – Make the Chocolate Ganache and Enjoy!
- Add the Nutella to a heatproof bowl and set aside.
- In a small saucepan, heat the heavy cream over medium heat just until it begins to gently simmer, don’t let it boil. Pour the hot cream over the Nutella and let it sit for about 30 seconds to soften.
- Then stir slowly from the center outward until the mixture becomes smooth, glossy, and fully combined. Let the nutella ganache cool to room temperature and thicken slightly before pouring it over the cheesecake.
- Once the cheesecake is fully chilled, carefully transfer it to a serving plate.
- Pour the cooled ganache over the top, gently nudge it toward the edges if needed.
- Finish with a generous sprinkle of chopped roasted hazelnuts. Slice, serve, and enjoy!