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Ferrero Rocher Nutella Cheesecake 

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This Ferrero Rocher Nutella Cheesecake brings together the rich, indulgent flavors of Nutella and hazelnuts in a smooth and creamy cheesecake filling. Paired with a crunchy hazelnut and Rice Krispies crust and topped with a Nutella hazelnut ganache, it’s a decadent dessert that’s perfect for any celebration.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours (including chilling time)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

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

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

1 cup Nutella Ganache (reserved from above)

13 Ferrero Rocher chocolates

Instructions

  1. To Make the Crust: Line the bottom of a 9-inch springform pan with parchment paper. In a large mixing bowl, combine graham cracker crumbs, Rice Krispies, chopped hazelnuts, and sugar. 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. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
  2. To Make the Cheesecake Filling: Preheat your oven to 350°F (175°C) and bring 4 cups of water to a boil for the bain-marie. In a food processor, combine the cream cheese, sour cream, granulated sugar, whipping cream, and vanilla extract. Process for about 3 minutes until smooth. Add the eggs one at a time, blending well after each addition. Add cornstarch and mix until fully incorporated. Add Nutella and melted chocolate, processing until smooth. 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. Carefully pour the boiling water into the broiler pan until it reaches ¾ of the side of the springform pan. Bake for 25 minutes at 350°F (175°C), then reduce the temperature to 250°F (120°C) and bake for an additional 75 minutes. Turn off the oven and leave the cheesecake in for 1 hour with the door slightly ajar to cool. Once cooled to room temperature, run a knife around the edge of the cheesecake and refrigerate uncovered for at least 6 hours or overnight.
  3. To Make the Nutella Hazelnut Ganache: 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. Reserve 1 cup of ganache and refrigerate for about 3 hours until it thickens to a fudgy consistency. Stir the chopped hazelnuts into the remaining ganache and pour it over the chilled cheesecake. Spread evenly and return the cheesecake to the fridge until the ganache is set.
  4. Assembly: Once the cheesecake is completely chilled and the ganache is set, carefully remove the springform pan ring but leave the parchment paper intact. 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. Place a Ferrero Rocher chocolate on top of each swirl. Drizzle melted ganache over each Ferrero Rocher for extra elegance. Transfer the finished cheesecake to a cake plate and refrigerate for at least 1 hour before serving.

Notes

  • For a gluten-free version, use gluten-free graham crackers or rice cereal for the crust.
  • If you need a nut-free version, skip the hazelnuts and use a nut-free cookie or cereal for the crust.
  • Store leftovers in the refrigerator, covered with plastic wrap, for up to 4 days.
  • Freeze the cheesecake for up to 3 months by wrapping it tightly and thawing it overnight in the fridge before serving.
  • If you prefer a different crust, you can substitute the Rice Krispies with crushed Oreos or another cookie of your choice.

Nutrition

Find it online: https://cheftinaskitchen.com/ferrero-rocher-nutella-cheesecake/