There’s something magical about the moment when a homemade cheesecake emerges from the oven, its surface gleaming and promising pure bliss. This Decadent Baked Italian Nutella Cheesecake brings together the best of both worlds: that silky, tangy cream cheese base and the indulgent swirl of hazelnut-chocolate spread that we all know and love. Every slice showcases a luscious, velvety Nutella filling nestled on a buttery graham cracker crust, offering a symphony of textures and flavors. It’s the kind of dessert that instantly elevates any gathering—from cozy family dinners to festive celebrations—and leaves everyone reaching for just one more forkful.
Crafting this Italian-inspired masterpiece is a journey worth taking, even for intermediate bakers. You’ll learn the art of a perfect water bath for crack-free perfection and discover how simple ingredients—cream cheese, heavy cream, sour cream, eggs, vanilla, and a generous scoop of Nutella—transform into a dessert that’s as elegant as it is comforting. Paired with a dusting of chopped toasted hazelnuts and a cloud of freshly whipped cream, each mouthful is a luxurious moment unto itself. Whether you’re craving a special weekend treat or planning a show-stopping dessert for friends, this cheesecake promises to deliver a heavenly fusion of creamy cheesecake and rich Nutella in every bite.
KEY INGREDIENTS IN DECADENT BAKED ITALIAN NUTELLA CHEESECAKE
Before diving into the kitchen action, let’s explore the star players that make this cheesecake truly unforgettable. Each ingredient plays a unique role in delivering that perfect balance of sweetness, richness, and texture.
- Graham cracker crumbs
Provide a crisp, buttery foundation for the cheesecake. When combined with melted butter and sugar, they form a sturdy crust that holds its shape and complements the creamy filling.
- Unsalted butter
Adds richness and helps bind the graham cracker crumbs into a cohesive base. Using unsalted butter lets you control the overall sweetness and seasoning of the crust.
- Granulated sugar
Sweetens both the crust and the filling. It balances the tang of the cream cheese and enhances the chocolatey notes of the Nutella.
- Cream cheese
The heart of any cheesecake. Its smooth, tangy profile gives this dessert its characteristic creaminess and structure.
- Vanilla extract
Brings depth and warmth to the filling, subtly highlighting the sweet and nutty flavors.
- Eggs
Serve as the binding agents, creating a custard-like texture. Adding them one at a time ensures a smooth, lump-free batter.
- Nutella
Infuses the cheesecake with a rich, chocolate-hazelnut essence. It’s what transforms an ordinary cheesecake into a decadent Italian treat.
- Heavy cream
Lightens the texture and adds extra creaminess, making each bite silky and luxurious.
- Sour cream
Contributes a gentle tang that balances the sweetness and enhances the overall richness.
- Salt
A small pinch heightens the sweet and nutty flavors, preventing the dessert from becoming cloying.
- Chopped toasted hazelnuts (optional)
Offer a crunchy contrast and intensify the Nutella’s hazelnut character when sprinkled on top.
- Whipped cream
Provides a light, airy finish that complements the dense, creamy cheesecake.
HOW TO MAKE DECADENT BAKED ITALIAN NUTELLA CHEESECAKE
Let’s walk through the process of bringing this sumptuous dessert to life. You’ll learn how to craft the perfect crust, whisk up a silky cheesecake batter, and bake everything in a gentle water bath to achieve a flawless, crack-free top.
1. Preheat your oven to 325°F (160°C). Ensuring an accurate temperature from the start helps the cheesecake cook evenly and prevents sudden temperature shocks.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until well combined. Use a fork or spatula to break up any clumps, creating a uniform, sandy texture.
3. Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Gently pack it down with the back of a spoon or a flat-bottomed glass to form a compact crust.
4. Bake the crust for 10 minutes, then set aside to cool. This initial bake helps the crumbs bind together and develop a toasty flavor.
5. In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy. Scrape down the sides of the bowl to avoid lumps and ensure a velvety base.
6. Add in the vanilla extract and the eggs, one at a time, mixing well after each addition. This careful incorporation prevents overmixing and keeps the batter light.
7. Mix in the Nutella until fully incorporated. The batter will take on a gorgeous, swirled hue and exude a rich chocolate aroma.
8. Gently fold in the heavy cream, sour cream, and salt. Use a rubber spatula to maintain airiness while achieving a silky consistency.
9. Pour the cheesecake batter over the cooled crust, smoothing out the top with a spatula. Aim for an even surface to encourage uniform baking.
10. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This bain-marie method ensures gentle, even cooking.
11. Bake the cheesecake for about 60-70 minutes, or until the center is slightly jiggly but set. Avoid opening the oven door to prevent temperature fluctuations.
12. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. This slow cooldown helps prevent cracks.
13. Remove the cheesecake from the oven and run a knife around the edges to loosen it. Allow to cool completely on a wire rack.
14. Refrigerate the cheesecake for at least 4 hours or overnight. Chilling is key to achieving that signature dense, creamy texture.
