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A fully glazed Nutella cheesecake on a serving plate, ready to be sliced and enjoyed

New York Style Nutella Cheesecake Recipe

Indulge in the rich, creamy decadence of a New York-style Nutella cheesecake! With a luscious Nutella-infused filling on a buttery graham cracker crust, this dessert is pure bliss for chocolate lovers. Perfect for special occasions or a sweet indulgence at home.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Additional Time 10 hours
Total Time 11 hours 45 minutes
Course Dessert
Cuisine American
Servings 20
Calories 545 kcal

Equipment

  • Roasting pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Measuring cups
  • Aluminum foil
  • Wire rack

Ingredients
  

For the crust

  • 25 chocolate sandwich cookies crushed into crumbs
  • ¼ cup unsalted butter melted

For the filling

  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 2 cups Nutella
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup heavy cream room temperature
  • 4 large eggs at room temperature & lightly beaten

For the glaze

  • ½ cup heavy cream
  • 1 cup Nutella

Instructions
 

  • Prepare the Crust: Preheat oven to 350°F and wrap the bottom of a 9-inch springform pan tightly with aluminum foil. Mix cookie crumbs with melted butter and press into the bottom and 2 inches up the sides of the pan. Bake for 10 minutes and cool.
    A bowl filled with finely crushed chocolate sandwich cookies, ready to be mixed with melted butter for the cheesecake crust
  • Lower Oven Temperature: Reduce oven heat to 300°F after the crust is baked.
    The springform pan with the crust placed in the oven beginning to set and firm up.
  • Make the Filling: Beat cream cheese and sugar in a large bowl until creamy. Add Nutella, vanilla, and salt; mix until smooth.
    A mixing bowl with softened cream cheese and sugar being beaten together until creamy and smooth
  • Add Cream: Slowly pour in heavy cream while mixing on low speed until fully combined.
  • Incorporate Eggs: Gently stir in eggs with a spatula, ensuring they are just combined.
    A spatula gently folding lightly beaten eggs into the cheesecake batter, ensuring a smooth texture
  • Prepare for Baking: Pour batter into the cooled crust. Place the pan in a roasting pan and fill the roasting pan with hot water halfway up the cheesecake pan.
  • Bake the Cheesecake: Bake for 1 hour, then turn off the oven and let the cheesecake sit in the water bath for another hour.
    A springform pan with cheesecake batter placed inside a roasting pan, as hot water is poured halfway up the sides
  • Cool and Chill: Remove cheesecake, loosen the edges with a knife, and cool to room temperature. Refrigerate overnight.
  • Make the Glaze: Heat heavy cream in a saucepan until it simmers, then stir in Nutella until smooth. Pour over the cheesecake, smoothing it over the top and sides.
    Nutella being stirred into the warm cream, creating a smooth and glossy chocolate glaze
  • Set and Serve: Refrigerate for at least 1 hour until the glaze sets. Slice and enjoy!
    A fully glazed Nutella cheesecake on a serving plate, ready to be sliced and enjoyed