Print Pin

Hazelnut Nutella Cheesecake

A hazelnut flavored cheesecake with hints of nutella mixed in sits on a blondie hazelnut crust. Topped with nutella whipped cream and sprinkled with optional Ferrer Rochers.
Course Dessert
Keyword cheesecake
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Servings 16 Slices
Author audrey



  • 1/4 C butter
  • 1 C brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 3/4 C flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 C chopped hazelnuts


  • 3 8oz packages cream cheese
  • 1 C sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1/2 C cream
  • 1/2 C milk
  • 1/4 C powdered hazelnut coffee creamer See Note for using liquid creamer.
  • 1/2 C chocolate hazelnut spread We used Nutella

Nutella Whipped Cream

  • 1 C whipped cream
  • 1/4 C chocolate hazelnut spread We used Nutella. Can add more if you want a deeper flavor.
  • Ferrero Rochers, chopped Optional


  • Heat oven to 350° F. If you are planning on using a water bath and a springform pan, wrap the bottom of your springform pan in a double layer of aluminum foil. (See recipe note for my current thoughts on water baths.)
  • Cream butter with sugar in mixer. Add egg and vanilla. Mix in remaining ingredients, then spread in the bottom of the pan. Bake for 15-20 minutes or until it just starts to turn golden. The crust won’t be cooked all the way through.
  • Reduce oven temperature to 325° F. Mix the cream cheese, sugar, vanilla, and salt at medium speed until smooth, scraping the bottom and sides of the bowl periodically.
  • Add the eggs one at a time at medium speed until just mixed in. Scrape down the bowl in before adding each egg. Once the final egg is added, mix until fully incorporated.
  • Stir in milk, cream, and coffee creamer. Pour the batter into the springform pan.
  • Dollop the 1/4 C nutella onto the batter. Swirl gently with a knife. I kind of do a few figure 8's through the batter and the nutella. Honestly, the technique isn't super important as the nutella will mostly sink towards the bottom of the crust. You just want to distribute it a bit.
  • If using a water bath, put your cheesecake pan inside a larger pan and fill the outer pan with water until it goes halfway up the side of your cheesecake pan. Bake for 60-80 minutes. A good visual guide is until the edges of the cake are set and only about 2" in the center jiggle when the cake is gently shaken.
  • Turn off the oven, crack the door (I put a thick handles dough whisk in the door), and let the cake cool in the oven for 1 hour. Remove from oven and put in the fridge until thoroughly chilled.

Nutella Whipped Cream

  • Beat the cream until it starts to be stiff. Add the nutella and beat until fully incorporated. Taste. Add additional nutella if the flavor is not deep enough. You can pipe the whipped cream onto the cake, dollop it, or spread it like you're frosting a cake. Top with chopped Ferrero Rochers if desired.


Water baths - I'm not as fond of water baths lately. I like what water baths can do for the outward appearance of a cheesecake - it makes it smooth and flawless, never a crack in sight. BUT, I actually prefer the texture of cheesecake not cooked in a water bath since it has a little more structural integrity to it - a firmer crust, a more solid cake. These days, I've been using the steam function on my oven for an in-between option. The cake is slightly less creamy and more prone to cracks, but that can easily be covered up with the topping. Prior to having a fancy oven with a steam function I would simply fill a pan with water and put it on the rack directly under the cheesecake.
Creamer - I use powdered creamer because that is what I have on hand. If you would like to use liquid creamer, I recommend you use it in place of half of the cream in the recipe.