Nutella Oreo Cheesecake Recipe

From its Oreo crust to its Nutella-drizzled, chocolate Oreo cheesecake filling, this Nutella Oreo cheesecake is creamy, rich, and absolutely delicious!!

As an added bonus, it’s the perfect make ahead dessert. Somehow it tastes even better over time!

 

Nutella Oreo Cheesecake  Ingredients:

Oreo Cookie Crust

• 2 cups Oreo cookie crumbs – 25 cookies with centers (275g)
• 3 Tbsp salted butter, melted (42g)
• 2 Tbsp granulated sugar (25g)

Nutella Oreo Cheesecake

• 1 1/4 cups semisweet or dark chocolate chips (210g)
• 1/4 cup Nutella (70g)
• 1/3 cup coffee or water, hot (80g)
• 1 cup granulated sugar (200g)
• 3 Tbsp cornstarch (28g)
• 3, 8 oz. packages full-fat cream cheese, room temperature (678g)
• 4 large eggs, room temperature (224g)
• 1/2 cup sour cream (125g)
• 1 tsp vanilla extract (4g)
• 12 Oreo cookies without centers, roughly chopped (132g)

Garnish

• 1 cup Nutella (280g)
• Whipped cream
• Chopped Oreos

Equipment / Tools Needed

• Electric mixer
• 9-inch springform pan
• Rubber spatula

Nutella Oreo Cheesecake  Instructions:

Oreo Cookie Crust

1. Preheat the oven to 350°F (175°C): Spray a 9-inch springform pan with non-stick baking spray, then place a parchment round on the bottom.
2. Crush the Oreos: Use a food processor to crush 25 Oreo cookies until fine. If no processor, crush in a Ziplock bag with a rolling pin.
3. Mix ingredients: Combine crushed cookies with 3 Tbsp melted butter and 2 Tbsp sugar. Pulse until combined.
4. Press the crust: Pour the mixture into the prepared pan. Use the bottom of a measuring cup to press down firmly, covering the bottom and 2/3 up the sides.
5. Bake: Bake for 12-14 minutes. Remove from oven and cool on a wire rack. Lower oven to 300°F (150°C) and place a rimmed baking tray with 1 inch of water on the bottom rack.

Nutella Oreo Cheesecake

1. Melt chocolate and Nutella: Add 1 1/4 cups chocolate chips and 1/4 cup Nutella to a bowl. Pour 1/3 cup hot coffee or water over them. Let sit for 1 minute, then stir until smooth. Microwave if needed.
2. Mix sugar and cornstarch: In a small bowl, whisk 1 cup sugar and 3 Tbsp cornstarch to prevent clumping.
3. Beat cream cheese: In a large mixing bowl, beat 3 packages of cream cheese and sugar/cornstarch mixture on low until smooth. Scrape bowl as needed.
4. Add eggs: Mix in 4 eggs one at a time on low speed. Scrape the bowl as needed.
5. Combine ingredients: Add 1/2 cup sour cream and 1 tsp vanilla extract, mixing until just combined.
6. Add chocolate mixture: Mix the chocolate/coffee mixture into the cream cheese mixture on low until combined.
7. Add Oreos: Fold chopped Oreos into the batter or layer them. Pour half the batter, add Oreos, then cover with the rest of the batter.
8. Bake: Double check oven temperature is at 300°F (150°C). Bake cheesecake for 12 minutes.
9. Lower temperature: Without opening the oven, reduce temperature to 225°F (110°C). Bake for an additional 115 minutes.
10. Cool gradually: Turn off oven and let cheesecake sit for 1 hour without opening the door. Crack door open and cool for another hour. Cool at room temperature for 2 hours, then refrigerate overnight.

Garnishing and Serving

1. Release from pan: Remove cheesecake from the fridge and release it from the springform pan.
2. Drizzle Nutella: Warm Nutella and drizzle over the top. Add whipped cream swirls and chopped Oreos.
3. Slice and serve: Use a sharp, warm knife to cut clean slices, cleaning the knife between cuts. Store leftover cheesecake in an airtight container in the fridge for up to 5 days.

Notes:

Ingredient Swaps & Substitutions

• Oreos: Use chocolate graham crackers or any chocolate cookies.
• Nutella: Substitute with any hazelnut spread.
• Sour cream: Greek yogurt can be used.

Making This Nutella Oreo Cheesecake in Advance

• Store cheesecake in the fridge for up to a week.
• Freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Add garnishes just before serving to maintain freshness.

Tips for the Best Nutella Oreo Cheesecake

1. Room temperature ingredients: Ensures smooth mixing.
2. Full-fat cream cheese: Provides the best texture.
3. Low-speed mixing: Minimizes air incorporation to prevent cracks.
4. Gradual cooling: Prevents cracks and sinking.
5. Warm knife: For clean slices.

Nutella Oreo Cheesecake  FAQs:

Can I Use a Different Type of Crust?

• Yes, you can use chocolate graham crackers, digestive biscuits, or any chocolate cookies as a substitute.

Is It Necessary to Use Full-Fat Cream Cheese?

• Full-fat cream cheese provides the best texture, but you can use low-fat if needed. Avoid using whipped or spreadable cream cheese.

Can I Add Other Flavors to the Cheesecake?

• Absolutely! You can add extracts like almond, hazelnut, or even a hint of espresso for additional flavor.

What Should I Do if My Cheesecake Sinks in the Middle?

• Ensure even baking by using a water bath and avoid over-mixing the batter. Gradual cooling is also crucial.

How Can I Prevent Air Bubbles in My Cheesecake?

• Mix on low speed and tap the pan on the counter before baking to release trapped air.

 

 

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