15. Before serving, sprinkle with chopped toasted hazelnuts and top with whipped cream, if desired. For an extra flourish, drizzle with melted Nutella.
SERVING SUGGESTIONS FOR DECADENT BAKED ITALIAN NUTELLA CHEESECAKE
After all your baking brilliance, it’s time to present your masterpiece in style. The way you plate and garnish this cheesecake can elevate it from simply delicious to absolutely unforgettable. Here are some creative ideas to showcase each slice:
- Rustic Hazelnut Cascade
Slice the cheesecake into generous wedges, then arrange them on a wooden board. Scatter extra chopped toasted hazelnuts around the slices to create a casual, farm-to-table feel that highlights the Nutella’s hazelnut heritage.
- Elegant Berry Contrast
Place each cheesecake slice on a white china plate and add a small pile of fresh raspberries or strawberries on the side. The bright berry acidity beautifully cuts through the richness, offering a refined and colorful presentation.
- Chocolate Drizzle Artistry
Warm a little extra Nutella until pourable, then artistically drizzle it over each slice in a zigzag pattern. Finish with a dollop of lightly sweetened whipped cream and a single hazelnut on top for a gourmet touch.
- Coffee and Cream Pairing
Serve each wedge alongside a demitasse of strong espresso or a cup of cappuccino. The bold coffee flavors harmonize with the cheesecake’s chocolate and nut notes, creating a classic Italian-inspired dessert duo.
HOW TO STORE DECADENT BAKED ITALIAN NUTELLA CHEESECAKE
Proper storage ensures you can savor every last bite of this rich cheesecake over several days without sacrificing taste or texture. Whether you’ve got leftovers or want to prep ahead for a special occasion, follow these methods to maintain that fresh-from-the-oven quality.
- Refrigerator Chill
Cover the cheesecake securely with plastic wrap or place it in an airtight container. Store on a middle shelf at a steady 36–40°F. This preserves the creamy texture and keeps the flavors bright for up to 5 days.
- Individual Portion Freezing
Slice the cheesecake into wedges, wrap each piece tightly in plastic wrap, then place in a labeled freezer bag. Freeze for up to one month. Thaw overnight in the refrigerator before serving to avoid condensation pooling on the surface.
- Water Bath Protection
When chilling for an extended period in the fridge, keep the cheesecake pan in its springform until you’re ready to serve. This helps prevent moisture loss and keeps the exterior smooth.
- Nutella Drizzle Storage
If you’ve already added extra Nutella on top, store the cheesecake layers separately: keep the base in the fridge and the drizzle in a small airtight jar. Reassemble just before serving to maintain a glossy finish.
CONCLUSION
This Decadent Baked Italian Nutella Cheesecake is the perfect fusion of comfort and sophistication, marrying a silky cream cheese filling with the irresistible allure of chocolate-hazelnut spread. From pressing the buttery graham cracker crust to whisking up the smooth Nutella-infused batter and mastering the gentle water bath, each step is a labor of love that delivers a crack-free, velvety masterpiece. With optional toasted hazelnuts on top and a swirl of freshly whipped cream, every slice feels like a celebration. Whether you’re an intermediate baker looking for your next challenge or simply a dessert enthusiast eager to impress, this recipe offers clear, step-by-step guidance and stunning results.
Feel free to print this article and save it for later use—this cheesecake is bound to become a favorite for holiday feasts, dinner parties, or whenever you need a decadent treat. You can also browse a helpful FAQ below to troubleshoot common questions or fine-tune your technique. If you try the recipe, please leave your comments, questions, or feedback—I’d love to hear how your cheesecake turned out and share any tips that make your baking adventures even sweeter. Enjoy every creamy, nutty bite!
Decadent Baked Italian Nutella Cheesecake
Description
This decadent baked Italian cheesecake boasts a velvety Nutella filling combined with a buttery graham cracker crust, making every bite a luxurious delight!
Ingredients
Instructions
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Preheat your oven to 325°F (160°C).
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In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until well combined.
-
Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
-
Bake the crust for 10 minutes, then set aside to cool.
-
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy.
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Add in the vanilla extract and the eggs, one at a time, mixing well after each addition.
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Mix in the Nutella until fully incorporated.
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Gently fold in the heavy cream, sour cream, and salt.
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Pour the cheesecake batter over the cooled crust, smoothing out the top with a spatula.
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Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
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Bake the cheesecake for about 60-70 minutes, or until the center is slightly jiggly but set.
-
Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
-
Remove the cheesecake from the oven and run a knife around the edges to loosen it. Allow to cool completely on a wire rack.
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Refrigerate the cheesecake for at least 4 hours or overnight.
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Before serving, sprinkle with chopped toasted hazelnuts and top with whipped cream, if desired.
Note
- This cheesecake can be stored in the refrigerator for up to 5 days.
- For an extra indulgent touch, drizzle with additional melted Nutella before serving.
- To achieve a perfect, crack-free top, ensure all ingredients are at room temperature.
- A water bath (bain-marie) helps to evenly cook the cheesecake and prevents cracks.
