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6-Inch Ultimate Nutella Cheesecake

Bursting with Nutella from the filling to the topping to the smooth buttercream, this 6-inch ultimate Nutella cheesecake will satisfy your craving for all things hazelnut chocolate.
Course: Cheesecake, Dessert, nutella
Cuisine: Cheesecake, Dessert, nutella
Keyword: 6 inch, cheesecake, nutella, nutella cheesecake, small batch
Servings: 8

Ingredients

For the Oreo Crust:

  • 1 ¾ Cups Oreo Cookies, crushed (with the fillings removed, about 28 cookies)
  • 2 Tablespoons Granulated Sugar
  • ½ Cup Salted Butter, melted

For the Nutella Cheesecake Filling:

  • 8 Ounces Cream Cheese, softened to room temperature
  • ½ Cup Granulated Sugar
  • ½ Cup Nutella
  • ⅓ Cup Heavy Cream
  • ½ Tablespoon Pure Vanilla Extract
  • 1 Large Egg, room temperature
  • ¼ Cup Nutella, for the swirl

For the Nutella Buttercream:

  • ¼ Cup Salted Butter, softened to room temperature
  • ½ Cup Powdered Sugar, sifted
  • 2 Tablespoons Nutella
  • 1 Teaspoon Pure Vanilla Extract
  • 1-2 Tablespoons Heavy Cream

Toppings:

  • ¼ Cup Nutella
  • 6 Ferraro Rocher Candies, chopped

Instructions

  • For the Crust: 
    To begin, scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling). Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a 6” spring foam pan. Set aside while you make the filling. 
  • For the Filling:
    Begin by creaming the cream cheese and sugar by hand or with a mixer for about two minutes. This will allow the mixture to become nice and smooth. Add the heavy cream, Nutella, and vanilla, and mix until incorporated, about 10 seconds. Finally, add the room temperature egg and mix until just incorporated, about 10 more seconds. Pour the filling into the prepared crust. Drop spoonfuls of the ¼ cup Nutella and swirl it into the cheesecake batter with a butter knife. Wrap the bottom of the pan with tinfoil to create a barrier for the water bath. Place the cheesecake in to a larger pan, like an 8-inch or 10-inch cake pan. Fill with about an inch of water. Bake at 350° for 60-70 minutes, or until top is a bit golden and the cheesecake is only slightly jiggly in the center. Allow the cheesecake to cool at room temperature for about 15 minutes. Remove the cheesecake from the water bath, and allow it to cool in the pan in the refrigerator for 3-4 hours or overnight until completely chilled. I have personally found that overnight is best.
  • For the Toppings:
    This Nutella cheesecake is topped with pure Nutella, Nutella buttercream, and Ferrero Rocher candies. You could also add some roasted hazelnuts or fresh whipped cream.  Heat the Nutella in a small bowl on high for 30 seconds in the microwave. It should be warm, smooth. Pour the Nutella onto the chilled cheesecake and smooth all over the top. Chill while you make the buttercream. Place the ingredients for the buttercream in a medium sized bowl. Beat with a standing or hand mixer until smooth, about 30 seconds. Pipe or spread onto the cooled Nutella topped cheesecake. Top with chopped Ferrero Rocher candies. 

Notes

See blog for dietary substitutions on dairy and gluten.