Description
Indulgent Ferrero Rocher & Nutella Cheesecake blends rich chocolate and hazelnut flavors into a creamy dessert masterpiece. Chocolate lovers will savor each luxurious bite of this irresistible Italian-inspired treat that promises pure dessert bliss.
Ingredients
Scale
Chocolate Base:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter (113g)
- 3 tbsp granulated sugar
Cheesecake Filling:
- 4 packages (8 oz/226g) cream cheese, softened
- 1 cup Nutella
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup heavy cream
- 2 tsp vanilla extract
Topping and Decoration:
- 12 Ferrero Rocher chocolates, chopped
- 1/2 cup Nutella, for drizzling
- 1/4 cup chopped hazelnuts
- 8–10 whole Ferrero Rocher chocolates (for garnish)
- Chocolate shavings (optional)
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Pulse chocolate cookie crumbs with melted butter and sugar until the mixture resembles wet sand-like consistency.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact layer using the back of a spoon or measuring cup.
- Refrigerate the crust while preparing the cheesecake filling to help it set.
- In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate Nutella and sugar into the cream cheese mixture, mixing until fully integrated and uniform in color.
- Add eggs one at a time, mixing thoroughly after each addition to prevent overmixing and maintain a silky texture.
- Gently fold in heavy cream and vanilla extract, stirring until the filling becomes glossy and well-combined.
- Pour the cheesecake filling over the chilled chocolate crust, smoothing the top with a spatula to create an even surface.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for 1 hour to prevent cracking.
- Remove from oven and let cool completely at room temperature for an additional hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, warm Nutella slightly and drizzle over the chilled cheesecake.
- Sprinkle chopped Ferrero Rocher chocolates and hazelnuts across the top.
- Garnish with whole Ferrero Rocher chocolates around the edges and optional chocolate shavings.
- Slice and serve chilled, enjoying the rich, decadent layers of chocolate and nutty flavors.
Notes
- Prevent Cracking by Slowly Cooling the Cheesecake: Allow the cheesecake to cool gradually in the oven with the door slightly open to minimize temperature shock and reduce surface cracking.
- Achieve Smooth Texture by Room Temperature Ingredients: Ensure cream cheese, eggs, and Nutella are at room temperature before mixing to create a seamless, lump-free filling.
- Control Moisture with Proper Mixing Technique: Avoid overmixing the batter to prevent incorporating too much air, which can cause the cheesecake to crack or become dry.
- Customize for Dietary Restrictions: Substitute cream cheese with dairy-free alternatives and use gluten-free cookie crumbs to make the recipe suitable for lactose-intolerant or gluten-sensitive individuals.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg