Why You’ll Love This Recipe

This cheesecake brings together all the flavors of the beloved Ferrero Rocher in a decadent, creamy form. The crunchy graham cracker and Rice Krispies crust, combined with roasted hazelnuts, provides a satisfying texture contrast to the silky smooth Nutella filling. The Nutella hazelnut ganache adds a glossy, rich finish, while the Ferrero Rocher chocolates on top make this cake both visually stunning and irresistibly delicious.

Ingredients

For the Crust:

• 2 ½ cups (290g | 10.1oz) graham cracker crumbs

• 1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed

• ½ cup (75g | 2.6oz) roasted hazelnuts, finely chopped

• ¼ cup (50g | 1.75oz) granulated sugar

• ½ cup (120g | 4.2oz) butter, at room temperature

• ½ cup (150g | 5.3oz) Nutella

For the Nutella Cheese Filling:

• 3 (227g | 8oz) packages full-fat cream cheese

• 1 cup (227g | 8oz) 14% fat sour cream

• ¾ cup (150g | 5.25oz) granulated sugar

• ⅓ cup (80ml) whipping cream

• 1 tbsp pure vanilla extract

• 5 large eggs

• 3 tbsp corn starch

• 1 ½ cups (450g | 15.9oz) Nutella

• ½ cup (75g | 2.6oz) semi-sweet chocolate, melted

For the Nutella Hazelnut Ganache:

• 1 ½ cups (225g | 7.9oz) semi-sweet chocolate, finely chopped

• ½ cup (150g | 5.3oz) Nutella

• 1 cup (240ml) whipping cream

• 2 tbsp butter, at room temperature

• ⅔ cup (100g | 3.5oz) roasted hazelnuts, finely chopped

For Garnish:

• 1 cup Nutella Ganache (reserved from above)

• 13 Ferrero Rocher chocolates

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To Make the Crust:

1. Line the bottom of a 9-inch springform pan with parchment paper. Fold the excess paper under the plate and secure the pan ring over it.

2. In a large mixing bowl, combine graham cracker crumbs, Rice Krispies, chopped hazelnuts, and sugar.

3. In a separate bowl, combine Nutella and butter. Microwave for 30-45 seconds and whisk until fully combined. Pour the mixture over the dry ingredients and stir until evenly coated.

4. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.

To Make the Cheesecake Filling:

1. Preheat your oven to 350°F (175°C) and bring 4 cups of water to a boil for the bain-marie.

2. In a food processor, combine the cream cheese, sour cream, granulated sugar, whipping cream, and vanilla extract. Process for about 3 minutes until smooth and creamy.

3. Add the eggs one at a time, blending well after each addition. Add the cornstarch and mix until fully incorporated.

4. Add the Nutella and melted chocolate, processing until smooth.

5. Wrap the bottom of the pan in aluminum foil to prevent water from seeping in. Place the springform pan into a broiler pan and pour the cheesecake batter into the prepared crust. Spread evenly.

6. Carefully pour the boiling water into the broiler pan until it reaches ¾ of the side of the springform pan.

7. Bake for 25 minutes at 350°F (175°C), then reduce the temperature to 250°F (120°C) and continue baking for 75 minutes.

8. Turn off the oven and leave the cheesecake in for 1 hour with the door slightly ajar to cool.

9. Once cooled to room temperature, run a knife around the edge of the cheesecake, refrigerate uncovered for at least 6 hours or preferably overnight.

To Make the Nutella Hazelnut Ganache:

1. In a microwave-safe bowl, combine chopped semi-sweet chocolate, Nutella, whipping cream, and butter. Microwave for 1 minute, let sit for 1 minute, and stir. Repeat the process until smooth and combined.

2. Reserve 1 cup of ganache and refrigerate it for about 3 hours until it thickens to a fudgy consistency.

3. Stir the chopped hazelnuts into the remaining ganache and pour it over the chilled cheesecake. Spread it evenly across the top and return the cheesecake to the fridge until the ganache is set.

Assembly:

1. Once the cheesecake is completely chilled and the ganache is set, carefully remove the springform pan ring but leave the parchment paper intact.

2. Fit a pastry bag with a medium open star tip and fill it with the reserved fudgy Nutella ganache. Pipe 12 generous swirls around the top of the cake and one in the center.

3. Place a Ferrero Rocher chocolate on top of each swirl.

4. If desired, drizzle a bit of melted ganache over each Ferrero Rocher for extra elegance.

5. Transfer the finished cheesecake to a cake plate and refrigerate for at least 1 hour before serving.

Servings and Timing

• Servings: 12 slices

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 2 hours (including chilling time)

Variations

• Gluten-Free Version: Use gluten-free graham crackers or rice cereal for the crust to make the cheesecake gluten-free.

• Nut-Free Version: Skip the hazelnuts in the crust and ganache if you need a nut-free version, and replace with a nut-free cereal or cookie for the crust.

Storage/Reheating

• Storage: Store leftovers in the refrigerator, covered with plastic wrap, for up to 4 days.

• Freezing: This cheesecake can be frozen for up to 3 months. Wrap slices tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

FAQs

1. Can I use milk chocolate instead of semi-sweet chocolate in the ganache?

Yes, you can substitute milk chocolate for semi-sweet chocolate, but the flavor will be sweeter and less rich.

2. Can I skip the water bath (bain-marie)?

The water bath helps keep the cheesecake moist and prevents cracking. It’s highly recommended for a smoother texture, but you can bake it without if necessary—just be aware that the texture might be slightly different.

3. Can I use a different crust?

If you don’t like the Rice Krispies crust, you can replace it with a traditional graham cracker crust or even an Oreo cookie crust for a different flavor profile.

4. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making in advance. It requires several hours to chill, so making it a day before serving is ideal.

5. How do I know when the cheesecake is done?

The cheesecake should be set around the edges but slightly jiggly in the center when you shake the pan. It will firm up as it cools in the fridge.

6. Can I make this recipe without Nutella?

While Nutella is key to the flavor, you could substitute it with chocolate-hazelnut spread or make a homemade chocolate ganache with hazelnut flavoring.

7. Can I use a different nut in the crust?

You can use any nut you like, such as almonds or walnuts, as a substitute for hazelnuts, but it will change the flavor slightly.

8. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake, but make sure to wrap it well to prevent freezer burn.

9. How do I get clean slices?

Use a sharp knife and dip it in hot water between each slice to get clean, smooth edges.

10. Can I add more Ferrero Rocher chocolates for garnish?

Yes, feel free to add more Ferrero Rocher chocolates for garnish to enhance the look and flavor of the cake!

Conclusion

This Ferrero Rocher Nutella Cheesecake is a show-stopping dessert that combines the irresistible flavors of Nutella, hazelnuts, and chocolate in one indulgent treat. Whether you’re celebrating a special occasion or simply treating yourself, this rich, creamy cheesecake will definitely satisfy your sweet tooth!

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