Sweet, creamy and absolutely decadent baked Nutella cheesecake. Yes please!
Now, I know that claiming this cheesecake to be the best baked Nutella cheesecake might seem a little controversial, but I stand by my claim. It has that perfect crunchy graham cracker crust and an absolutely luscious filling. Try to eat just one piece, I dare you.
Want to make your marbled Nutella cheesecake EVEN more extra? Top with fresh whipped cream and berries.
What is Marbled Cheesecake?
I like to call this Nutella cheesecake ‘marbled’ because of its beautiful pattern. This was created by only adding Nutella to half of the batter and then alternating pouring the two into the pan.
Do I Really Need to Bake the Crust?
Yes! You want the crust to stay nice and crunchy, despite how creamy and decadent your cheesecake is, so it’s important to bake it for a few minutes. This allows the crust to set and ensures that it won’t break up when you pour the cheesecake batter over it.
How do I Prevent my Cheesecake From Browning on Top?
Because of how long cheesecake bakes for, it isn’t unusual for it to get a little brown on the top. If you want to avoid that, place a piece of tin foil with a vent in it, loosely on top of the cheesecake in the oven.
What’s a Water Bath?
No, I’m not suggesting you take your cheesecake into the bath with you. Although, wouldn’t that be an interesting twist to an otherwise pretty straightforward recipe! A water bath is when you cook the cheesecake in a large pan that is filled part-way with water. This creates steam in the oven and helps make sure that the cheesecake is cooking evenly. To prevent water getting into your cheesecake, tightly wrap the bottom half of your springform pan with aluminum foil.
If you are worried about spilling water while transferring the baking pans to the oven, pour in the water once everything is already in the oven. Potential spill avoided!
Love this Baked Nutella Cheesecake? Give these other Desserts a Try Next:
- Raspberry Nutella Crescent Rolls
- Nutella-Stuffed Puff Pastry
- Peanut Butter Cheesecake Brownies
- Snickerdoodle Cheesecake
- Strawberry Cheesecake for Two
- 1 cup (140 g) graham cracker crumbs
- 3 tablespoons (35 g) brown sugar
- 5 tablespoons (75 g) butter, melted
- 1 1/2 pounds (680 g) cream cheese, room temperature
- 1 cup (198 g) granulated sugar
- 2 tablespoons cornstarch
- 1 cup (211 g) sour cream
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup Nutella, room temperature
- Preheat the oven to 350 degrees. Spray a springform pan with cooking spray and set aside.
- Combine the graham cracker crumbs, brown sugar and butter into a food processor and pulse to combine. Once mixed, transfer to the prepared springform pan and use a glass to press the crust together. You want it to be nice and firm and completely cover the bottom of the pan.
- Bake the crust in the oven for about 10 minutes, or until it starts to brown. Let it cool completely before adding the cheesecake filling. Drop the heat of the oven to 325.
- Cream the cream cheese in the bowl of a stand mixer until completely smooth, about 1 minute. Add in the sugar and cornstarch and cream until combined. Scrape down the sides of the bowl and continue to mix for another minute. One at a time, add in the sour cream, followed by the eggs and the vanilla extract, mixing to combine between each new addition. Split the batter in two and add the Nutella to one half of the batter.
- Pour the cream cheese batter into the prepared pan with the graham cracker crust in batches. Pour a 1/4 cup of the regular batter, followed by a 1/4 cup of the Nutella batter right on top. Continue until both batters are in the pan. Use a knife to twirl the top of the cheesecake and create a pattern with the white and brown batters.
- Loosely tent the top of the cheesecake with a vented piece of aluminium foil. Place springform pan in a larger pan or baking sheet and fill this second baking dish with about 6mm of water in it.
- Bake for 1 - 1.5 hours, or until when you giggle the dish, the cheesecake in the middle looks just set. Remove from the water bath, and run a knife around the edge of the pan. Refrigerate for at least 3 hours before serving.